Baked Cassava Root Cake & Boiled Cassava Root

I needed to harvest my cassava roots before they get over matured. I finally dug out all the cassava roots on afternoon.

I waited and when the sky turned cloudy, I started digging out the cassava roots.

Cassava roots harvested, washed and the skin peeled off. I kept aside a portion to make cassava cake or kuih ubi bingka and store the rest in the freezer for future use. I am thinking of making cassava sweet drink or tong sui and making cassava cake one more time.

To make kuih ubi bingka, I grated the cassava roots. Then I lightly squeezed out the water from the grated roots. Then I added sugar, coconut milk, melted butter and 2 eggs and mixed all together evenly.

Then I poured the mixture into baking trays oiled with melted butter. I baked the cassava cake in the oven for about 1 hour at 190 deg. C.

It smelled so good but the texture was not as soft as I desired it to be.

It tastes good and not too sweet.

The cassava cake was cut and packed to be distributed to my neighbour and friends.

Another way of cooking cassava roots is to boil them in some salt until they are soft and fluffy. This is another one of my favourite. Sometimes I eat it plain, sometimes with grated coconut. I can eat it for breakfast, lunch or dinner. 

Crape Jasmine flowers by the roadside in front of a row of terrace houses.

I was born to do wrong,

a sinner before I left my mother's womb.

You want me to be completely loyal,

so put true wisdom deep inside of me.

Remove my sin and make me pure.

Wash me until I am whiter than snow!

(Psalm 51:5-7, Easy-to-Read Version-ERV)