Sunday, 30 June 2013

Cake Singkong Keju

I used some leftover singkong thailand to make this nice cassava cake. I got the recipe from jajane vivi. Thanks mba Vi. My children loved it. I made it in the afternoon and kept it until my children came home from their kumon class at tea time. And this cake disappeared in no time. Thanks mom, they said, you are the best mom in the whole wide world...this is so delicious...*lebay mode on

I made some adjustments to the recipe though. First, since that my singkong (cassava) was already tasty and sweet, I cut down the sugar amount, about 40 percent, from 125gr to only 75 gr. And it was still OK for us. For a balancer, I almost doubled the cheese. So, the taste was more cheesy than sweet. 

Second, I was not careful reading the recipe, I accidentally poured all the coconut milk I had, 250 ml to the batter (it only needed 200 ml).  I assumed that too much liquid (coconut milk plus melted butter) would make the batter thin. As the result the cake would be dense. And I didn't want it to happen. Then, I decided to omit the melted butter (50 ml) and hope that it was still nice without melted butter. And it was. Perhaps it's because coconut milk was also tasty and contain oil.

Third, when I was beating the egg with the sugar, I felt that the batter kinda difficult to thick. I thought that maybe it was because the recipe only used 1 egg, maybe it needed more egg, so then I added 1 more egg and a little sweet condensed milk. I read somewhere, I forget, that condensed milk can be used as a substitution for emulsifier. And it worked, the batter thickened faster.  

As you can see in the picture, this cake had a hint of yellow though I did not use butter or margarine, that's because I used yellow cassava. The texture was a bit soggy because the high content of coconut milk. Its taste reminded me of peuyeum cake I made before. So tasty...


200 gr singkong thailand or steamed cassava, mashed
200 ml coconut milk
50 gr butter melted (me: coconut milk)
1/2 tsp salt
150 gr flour
2 tsp baking powder (skipped)
1 egg (me: 2 eggs)
125 gr caster sugar (me: 75 gr)
2 tbs sweet condensed milk (my addition)
30 gr grated cheddar cheese (me: 50 gr)


Preheat oven. Grease and line loaf pan.
Combine mashed steamed cassava with coconut milk, salt and melted butter to form smooth paste. Set aside.
Sift flour and baking powder, if using. Set aside.
Beat eggs, sugar and sweet condensed milk until thick and fluffy.
Sift flour to the egg mixture in 3 batches. Fold carefully using spatula.
Fold in cassava mixture until all are well incorporated.
Stir in 30 gr grated cheddar cheese.
Pour in prepared pan. Sprinkle the remaining grated cheese over it.
Bake until golden brown for about 1 hour.



  1. uniik...
    belom berkreasi lagi dgn singkong nih, kemaren2 mah peuyeumnya aja...:D

    1. he he...padahal saya beli cuma 2 kiloan mba, jadinya macem2 nih...ah jadi malah pengen peuyeum :)

  2. I have not try this Thai style cake before. It looks very fragrant and moist to me.

    1. Actually this is not a Thai style cake Zoe, but a cake made of Thai style cassava. Sorry for the confusing title, I already revised it. Yup, it's a really nice cake :)