Cake Singkong | indonesian recipes



Cake Singkong
Material:

  • 1 / 2 kg of cassava, grated finely
  • 4 eggs
  • 1 / 2 cup grated coconut
  • 100 gr margarine, melted
  • 3 / 4 cup granulated sugar
  • 1 / 2 teaspoon salt
  • 2 pandan leaves LBR
  • 4 bay leaves suji
  • 1 / 4 cup water
  • Handheld 2-3 almonds or toasted walnuts, roughly crush

Method:
  • Blender soft pandan leaves, leaves and water suji
  • Strain the leaves that have been blended and mix in the water to the grated cassava and mix well.
  • Squeeze the grated cassava until the rain
  • Combine coconut and salt in cassava and mix well
  • Prepare a steamer / steam on the stove over high heat
  • Rub bottom of the pan 20x20x5cm with a little margarine, then dg lined baking sheet or heat resistant plastic.
  • Stir eggs at high speed and high sugar until fluffy, white and thick. Turn off the mixer.
  • Enter the cassava into the egg mixture slowly, stirring, turning with a spatula until blended.
  • Enter the liquid margarine a little while diadukbalik until blended.
  • Pour into baking pan, smooth. Sprinkle with almonds / walnuts toasted.
  • Steamed cake 30 minutes, then prick tests. When less ripe can be added pengukusannya time.
  • Remove and let cool. Cut into pieces.


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