Cassava goes by different names, depending on which part of the world you are. Cassava in the Pacific region, but elsewhere it is known as Tapioca or Sago (not to be confused with the Sago Palm, which is something entirely different).
Cassava cake is one of those recipes that you can embelish it in all sorts of ways. If you have never cooked with Cassava before, perhaps try this basic recipe first. Once you feel comfortable with cooking this, then no doubt you will come up with your own favorite ways to prepare it.
So here is the basic cake, which you can add to with tropical fruits, rhubarb, or whatever you like. If you like sticky rice then you'll love this!
First rinse the cassava to remove any sand or grit. Cut them roughly into 6 cm lengths. Skin the roots by making a shallow cut from top to bottom of each piece and then running your finger under each cut to lift off the peel. It should come off quite easily.
Finely grate the cassava but avoid grating the tough fibre that runs down the centre of the tuber. Weigh the grated cassava which should amount to about 800g (2lb).
Rid the bitterness of the juices by squeezing it in a muslin cloth or sieve. Collect the juice in a small bowl. Retain the grated cassava. Allow the juice to stand for about 10-15 minutes and then carefully pour off the liquid and discard the liquid on the top, leaving behind the cassava starch that has settled on the bottom of the bowl.
Combine the grated cassava and starch, sugar, coconut milk, beaten egg (if using, if not add an extra 50ml water), and salt. Lightly brush the inside of a 16cm (roughly 7") round or square cake tin with butter or oil. Pour the mixture into the pan. Level the top with a spoon and bake in a preheated oven at 200°C (400°F) or until golden brown.
Cool before cutting.
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