Friday, 16 March 2012

Peuyeum cake

This peuyeum or tape singkong or fermented cassava cake is highly recommended by my friend Tika Hapsari Nirmada of cemplang cemplung. She adapted this cake from Vania Samperuru's blog and then captured it sooo beautifully that it came directly to my mind when I saw peuyeum in the basket of si yuk sayur, the vegetable seller, yesterday. Yes, I want this cake. Tika is right, it is delectable... 



I make only half of this recipe and use a 16 cm square tin. Here is the original recipe with mine is in the bracket:


Ingredients:
300 gr peuyeum (fermented cassava), choose the mature ones, remove the fibre (axis) --- (150 gr)
50 ml sweetened condensed milk --- (25 ml)
5 eggs --- (2 whole eggs + 1 yolk)
180 gr caster sugar --- (75 gr) 
1/4 tsp vanilla
100 gr unsalted butter + 50 gr margarine, melted --- (50 gr + 25 gr)
100 gr grated cheddar cheese --- (50 gr)


sift together:
175 gr all purpose four --- (88 gr)
1 tsp baking powder --- (1/2 tsp)



Method
  1. Generously butter a 16 cm square tin and dust with a little flour.
  2. Pureed the peuyeum with a fork, mix well with the condensed milk. set aside.
  3. Preheat the oven.
  4. Beat the eggs and sugar until the sugar is dissolved and condensed. Start with low speed and gradually increase to high speed.
  5. Add vanilla, beat well. Gradually add the peuyeum, mix while beating until blended.
  6. Add the mixture of flour and half the cheddar cheese, stir well.
  7. Pour the melted butter-margarine and stir well.
  8. Pour into baking pan, springle with another half of cheese. Bake in hot oven 180 C for 45 minutes until cooked.
  9. Remove, let it cool. Serve.
*This cake is best served warm from the oven.