Gethuk Lindri Singkong (Cassava Cake)

Ingredients

• about 910 g Cassava, peeled and cut into chunks
• 1/2 cup Coconut Sugar
• 1/2 cup Coconut Milk
• 1 teaspoon Pandan Extract
• 1/4 teaspoon Salt
• 1/2 cup Grated Coconut, for topping

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 910 g of peeled and cut cassava chunks into a steamer basket. Set the basket over a large pot of boiling water, ensuring the water does not touch the bottom of the basket. Cover the pot tightly and steam for 20-30 minutes, or until the cassava is very tender and can be easily pierced with a fork.
2. 2Carefully transfer the hot, steamed cassava to a large mixing bowl. Using a potato masher or a sturdy fork, mash the cassava thoroughly until it is smooth with no large lumps remaining.
3. 3Add the 1/2 cup of coconut sugar, 1/2 cup of coconut milk, 1 teaspoon of pandan extract, and 1/4 teaspoon of salt to the mashed cassava. Mix vigorously with a spoon or spatula until all ingredients are evenly distributed and the mixture forms a cohesive, slightly sticky dough.
4. 4Line an 20.32 × 20.32 cm (20 × 20 cm) square baking pan with parchment paper, allowing the paper to overhang the sides for easy removal. Press the cassava mixture evenly and firmly into the prepared pan, smoothing the top with the back of a spoon or a spatula.
5. 5Allow the cassava cake to cool completely at room temperature for at least 2 hours, or until it is firm to the touch; this cooling time is essential for the cake to set properly. Once set, lift the cake out of the pan using the parchment paper overhang, cut it into 3.81 cm (4 cm) squares, and sprinkle the 1/2 cup of grated coconut evenly over the top of each piece before serving.

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