Ingredients Jump to Instructions ↓

  1. 1 lb frozen grated cassava, thawed and well drained.

  2. 1 1/2 cups sugar

  3. 2 1/2 tbsp Tapioca Starch

  4. 1 can 400 ml coconut cream/milk(i like Savoy brand)

  5. 100 ml water

  6. 1 egg, lightly beaten

  7. 1 cup ground steamed mung bean

Instructions Jump to Ingredients ↑

  1. Grease an 8 inch square cake pan or grease and line cake pan with banana leaves, grease the leaves. Stir the tapioca flour with 100 ml water, then add in all the ingredients into a large microwavable bowl. Stir to combine. Microwave on high, one minute at a time until batter slightly thickens. Pour into greased pan and bake in the oven at 375F for 30 - 40 minutes until a toothpick inserted into the center comes out clean. Brush a little oil or coconut cream on the top of cake and broil/grill until evenly brown. Remove from oven, and let cake cool completely on a cake rack. To prepare ground steamed mung bean: Dried mung beans expand to about three times their original volume during cooking, so if you need 1 cup cooked, start with 1/3 cup of raw dried beans. Place 1/3 cup of raw dried mung beans in a bowl and add water to cover by 1 inch. Let soak for 2 hours,or longer if you must. Drain the beans and put them in the steamer that fits the pressure cooker. Put in a cereal bowl , then add in water to half way up the bowl and let the steamer sits on it. This is to ensure that the beans will not be cooking in the water. Close the lid and pressurised for 10 minutes when the pressure has reached 15 lbs. Open the lid only when there is no more pressure (in a hurry, run cold running water over the pressure cooker and wait for the pressure to be totally released). Let the beans cool before processing in a food processor for a ground and fluffy consistency. The ground beans are now ready to use. Serves


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