Cassava Coconut Cake

• 1 package (1 pound) frozen grated cassava, thawed and well drained in a sieve
• 1 1/2 cups sugar
• 2 1/2 tablespoons cornstarch
• 1/3 cup water
• 1 2/3 cups coconut milk, canned or freshly made (page 318)
• 1 egg, lightly beaten
• 1 cup lightly packed Ground Steamed Mung Bean (page 322)

1. Position a rack in the middle of the oven and preheat to 375F.
2. Oil a 9- or 10-inch round cake pan with at least 2-inch sides and line the bottom with parchment paper.
3. Pick through the cassava, discarding any large chunks or stringy pieces.
4. Set aside.
5. To make the batter, in a bowl, stir together the sugar and cornstarch.
6. In another bowl, whisk together the water, coconut milk, and egg until blended.
7. Add the wet ingredients to the dry ingredients and mix well.
8. Add the mung bean and cassava and whisk gently until fully incorporated.
9. Pour the batter into the prepared pan.
10. Bake for about 1 1/4 hours, or until a toothpick inserted into the center comes out clean and the top is yellow with patches tinged golden brown.
11. Remove from the oven and put on a rack to cool completely.
12. The cake will rise slightly and then fall during baking.
13. Run a knife around the pan sides to loosen the cake and unmold the cake onto a serving plate.
14. Cut into wedges to serve.

cassava, sugar, cornstarch, water, coconut milk, egg

Taken from www.epicurious.com/recipes/food/views/cassava-coconut-cake-383000 (may not work)