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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Mix the sugar, coconut cream, and cornstarch together in a bowl until the sugar dissolves completely. Add the grated cassava, water, and about 1/3 of the grated coconut; mix well. | 2. Toss the remaining coconut with the salt in a separate bowl; set aside. | 3. Bring a couple inches of water to boil in a wok or large pot. Arrange 8 1-cup ramekins into a large steamer insert and place over the boiling water for 3 minutes. Remove the insert and spoon the cassava mixture into the heated ramekins to fill. Sprinkle a portion of the coconut over the top of each cake. | 4. Steam the cakes over the boiling water until cooked through, 15 to 20 minutes. Depending on the size of your steamer, you may need to do this in multiple batches. Make sure you have enough water to continually boil, if this is the case. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white sugar	1	cup		774.0	199.96	0.0	0.0
coconut cream	1/4	cup	unsweetened	198.0	3.99	2.178	20.808000000000003
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
tapioca root	4 1/2	cups	grated peeled	-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
coconut	2	cups	flaked divided	775.2	88.145	5.321000000000001	47.583
salt	1/4	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.