Cassava Coconut Cake

1. 1

   Position a rack in the middle of the oven and preheat to 375F.

2. 2

   Oil a 9- or 10-inch round cake pan with at least 2-inch sides and line the bottom with parchment paper.

3. 3

   Pick through the cassava, discarding any large chunks or stringy pieces.

4. 4

   Set aside.

5. 5

   To make the batter, in a bowl, stir together the sugar and cornstarch.

6. 6

   In another bowl, whisk together the water, coconut milk, and egg until blended.

7. 7

   Add the wet ingredients to the dry ingredients and mix well.

8. 8

   Add the mung bean and cassava and whisk gently until fully incorporated.

9. 9

   Pour the batter into the prepared pan.

10. 10

    Bake for about 1 1/4 hours, or until a toothpick inserted into the center comes out clean and the top is yellow with patches tinged golden brown.

11. 11

    Remove from the oven and put on a rack to cool completely.

12. 12

    The cake will rise slightly and then fall during baking.

13. 13

    Run a knife around the pan sides to loosen the cake and unmold the cake onto a serving plate.

14. 14

    Cut into wedges to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.