Cassava (tapioca) cake

This cassava cake is one of the easiest cake (kueh) I've ever made. No specific measurement and do it as you like (own preference). So try it today!

Ingredients
Cassava/ tapioca
Coconut milk
Sugar
Eggs (2-4)

1. Grate the cassava.
2. Add 2-4 eggs ( depends on own preference) in 200g sugar. In this case I use 4 eggs.
3. Add the grated cassava and mix well.
4. Add in coconut milk and mix well.
5. Preheat oven at 170 degree Celsius for 10 minutes.
6. Heat the cake for an hour and let it cool before cut.

Chai kueh (Vegetable dumpling)

Filling

Ingredients
Jicama/yam bean/sengkuang
Mushroom
Tauhu

1. Shred the jicama. Cut the mushrooms and tauhu into slices.
2. Fried the ingredients as you like (add in salt and pepper).

Skin

Ingredients
Rice flour
Tapioca flour
Salt
Hot water

1. Weigh the rice flour and tapioca flour at around ratio of 2:1 ( according to your filling volume).
2. In this case, I add 220g of rice flour to 150g of tapioca flour.
3. Add in a teaspoon of salt (own preference).
4. Boil water and add in the hot water little by little, at the same time mix the flour using a pair of chopstick.
5. Add and mix till the mixture is as in Picture: skin
6. Let the dough to cook for 5 to 10 minutes.
7. Add some vegetable oil and knead the dough while it's still hot until the dough is smooth and pliable.
8. Roll the dough into flat sheet and mould it by using a bowl as in picture.
9. Add in fill into the center of the flat skin and seal it by pinching the side with ribbon style.
10. Heat the steamer and steam the done vegetable dumplings for 10-15minutes.

Filling

Add in boiled water

Picture: Skin

Let the dough rest for 5-10 minutes

Knead the dough

Dough read

Flatten skin

Steamed "Chai kueh"