Cassava Layer Cake

Now i wanna share the recipe of traditional cake of Indonesia. The cake is modified from Kue Lapis Beras. I really really really like traditional cake, therefore i tried to make this cake, the simple one. No, actually the making is simple, the most patiently part is when making the layer because it’s taking a long time. Haha, but the result is looking good. So, it’s paid! 😉 The original recipe is from “kue lapis beras”, and i substituted a little with cassava.

IMAG0042

Ingredients :

1000 ml coconut milk (from 1,5 coconut)

2 pandan leaves

1 teaspoon salt

250 g steam cassava

250 g rice flour

100 g sago

300 g sugar

1 tablespoon chocolate pasta

Methods:

1. Boil coconut milk, pandan leaves, and salt . Let the mixture cool down in room temperature.

2. Add the steam cassava into the liquid and mix with blender until homogen

3. Add rice flour, sago, sugar and mix until homogen.

4. Divide the mixture into 2 part.

5. Add chocolate pasta into 1 part  and add pandan pasta in the other part. Stir until homogen.

6. In the big stemer, put the brass which has been greassed w/ cooking oil.

7. Take 1 ladle chocolate batter and put off int the brass, cook for 5 minutes.

8. Take 1 ladle pandan batter and put off into the brass, cook for 5 minutes.

9. Repeat step 7 and 8 until the batter runs out.

10. For the last batter, cook for 20 – 25 minutes.

11. Cake is ready! Cut with knife which wrap w/ plastic.

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