Hello friends! I apologize for being MIA from the blog for so long – I have finally caught with my two-year old after chasing her for a while!
I’m back with more exciting recipes and hopefully will stick around here longer.
When I’m down and stress, I rely heavily on sweet snacks. I know it’s such a bad habit but let’s save some healthy eating habits talk until the new year. Instead, let’s talk about cassava worms! They’re chewy, soft, and contains rich and flavorful coconut flavors.
Don’t be scared off by the name. Shaped like children’s food but packed with amazing flavors. Sprinkles some coconut and sesame sugar for extra flavors and you have a sweet dessert to share or to eat by yourself whenever the mood strikes.
This recipe is a little more time consuming than most recipes I’ve shared but I guarantee it’ll be worth it.
Grab a steamer, some frozen cassava and let’s get this sweet party started. You won’t regret it!
Steamed Cassava Cake
Soft, chewy with flavorful coconut flavors of cassava cake. These worms cassava cakes are sweet, fun to share and so easy to make.
- 2 lbs frozen cassava
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 cup coconut milk
- 5 tablespoons tapioca starch
- 1 small package vanilla sugar (optional)
- 1/2 teaspoon pandant extract
- 1 cup frozen grated coconut
For the sesame topping
- 2 tablespoons toasted sesame seeds
- 4 tablespoons sugar
- 1 teaspoon salt
Thaw frozen cassava in water for about an hour before preparing the mixture.
In a large mixing bowl, combine cassava, salt, coconut milk, tapioca starch, sugar and vanilla sugar. Mix until well combined.
Divide the batter among 3 bowls. Use different food color each of the bowls. I only had green (pandant extract) on hand so I used both plates with the pandant extract.
Prepare the steamer by filling it 2/3 full and bring it to boil. Then reduce heat to medium high.
Pour each of the batter into greased baking pans or plates.
Place the first plate in the steamer and cover with papel towel to prevent water from dripping down the batter. Steam for 15 minutes, occasionally lift up the lid to remove excess water.
Remove the cake and continue until all 2 other plates are finished.
Allow the cakes to cool for 15 minutes before cutting.
While the cakes are cooling, steam the shredded coconut for 15 minutes.
Place shredded coconut in a large bowl.
Grease knife with vegetable oil. Remove the cakes from the pans and cut into strips. Then toss them into shreddd coconut, coating completely.
To make the sesame topping: combine all ingredients in a small bowl and mix well.
Serve the cakes by sprinkling some sesame toppings on top.