Month: July 2016

Moist Cassava Cake (or Tapioca Cake)

Cassava cake is one of my favorite snack with a light, delicious, aromatic flavor. It is one of the traditional tea time snack that looked inviting to me at the local bakeries in Singapore. It might look simple but once you taste it the texture of the cake is supremely addictive. Tapioca cake in Malay is called as Kuih Bingka Ubi.

Tapioca is extracted from Cassava root. The flesh can be chalk-white or yellowish. Hence, the color.

Preparation time: 10 minutes

Cook : 1 hr 30 minutes

 

Ingredients

Round baking pan 25 cm

Parchment paper

Grated tapioca – 1 kg, at room temperature (1.4 kg when I bought it before peeling.You can use a store bought grated tapioca or manually grate it if not available).

Eggs – 2

Granulated Sugar – 1 cup

Salt – 1/4 tsp

Undiluted coconut milk – 375 ml

Water – 1/4 cup

 

Directions

For Grating the tapioca

If you have grated tapioca that’s bought from the market skip these steps.

 

+ Peel the cassava root.

Cassava root, tapioca

Tapioca, Cassava

 

+ Grate the tapioca with a grater as shown below.

Grated tapioca

 

+ Once the grating is done, use a 15 inch long cotton towel. Place the grated tapioca at the center of the towel and get the ends of the towel together in your palm and squeeze the juices (or tapioca starch) from the grated tapioca until dry. (I did this part by part so it gets easier to squeeze excess liquid from them).

Tapioca starch

+ Place the liquid-starch aside. In about 15 mins – 30 mins you will notice a white powder settling at the bottom.

 

 

1. Preheat oven to 175 degree Celsius (350 degree F) for 10 mins, grease the pan with parchment paper.

Round baking pan, parchment paper

2. Carefully pour in the liquid ( liquid-starch ) into the grated tapioca leaving behind the white starch at the bottom. 

Tapioca Starch

3. In a separate bowl combine eggs, sugar and salt. Mix until the sugar is partially dissolved. Pour this to the above mixture.

eggs, sugar

eggs, salt, sugar

4. Add coconut milk and water. Mix well.

coconut milk, Ayam brand

grated tapioca, sugar,salt,eggs

5. Gradually, pour the mixture into the baking tray. Tap the edges to settle any unfilled gaps.

baking tray, tapioca

 

6. Bake for 1 hour at 180 degree Celsius. Insert a skewer into the center and make sure it comes out clean. (I baked it for 1 hr 30 minutes to get a nice color at the top).

 

7.  Remove it from the oven and let it cool completely.

Cassava cake, tapioca cake

Tapioca cake, Cassava cake

Storage:

+ Store in airtight container in the fridge.

+ Reheat and serve.

 

 

 

Read More

Blueberry Smoothie

Here is how you can prepare a healthy blueberry smoothie with bananas.

Serves : 2

Preparation: 5 mins

Ingredients

Blueberry – 1 cup

Banana – 1 large

Milk – 1 cup

Chia Seeds – 1 tsp , soaked in 1/2 cup water at room temperature for 10 mins

Chia seeds

Honey – 1 Tbsp (optional for sweetness)

Ice – as required

Directions

1. Combine all ingredients in a blender, starting with banana and liquids, so the softer one’s are at the bottom- except for ice. Blend it.

banana, blueberry smoothie, milk, chia seeds, honey

2. Now, add ice, blend. Serve and enjoy! 

Note:

*This smoothie needs to be consumed immediately as the longer it is left to stand the more it will thicken with a curdled appearance because of the dairy product such as milk.

If you wish to make the smoothie in advance blend all the fresh fruits without adding dairy product. Store it in covered container in fridge and blend or whisk the milk before serving. As a result, you will get a refreshing drink.

Stay Healthy!

More recipes:

Beet Apple Carrot juice

Passion Fruit Juice

Read More

Squid With Coconut Milk

 

Preparation time: 10 minutes

Cook time: 25 minutes

Ingredients

Fresh Squids – 1 kg, washed & cut into rings

Olive oil – 1 tbsp

Mustard Seeds – 1/2 tsp

Cumin Seeds – 1/2 tsp

Garlic Cloves – 3 big size

Onions – 1 medium, chopped

Garlic paste – 2 tsp

Curry Leaves – 8

Fish curry powder / Chicken powder – 1 tsp

Coriander powder – 2 tsp

Chili powder – 2 tsp

Coconut milk – 1/2 cup

Garam masala powder – 1 tsp

Salt

 

Squid Marinade: Mix the following with squid and let it sit for atleast 15 mins.

salt – 1/4 tsp

Chili powder –  1/2 tsp

Turmeric powder – 1/4 tsp

squid marinade

 

 

Directions

 

1. Heat olive oil in a skillet. When its hot add mustard seeds. Once they crackle, add cumin seeds. Fry for 15 seconds without burning. Then, add garlic and fry for few seconds until you get an aroma.

Mustard seeds

Mustard seeds, cumin seeds

Garlic

 

Quickly stir in onions.

Onions

 

 

2. When the onions turn translucent in 3 mins, add garlic paste, curry leaves, chicken powder, coriander powder, chili powder. Mix well and cook for 2 mins.

Garlic paste

Onions, curry leaves

Chicken curry powder

Chicken powder

 

Coriander powder

Coriander powder

Chili powder

Chili powder

3. Now, add the marinated squids, mix. Pour in the coconut milk , add garam masala powder and stir. Add 1/4 tsp salt, cover and cook till it boils for 10 mins. If you want more gravy add a bit more water or coconut milk.

Squid

coconut-milk

Garam masala

Garam masala powder

Squid

 

4. Lastly, add tomatoes.

Tomatoes, squid gravy

 

Cook for 1 minute, check salt and turn off the heat.

 

Squid with coconut milk

 

 

 

 

Note:

# Remove from the heat after its done, so it doesn’t overcook the squids.

# Fresh curry leaves can be frozen and used anytime needed.

 

 

More recipes on Seafood click below:

Prawn with Coconut Milk

Coconut Shrimp Fry

Sweet Chili Prawns

 

Stay Healthy!

Read More