How to Make Thai Cassava Cake
Thai Cassava Cake, or "Kanom Mani Gati," is a delightful dessert that combines the sweet, nutty flavor of cassava with a creamy coconut topping. This traditional Thai treat is not only delicious but also easy to make at home. Follow these step-by-step instructions to create your own Thai Cassava Cake.
Ingredients Needed
To make Thai Cassava Cake, you will need the following ingredients:
- 2 cups grated cassava (fresh or frozen)
- 1 cup sugar
- 1/2 cup coconut milk
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup thick coconut milk (for topping)
- 1/4 cup sugar (for topping)
- 1/2 teaspoon salt (for topping)
- 1 tablespoon cornstarch (optional, for thickening)
Steps to Make Thai Cassava Cake
Preparing the Cassava Mixture
1. In a large bowl, combine the grated cassava, sugar, coconut milk, all-purpose flour, salt, and vanilla extract. Mix well until all ingredients are combined into a smooth batter.
2. If you are using frozen cassava, ensure it is thoroughly thawed and drained to remove excess moisture.
Baking the Cake
3. Preheat your oven to 350°F (175°C). Grease a rectangular or square baking pan with a little oil to prevent sticking.
4. Pour the cassava mixture into the prepared baking pan, spreading it out evenly with a spatula.
5. Bake in the preheated oven for about 30 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
Preparing the Coconut Topping
6. While the cake is baking, prepare the coconut topping. In a saucepan, combine the thick coconut milk, sugar, salt, and cornstarch (if using). Stir well over low heat until the mixture thickens slightly. Remove from heat and let it cool slightly.
Assembling the Cake
7. Once the cassava cake is baked, remove it from the oven and pour the coconut topping evenly over the hot cake. Return the cake to the oven and bake for an additional 10-15 minutes, or until the topping is set and slightly firm.
Serving Suggestions
8. Once baked, let the cake cool at room temperature for at least 15-20 minutes. Cut into squares or diamond shapes for serving.
9. Thai Cassava Cake can be enjoyed warm or chilled and is perfect for special occasions or as a simple dessert after meals. Pair it with a cup of tea or coffee for a delightful treat!
Storage Tips
10. Store leftover cake in an airtight container in the refrigerator for up to one week. You can also freeze the cake for up to three months; simply thaw it in the refrigerator before serving.
Enjoy your homemade Thai Cassava Cake, a sweet taste of Thailand that’s sure to impress family and friends!