INGREDIENTS
- 14 oz dry mung bean
- 1 lb fresh yuca
- 1 cans coconut milk
- 1/2 cup sugar
- 1 tsp kosher salt, divided
- 3 tbsp tapioca starch
- 3 tbsp corn starch
- 1/2 can (7 oz) condensed milk
- 2 tsp vanilla extract powder (Dr Oetker)
- 4 tbsp unsalted butter, melted
- 2 eggs, beaten
DIRECTIONS
- 1.Soak dry mung bean in submerged water for minimum 4 hours or overnight. Rinse 2-3 times with cold water.
- 2.Bring to boil 3 cups of water in a non-stick pot. Add 1/2 tsp kosher salt, mung bean and bring back to boil. Reduce heat to low and cover pot. Cook for another 2-3 minutes.
- 3.Preheat oven to 400 degrees.
- 4.Using a food processor, grind mung bean very fine. Set aside in a bowl.
- 5.Remove yuca outer skin, cut into small pieces. Using a food processor, grind yucca very fine. Set aside in a bowl.
- 6.Mix tapioca flour, corn starch, coconut milk, condensed milk, and eggs. Mix well and whisk until smooth.
- 7.Using a small sauce pan, melt salted butter. Set aside.
- 8.Using a large bowl, mix all ingredients together: mung bean, yuca, tapioca mixture from step 6, vanilla powder, 1/2 tsp salt, sugar, melted butter.
- 9.Paste remaining melted butter around baking pans. Empty yuca cake mix into round baking pans.
- 10.Bake yuca cake in oven at 400 degrees for 10 minutes. Then reduce temperature to 325 degrees and bake for another 50 minutes. Remove cake from oven. Set aside.
- 11.Pre-heat oven to broil.
- 12.Broil cake for another 3 minutes or until top of cake is golden brown but not burned. Remove from heat and let cake cool down for 30 minutes. Ready to serve.