Rasa Malaysia · by Bee Yinn Low★ 4.6 (9)
Cassava Cake
NUTRITION · PER SERVING50M COOK
CAL 22%·PRO 7%
CARBS 72G67% OF CAL
5G FIBER25G ADDED4G INTRINSIC38G OTHER29G TOTAL SUGAR
FAT 16G34% OF CAL
14G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Malaysian sweet cassava cake coated in shredded coconut. Dainty and subtly flavored with coconut milk and banana. A delicate, traditional dessert.
dessertbaked good⚙️ food processor🍜 wokdairy freegluten freeveganvegetarian
View the full recipe on Rasa Malaysia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3.5 oz shredded coconut
- 1/8 teaspoons salt
- 14 oz grated Cassava
- 3 1/2 oz sugar
- 4 1/2 oz coconut milk
- 2 oz water
- 2 tablespoons potato starch
- 1 pinch salt
- 3-4 screwpine (pandan leaves, cut into 4-5" (10-12 cm) length)
- 1 banana leaf (optional)
- Water (for boiling)
At a glance
PER SERVING · TIME 50M
CAL 22%·PRO 7%
CARBS 72G67% OF CAL
5G FIBER25G ADDED4G INTRINSIC38G OTHER29G TOTAL SUGAR
FAT 16G34% OF CAL
14G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 140mg
- Total sugar
- 29g
- Added sugar
- 25g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 506mg
- Calcium
- 29mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 140MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.