A traditional nyonya kueh made with grated cassava and a coconut milk mixture baked to give you a delicious, fragrant cake that is naturally soft and springy with a golden brown crust.
Ingredients
Grated Cassava
1 tbsp Butter
1 can Coconut Milk
Two Eggs
1/2 cup Sugar
Pandan Leaves
* For the frozen cassava, I like "Product of Thailand"
** I also prefer the Thai Kitchen Organic coconut milk from Costco.
***Cool for a few hours before cutting with a plastic knife. In winter weather, the texture is even better the next day.
