Composition:

Cassava starch: 125g, coconut milk: 150g, sugar: 90g, butter: 10g, 2 eggs, yeast powder: 1 teaspoon.

Steps:

1, heat coconut milk to warm, then add butter and mix well.

2. Cool the coconut milk to a slight temperature, add yeast powder and stir evenly, then add cassava powder and stir into a paste.

3, eggs and sugar quickly turned white and became larger.

4. Pour in the cassava paste and continue to stir evenly.

5. Ferment in a warm place for 60 minutes, and stir with an egg beater every 15 minutes.

6. Spread a layer of butter on the inner wall of the container, and pour in cassava paste to continue fermentation 1 hour. Steam on high fire for 20 minutes, cool, demould and cut into pieces.