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Summary

In this video, the creator demonstrates how to make a delicious steamed cassava cake. The process involves preparing 750 grams of grated cassava, mixing it with ingredients like eggs, sugar, sweetened condensed milk, powdered milk, cornstarch, and margarine. The cake batter is then poured into a mold and steamed for 35 minutes. The result is a moist, soft, and flavorful cake, perfect for family snacks or even as a selling idea. The cake has a light texture, and the sweetness is just right, making it an easy-to-follow and rewarding recipe.

Takeaways

• 😀 Steamed cassava cake is soft, moist, and easy to make.
• 😀 To begin, grate 750 grams of cassava and squeeze out excess water.
• 😀 Melt 100 grams of margarine in hot water or on the stove at low heat.
• 😀 Whisk together 4 eggs, 160 grams of sugar, vanilla powder, and emulsifier until thick and white.
• 😀 Gradually mix in sweetened condensed milk and grated cassava to the egg mixture.
• 😀 Add 30 grams of powdered milk, 20 grams of cornstarch, half a teaspoon of salt, and half a teaspoon of baking powder.
• 😀 Mix the ingredients until evenly combined and add the melted margarine.
• 😀 Optional: Add yellow food coloring for a vibrant finish.
• 😀 Grease the mold with cooking oil, then pour in the batter and smooth it with a spatula.
• 😀 Steam the cake for 35 minutes or until fully cooked, covering the steamer lid with cloth to prevent water droplets from dripping into the cake.
• 😀 After steaming, remove the cake from the mold while it's still hot and allow it to cool before cutting to get the best texture.

Q & A

What ingredients are used to make the steamed cassava cake?

The ingredients used are 750 grams of grated cassava, 100 grams of margarine, 4 whole eggs, 160 grams of granulated sugar, 1 small sachet of vanilla powder, 1 teaspoon of emulsifier (SP), 1 sachet of sweetened condensed milk, 30 grams of powdered milk, 20 grams of cornstarch, half a teaspoon of salt, half a teaspoon of baking powder, and optional dark yellow food coloring.

Why is it important to squeeze the grated cassava?

The cassava should be squeezed to reduce its water content, making it easier to mix with the other ingredients and preventing the dough from becoming too watery.

What is the purpose of using an emulsifier like SP in this recipe?

The emulsifier (SP) helps in making the dough expand, becoming thick and white, ensuring the cake has a good texture and rises properly. It can also be replaced with TBM or Ovalet.

Why is it crucial to mix the ingredients for the right amount of time?

Overmixing the dough can affect the texture of the cake, so it is important to mix each set of ingredients for the right amount of time to avoid failure in the dough’s consistency.

How do you ensure the dough is evenly mixed?

After mixing, use a spatula to smooth the dough, checking that the margarine is fully incorporated and there are no sediment deposits that could affect the cake’s rise.

What is the role of adding sweetened condensed milk in the recipe?

Sweetened condensed milk adds moisture and a subtle sweetness to the cake, enhancing its flavor and texture.

Can the dark yellow food coloring be omitted?

Yes, the dark yellow food coloring is optional. It is added to enhance the cake’s appearance, but it does not affect the taste.

What is the purpose of greasing the pudding mold with cooking oil?

Greasing the mold helps to prevent the cake from sticking to the sides, making it easier to remove after steaming.

Why should the steamer lid be covered with a cloth during steaming?

Covering the steamer lid with a cloth prevents water vapor from dripping into the cake, which could affect its texture and make it soggy.

What should you do after removing the steamed cake from the mold?

After removing the cake from the mold, let it sit until the steam has gone, ensuring the texture remains soft and the cake is easier to cut.