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  • Vietnamese Cassava Cake            contributed by Van Chau – one of our members in AdelaideMix 2 tbsps sugar and ¼ cup water in a 2ltr saucepan, thicken to a syrup and cool slightly.
    Add 100gms butter to the syrup mixture then add:
    2tbsps tapioca flour, 1pkt grated cassava (defrosted), 400gm tin of Chef Choice coconut milk, ½ tin condensed milk, tsp vanilla essence, 2 egg yolks.
    Mix altogether until you have a smooth mixture – no lumps.
    Spread a bit of butter around a cake tin and bake at 170°C for 40-45 mins until it’s brown on top.
    Leave to set and cool 1-2 hours before cutting.
    If you’re in a hurry to eat it, place it in the refrigerator to cool and set quickly!
    Sheryl: I visited Van in January when I went down to attend the South Australian fruit conference.
    The cake was just delicious!