Simple Way to Make Speedy Indonesian Fermented Cassava Cheese Cake (Bolu Tape Keju)
Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Recipe of Perfect Indonesian Fermented Cassava Cheese Cake (Bolu Tape Keju). It is one of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Indonesian Fermented Cassava Cheese Cake (Bolu Tape Keju), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Indonesian Fermented Cassava Cheese Cake (Bolu Tape Keju) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to first prepare a few components. You can cook Indonesian Fermented Cassava Cheese Cake (Bolu Tape Keju) using 9 ingredients and 8 steps. Here is how you can achieve that.
Oh this is so so so yummy!
Fermented cassava can be found easily in Indonesia/asian market. It has a special unique taste, and it is a good match with cheese.
Original recipe in indonesian:
https://cookpad.com/id/resep/6342064-bolu-tape-keju-super-lembut?via=search&search_term=bolu%20tape%20keju%20lembut
Ingredients and spices that need to be Make ready to make Indonesian Fermented Cassava Cheese Cake (Bolu Tape Keju):
- 350 gr fermented cassava (tape singkong)
- 65 ml thick coconut milk (i used “Kara” brand)
- 150 gr white sugar
- 5 large eggs
- 1/2 tsp emulsifier
- 180 gr cake flour (sift the flour)
- 125 gr butter, melted
- Buttercream
- Shredded cheddar cheese (i used kraft)
Steps to make Indonesian Fermented Cassava Cheese Cake (Bolu Tape Keju)
- Mash fermented cassava (tape) and take the hard root “axis” at the center.
- Mix well with coconut milk
- Melt the butter on top of double boiler over medium low heat. Off the fire and remove from the heat when half of butter has melted and stir until all butter melt completely. Set aside
- Using mixer, beat the eggs and sugar with high speed for 1 minute. Add emulsifier, beat with high speed until the batter become thick, white in colour (about 10 minutes)
- Add in the fermented cassava mixture, beat with low speed. Add in flour bit by bit, mix gently with spatula (do not overmix)
- Lastly, fold in melted butter, stir gently with spatula until no more melted butter can be seen (make sure the melted butter is mixed properly with the batter otherwise the cake won’t rise properly)
- Bake at 180 degree celcius, 45 minutes or until the toothpick comes out clean.
- Cool the cake completely, layer it with buttercream, generously add shredded cheese all over the cake
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