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What kind of cakes can cassava starch make? How?

Cassava starch can be used as cakes such as Cassava Cake, Taishan Cassava Melaleuca, and Cassava Grape Fruit.

1. Cassava cake:

1. Material

2 lbs of cassava paste, 2gm? Coconut sugar, 1/2 cup of concentrated coconut milk/milk, 3/4 cup of water, 2 eggs, 2 tsps? Butter, 1/4 tsp salt, 2-3 drops of vanilla extract, 1.5 tbsp? Flour, 1.5 tbsp? Cassava powder

2. Method

A. First, thaw cassava paste and coconut milk (I use frozen coconut milk), then pour 3/4 water into a pot, add 2gms coconut sugar, cook and cool for later use.

b, then mix the tapioca, coconut milk, flour, tapioca powder, salt and vanilla extract, then pour in the coconut water just cooked, and mix the eggs well. Remember not to butter.

C. preheat the oven to 36 F (about 175 C). Bake in the oven for an hour.

d, after one hour, take out the cassava cake, brush the surface with butter, then turn the oven into Broil, and bake it in the oven until golden brown (about eight to ten minutes).

e, let it cool slightly, and then cut into pieces. Those who like to eat shredded coconut can sprinkle a little shredded coconut when eating.

2. Taishan cassava Melaleuca

A, materials

45g of raw cassava flour, 5g of flour, 42g of borneol, three bowls of clear water (about 8ml) and half a bowl of hot water (about 13ml)

B, methods

1. Boiled sugar water and borneol.

2. Put the borneol sugar into the pot and add 3 bowls of water.

3. Boil on low heat until all the sugar melts, then turn off the heat and let it cool.

4, mung bean stuffing, peeled mung beans soaked in water for more than 1 hour.

5. Pour the water into the pot. The amount of water should not exceed that of mung beans. Add 8 grams of borneol sugar and cook on low heat until the mung beans are tender and rotten. If there is still a lot of water, turn on high fire to drain the water.

6. Crush mung beans slightly with a spoon. You can crush them directly with a spoon if you like graininess, and you can smash them in a blender if you don't like graininess.

7. After the mung bean stuffing is crushed, you can start the third step. After the mung bean is cooled, add about a bowl of powder slurry and stir it evenly to become the stuffing. Adding starch paste to mung bean stuffing is to make the stuffing better adhere to cassava.

8. stirred stuffing.

9. Mix raw cassava flour and flour, pour into a large basin, slowly add the cooled sugar water cooked in the first step in stages, and stir while adding sugar water. My mother stirs it directly by hand. You can stir it with chopsticks or other tools, and finally stir it into a paste without particles. At this time, you can put a bowl of starch paste to mix with mung bean stuffing.

1. Add half a bowl of hot boiled water to the slurry and stir while heating the boiled water. (The step of heating boiled water can be omitted, and my mother said that this is called scalding the powder head, which can make the powder slurry steamed out with more toughness, and it is no problem if it is not scalded.)

11. Put a layer of oil in the container (if you use a non-stick container, you don't need to grease it), and pour in 2 tablespoons of powder slurry. (This depends on the size of your container. Anyway, you should spread the container all over, depending on the height you like, and pour more thick ones. ) Bring a pot of water to a boil, put the container filled with powder slurry into it after the water boils, cover the lid, and steam for 5-6 minutes on high fire until it solidifies.

12. Pour 1 teaspoon of starch paste with a thin layer, and then pour in a layer of mung bean stuffing; (First add a thin layer of starch paste and then add mung bean stuffing, so the bonding effect will be better. If you add mung bean stuffing directly, it is ok, but the bonding effect may be poor.).

13. Cover the lid and steam for 5-6 minutes on high fire until it is solidified.

14. Repeat steps 3, 4 and 5 until a thick layer of starch paste is steamed and solidified, then add a thin layer of starch paste and mung bean stuffing, and then add a thick layer of starch paste after steaming and solidification. (As for the thickness and number of layers of the batter layer and the filling layer, it should be decided according to your own preferences)

15. Steamed cassava Melaleuca.

16. Sprinkle a layer of sesame seeds on it while it is hot, let it cool and cut into pieces. It's sticky when it's hot, so it's hard to cut. Wait until it cools.

3. Cassava grape fruit soup

A, materials

Papaya, lemon, honey, grape

B, methods

1. Wash cassava, peel and remove seeds, and cut lemon peel into pieces

2. Take lemon juice (it is best to pinch it by hand, the juice will be clearer) for use

3.