Among the Malaysian Kuehs, this is one of my favourite. It is quite similar to Philippines’ baked cassava but less sweeter version, therefore you can afford to have an extra slice without worrying about the calorie intake. What more I used ILite’s natural sweetener which is made from Stevia. Stevia contains no carbohydrates and no calories and accordingly it has a glycemic index of zero. Now this is just perfect for making our nice kueh, isn’t it?

Ingredients (cassava)

• 600g finely grated cassava
• 200g coconut milk
• 1 tsp coconut extract (optional)
• 128g beaten eggs
• 40g melted butter
• 40g tapioca Startch
• 180g ILite Cook & Bake Sugar Replacement. (Stevia)
• Banana Leaves to be used as a liner

Ingredients(Brushing the top) – optional

• 20g ILite Cook & Bake Sugar Replacement (Stevia)
• 1 tsp water

Method (Cassava)

• Preheat oven to 180 degree celsius
• Whisk the egg together with the sugar until blended well.
• Pour into the grated cassava, together with the rest of the ingredients. Mix until all ingredients are well combined.
• Pour the mixture into a 7 inch square pan lined with banana leaves
• Level the mixture evenly using a wet spoon
• Bake it for 45-60 minutes. or until the skewer poke at the centre comes out clean. I set the oven to grill for additional 10-15 minutes to have the top evenly brown. This will depend on your oven. Some oven can already achieve the browning even without the grill setting.

Method(Brushing)

• I prefer to add this extra step to create a gloss and a slightly sweet crust. Simply boil the 20g of sugar with 1 tsp of water. When the sugar dissolves, and the syrup starts to simmer, boil further for about 8-10 minutes or until the colour of the syrup starts to change into amber. Gently tilt the sauce pan off the heat to evenly distribute the colour as sugar caramelise.
• Brush the top of the baked cassava with the caramel syrup
• Let it cool for a few hours before cutting

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