From countryside food became modern cake.
Without creativity, the food served will only be boring every day. Imagine if your mother or wife prepared the same food every day. Without new creativity to make food from a new mixture of ingredients. All of that would really be boring.
Luckily, humans are creatures that quickly change and adapt. That's why we can quickly create many new things according to what is needed in life experiences.
Likewise with what I do. Especially for cooking for my family, also for serving food as my food blog presentation. I have to keep exerting my creativity to make new things but still come from local ingredients that I can easily get.
That is a challenge for me. How can I finally serve food that looks different, looks eye-catching even though it comes from our everyday ingredients.
So, this time I will share a cake inspired by a traditional cake from my tribe. This cake is Steamed Cassava Cake mixed with grated coconut and brown sugar. Stay tuned!
Before I got the grated coconut, I had to manually pry the coconut flesh from the coconut shell. Today my tools are incomplete due to the effects of my house renovation. So I struggled to get the coconut flesh out. They should be in larger chunks to make the coconut easier to grate later. But, I could only manage to get small pieces of coconut. So, I'm going to use a cheese grater.
To be honest, I worked really hard on this. I had to be careful not to hurt my hand on the surface of the grater. Also, maintain the correct position of the coconut pieces for it to be grated.
Peel the Cassava then wash it clean. Chop the cassava if needed to make it easier to grate them. Some of them do have a large size.
After peeling and washing, then I grated the Cassava slowly. I used 2 cups of grated cassava for this recipe.
Brown sugar in my local area is densely textured with a flat circular shape. So, I have to chop them before using for cooking to make it easier to melt them. As for the recipe this time.
You can also use brown sugar that has a sand-like texture if you don't want chopping brown sugar to make work easier and save time.
After preparing all the main ingredients, mix it with all the ingredients. Stir well. Don't forget to add a tablespoon of sugar and half a teaspoon of salt.
While preparing the cake batter, preheat the cake steamer.
Transfer the cake dough into a mold that has been previously glazed with oil so they don't stick. Steam them for 30 minutes.
I served the cake in small pieces. Apart from this method, of course you can only serve directly from the container used to steam the cake before.
Because I serve the cakes in the shape of cake slices, I have to wait for them to cool down to be able to cut them better.
What a fancy steamed cake! Right? Actually steamed cake is cooked by wrapping it in banana leaves. But banana leaves are quite difficult to find in some areas. So I decided to cook this cake using only the cake tin. This is to make it easier for people to recook this recipe even if they don't have banana leaves in stock.
I serve steamed cassava cakes with thick brown sugar sauce. I'm very happy with my plating results this time. Although to be honest my skills have gotten worse this is because I haven't been cooking consistently anymore due to my house repairs.
I need to practice more often for better plating results and I love taking on new challenges every day. See you!
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: [email protected]
Discord: anggreklestari#3009
