Yes, you're right, I do love tape singkong or fermented cassava. It is yummy in its own and will add extra flavour in any cakes or kue.
Source: Sajian sedap
100 gr tape singkong (fermented cassava), mashed
75 ml oil
75 ml coconut milk
25 ml water
6 egg yolks (me: 5 yolks)
120 gr all purpose flour
1/2 tsp baking powder
25 gr caster sugar
6 egg whites (me: 5 whites)
1/4 tsp salt
1/2 tsp cream of tartar (I didn't use it)
75 gr sugar
25 gr chocolate rice
Preheat the oven. Put the ungreased chiffon pan in it.
Sift flour and baking powder. Stir in caster sugar.
Combine tape singkong, oil, coconut milk, and water. Mix well.
Gradually pour the tape singkong, coconut milk, water, and oil mixture into the flour mixture. Mix well.
Add egg yolks. Mix well.
Beat egg whites and salt until foamy, gradually add sugar. Beat until soft peak.
Fold the egg whites in 3 batches in yolk mixture. Using a spatula fold it in carefully and slowly until all fully incorporated.
Fold in the chocolate rice.
Remove the pan from the oven. Pour the batter in the pan. Bang the pan lightly a few times against the table top or floor. Bake for 60 minutes.
Invert the pan and let it completely cool before removing the cake from the pan.