Steamed Chocolate Cassava Layer Cake
Ingredients
- 150 grams all-purpose flour
- 300 grams cassava starch
- 1200 ml coconut milk from 2 coconuts
- 400 grams granulated sugar (optionally 350 grams)
- 30 grams cocoa powder
- 1 tablespoon salt
Preparation
Cook the coconut milk over low heat and let it cool.
In a food processor, combine the coconut milk, sugar, and salt, and process until the sugar dissolves.
Add the cassava starch and flour to the mixture, process again, then strain.
Divide the batter into two parts and mix cocoa powder into one part until evenly combined.
Heat the steamer and grease an 18cm pan with vegetable oil.
Pour 85ml of chocolate batter into the pan and steam for 5 minutes.
Alternately pour the white batter and steam each layer for 5 minutes, continuing until all batter is used.
After adding all layers, steam for an additional 30 minutes to ensure the cake is fully cooked.
Let the cake cool completely.
Tips
If each layer is thick, steam for a longer time per layer.
Cut the cooled cake with a sharp knife covered with clear plastic for clean slices.
