烤木薯糕 Bingka Ubi Kayu/ Baked Cassava Cake

分量： 7x7方形烤盤

材料： 500-550克去皮木薯 140克 細砂糖 150毫升 濃縮椰奶 40克 融化牛油 1/2 茶匙 鹽 15 克 蛋黃粉 （如果是黃木薯，可以不放） 1 湯匙 木薯粉 （讓口感QQ） 1片 香蕉葉

做法： 1.先將木薯去皮，洗凈。 2.用刨絲器把木薯，刨成絲。 3.把木薯裏的水分擠掉，無需擠得太乾，保留少許的木薯汁。 4.將500克木薯絲，140克細砂糖，1/2 茶匙 鹽，150毫升 濃縮椰奶混合攪拌。 5.再加入15克 蛋黃粉，1 湯匙 木薯粉攪拌均勻 7.準備一個7x7方形烤盤，塗上一層油，再放一片香蕉葉/油紙墊底，方便脫模 8.將木薯麵糊倒入烤盤，鋪平，蓋上一層錫紙 9.先預熱烤箱190度，上下火，烤45分鐘 10.然後拿掉錫紙，把烤箱轉去230度，上火，烤15-20分鐘直到表面呈金黃色

Bingka Ubi Kayu / Baked Cassava Cake

Weight: 7x7 square baking pan

Ingredients: 500-550g peeled cassava 140g caster sugar 150ml concentrated coconut milk 40g melted butter 1/2 teaspoon salt 15g custard powder (if it is yellow cassava, not need to put) 1 tbsp tapioca flour (makes the taste QQ) 1 banana leaf

practice: 1. First peel the cassava and wash it 2. Use a grater to cut the cassava into silk 3. Squeeze out the water, no need to squeeze too dry, keep a little cassava juice. 4. Mix 500g of cassava shreds, 140g of caster sugar, 1/2 teaspoon of salt, and 150 ml of concentrated coconut milk and stir well. 5. Add 15g of custard powder and 1 tablespoon of tapioca powder and mix well 7. Prepare a 7x7 square baking pan, coat it with a layer of oil, and put a banana leaf/oil paper on the bottom for easy demoulding 8. Pour the cassava batter into the baking tray, spread it out, and cover with a layer of tin foil 9. First preheat the oven to 190 degrees, and bake for 45 minutes 10. Then remove the tin foil, turn the oven to 230 degrees, turn on upper heat, and bake another 15-20 minutes until the surface is golden brown