Indonesian sweets are never very sweet and often they are also slightly salty. These cakes are a case in point, with a little salt added to the cassava before mixing with the sugar syrup.
SERVES 4 TO 6
INGREDIENTS:
- ½ cup (100 g) raw cane sugar
- 1 tablespoon vanilla sugar
- 1 pound 2 ounces (500 g) yuca (cassava), peeled and cut into chunks
- 4 tablespoons (60 g) unsalted butter
- Sea salt
- Natural yellow and green food coloring
- 1 cup (75 g) desiccated shredded coconut, for garnish
INSTRUCTIONS:
- In a small saucepan, combine raw sugar, vanilla sugar, and ⅔ cup (150 ml) water. Stir over medium heat until the sugar is completely dissolved. Let cool.
- Put the yuca in a steamer basket and steam for about 30 minutes or until very soft. Transfer to a large bowl and mash with the butter, adding a little salt until you have a smooth puree.
- Slowly add the sugar syrup to the mashed yuca while continuing to mash until you have a very smooth puree. Taste and adjust the seasoning if necessary.
- Divide the mixture in half and add one of the food colorings to each part. Roll each piece into a log about 1¼ inches (3 cm) thick using a sheet of plastic wrap. Slice crosswise into disks about ¾ inch (2 cm) thick and arrange on a large platter in a rosette shape. You can also shape them into a square and score the top to create a pattern.
- Steam the shredded coconut in a bamboo steamer or a steamer basket lined with cheesecloth for 10 to 15 minutes or until softened. Sprinkle the steamed grated coconut over the cassava cakes and serve warm or at room temperature.
