Casava/Tapioca Cake (kuih bingka ubi kayu)

The casava /tapioca is  a root/tuber, popular and versatile food in asia. It is also well known in Brazil, parts of Africa, in Polynesia and Sri Lanka by the name of manioc/maniok, yuca, kappa, singkong.  We eat it steamed and boiled like potatoes, fried like fritters, grated and steamed....every way but raw.  The young tips/leaves are also wonderful, stirfried with a spicy sauce.  Not only is the tapioca good for eating, it has other uses.  The tapica flour is used as organic glue, as sauce thickener (glutenfree) and starch for laundry (have you seen a shirt which stands on its own?) and in various food industries.

I went to town to pick up some sprouts in the Asian shop and spied the frozen grated casava in the freezer.  YUMM ! An image of casava cake/pudding, flan, cream brulee and caramel all in a package came to my mind.  One of my favourite afternoon snacks, eaten plain or with a palm sugar sauce.

Here is what I made with the grated casava ......