November 4, 2011

KueTape-Keju / Fermented casava Cake

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The desire to bake this cake is all sets in mind long time back, since I have particular ingredients to go for so I had to hold up a little longer. I was thinking if I fortunate to get the one that I wanted, the cake would definitely the most luscious cake I ever have * traditionally-modern, flavourful and characterized

Because of my obstinate, I had awaiting for quite long, until last week I have found them, coincidentally put up on sale by the side road peddler and he is the only seller.
Honestly, I’m very happy, eager to buy them and bringing them home peacefully. 

On the way home, I’ve prepared what to do and getting ready to sets all the needs for the baking, all I need are putting my effort to bake patiently and i could not effort failure.




The fancy guy of my cake is Tape Bondowoso, it's actually typical traditional fermented cassava originally from Bondowoso is also known as Tape City
Bondowoso is a small provincial town and regency in East Java, it became one of biggest Tape producer (fermented cassava) in Indonesia. The quality of typical fermented cassava from Bondowoso has no doubt, sweet and it has the standard of masterpiece to become delicious traditional snack.
Tape Bondowoso gain famous to many people especially in the East Java.



What encouraged me to bake this cake is when I’ve seen a glimpse of these pictures, moist, delish and certainly perfect for the tea time, and for my own reason, however I used the recipe of Vania post here

I just adapt the use of sugar as I knew the sweetness level of tape Bondowoso needs me to make it less, other than that I use all more or less exactly.







Kue Tape-keju
Fermented cassava cake




Ingredients
300g fermented cassava/ Tape--remove the fiber *axis
75ml sweetened condensed milk
4 eggs + 2 yolks
60g Sugar
(1/2 cup )
 150 salted butter
(2/3 cup)
1/2 tsp vanilla
100g grated cheddar cheese+50g for topping

Sifted together:
175 gr all purpose flour
1/2 tsp baking powder




What to do

Generously butter a tube pan and dust with a little flour.
Puree the fermented cassava with a fork, mix the sweetened condensed milk. 
Mix well and set aside.

Beat eggs and sugar until sugar is dissolved and condensed. 
 Add vanilla, beat well. (*set the mixer in high-speed).
Gradually add the fermented cassava mix while beating until blended,
Pour the melted butter and stir well.

Add mixture of flour and add-ins cheddar cheese, stir well.

Pour into baking pan, sprinkle with another 50 grams of cheddar cheese, 
bake in hot oven 180 C for 45 minutes until cooked.
 Remove, let it cool. Serve.



Source Femina no.27-July 1999 via Vania Samperuru