Hello Foodies!

Cassava, Taro, and Coconut lovers! Today, I'll be showing you all how to make one of my favorite kanom when I go visit my local Thai market: Steamed cassava and taro coconut cake. This dessert is commonly made with just grated cassava, but I'll be making it with taro today since I love the texture and taste of taro roots. YUM! This dessert is great for potlucks since you can make it a day ahead, refrigerate it and serve it the next day. I personally think it taste better the next day. It will stay soft in the fridge up to 3-5 days. Super convenient. Because we are using taro in this recipe, it will take a longer cooking time vs if you were to just use all cassava. So give it a try and let me know if this dessert works out for you and if you like the flavor! Happy Cooking!

* This dessert is seen and commonly eaten all over SouthEast Asia with a variety of cooking methods and ingredients used. Most common recipes uses just cassava. There are baked and steamed version but recipes differs depending which one you make. 

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WRITTEN RECIPE HERE:
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INGREDIENTS:
1 lb (16oz) grated cassava
1 lb (16oz) grated taro root
1 1/4 cups sugar
14oz coconut cream
1/2 tsp salt
Freshly grated coconut (about 1 1/4 cups coconut with 1/4 tsp of salt added in to taste)
9x3in baking pan greased with 1 tbsp of neutral oil (square or round pan works)

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