Cassava Kueh
Steamed cassava, coconut milk and bananas, perfumed with pandan, a Malaysian dessert. Serve with freshly grated coconut.
1 hr 20 min · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 50 min · 80 min total
- medium
- 1
Put finely grated cassava into a muslin bag, squeeze out juice under running tap. Mix coconut milk, skim milk, pandan juice, sago flour, sugar and salt together in a big mixing bowl.
- 2
Stir in the cassava till well mixed. Divide mixture into 3 portions. Line pan with banana leaf, pour in one portion of the cassava mixture, smooth the surface and top up with sliced bananas. Repeat with the second portion of cassava mixture and finally top up with the last portion of the cassava mixture.
- 3
Steam on high heat for 40 - 50 minutes. Cut the cake into slices when cool and serve with freshly grated coconut.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
