Malaysian
Baked cassava cake with a rich coconut aroma and a springy, chewy bite.
Last updated: October 23, 2026
PREP
20
COOK
70
TOTAL
1h30m
4
0
Back
Oven
Mold
Preparation
✓
Grate the cassava. Squeeze out some juice with cheesecloth or a sieve.
1 kg Cassava
✓
Rest 10 minutes. Pour off the clear liquid on top; stir the settled starch at the bottom back into the grated cassava.
1 kg Cassava
✓
Preheat the oven to 180°C. Grease an 8-inch mold or line it with parchment paper.
Instructions
Cooking
1 ✓
Mix the cassava, sugar, salt, and turmeric in a large bowl.
1 kg Cassava200 g Sugar3 g Salt1.5 g Turmeric
2 ✓
Add the coconut milk and oil. Stir until smooth.
350 ml Coconut Milk50 ml Cooking Oil
3 ✓
Pour into the mold. Bake at 180°C for 60–70 minutes.
4 ✓
Bake until golden. A skewer inserted in the center should come out clean.
5 ✓
Cool completely, then slice and serve.