Enjoy an unusual cake dish. Cassava can be fried or made into desserts. It turns out that when used in moist cakes, it can elevate them to spectacular dishes on your serving plate.
Foodie lovers will be delighted to invite you to prepare one of these simple recipes at home. Especially since this dish is a traditional recipe from mother. It is very memorable because it is about inheriting a food tradition that may not be very popular with today's children. So, to anticipate this, make traditional dishes more real and interesting with these easy steps.
Bingkang is a traditional food in my area, where this dish is a special treat at family gatherings. Even at other big events, in some areas this cake is a traditional souvenir that is often sought after by many people. However, I modified this cake recipe a little by adding a layer of chocolate, which makes it even more delicious.
This recipe itself comes from my mother, who used to make this cassava bingkang cake frequently, though she didn鈥檛 add the chocolate layer. Since I wanted the final result to resemble the aesthetically pleasing recipes online that use chocolate on top, I really wanted to make it that way to make everything more appealing.
800 grams cassava
2 eggs
225 grams granulated sugar
350 ml coconut milk
50 grams tapioca flour
陆 teaspoon salt
录 teaspoon vanilla powder
1 tablespoon cocoa powder
85 grams margarine
Yellow food coloring to taste
Step 1
Mix 2 eggs and granulated sugar
Stir until well blended, then add salt and vanilla powder.
Step 2
Add tapioca flour to the egg mixture, then add a little yellow food coloring.
Step 3
Then add the cassava that has been squeezed dry.
Step 4
Then add the coconut milk and stir until well blended.
Step 5
Then add the melted margarine and stir again. Divide the mixture into 3 equal parts.
Step 6
Then grease the banana leaves on the bottom with oil. Pour the batter into the first layer.
Step 7
Then sprinkle the chocolate powder through a sieve. Add the next layer, then sprinkle the chocolate powder again.
Step 8
Finally, add the last layer and bake in the oven for about 50 minutes using the top and bottom heat at 180 degrees Celsius.
Once cooked, do not cut immediately. Allow the cake to cool at room temperature. Then cut as desired. When hot, the cake will have a slightly sticky texture, so it will be easier to cut once cooled.
I cut small pieces to enjoy with my family, who happened to be visiting this afternoon. So enjoying this cake together later will be absolutely perfect, right?.
It has a sweet taste with the softness of cassava, and the chocolate flavor isn't too strong, so the cake's texture remains perfectly intact. I'm sure this will be a great idea for enjoying cake with tea together with the family later.
Hi Readers and Hivers, Thank you for reading and visiting my posts which are 100% copyrighted by myself, my own content, writings and photos, taken with the Samsung Galaxy A72 Smartphone.
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will share some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.
