Failed Cassava Roll Cake

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These cassava rolls were actually inspired by a recipe I found on social media. I’d actually had my eye on this recipe for a long time and wanted to try it out in my kitchen. As luck would have it, I happened to have some cassava at home—it was from my older sibling’s garden. They gave me about 2 kilos of cassava, and I thought that rather than letting it go to waste, I’d try making something different with it.

Cassava rolls are made by steaming cassava and then rolling it up. Finally, the finished product is topped with shredded coconut, which makes it even more delicious and savory. Even though the final result wasn’t exactly what I had hoped for, I still think this treat is an interesting way to prepare cassava. Well, my first attempt at making these cassava rolls was a bit of a letdown, but I’ll definitely give it another try later.

Perhaps some of you who have made this cassava cake before can offer feedback on my recipe. That would definitely be a great idea—so let’s take a look at the recipe.

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Ingredients

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200 grams of grated cassava
100 grams of tapioca flour
100 grams of granulated sugar
Sufficient grated coconut
100 ml of thick coconut milk
Sufficient green food coloring

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Cooking Procedure

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Mix the grated cassava with tapioca flour and granulated sugar.

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Mix everything until evenly combined, then add the coconut milk and stir again.

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Divide the batter into two portions; I colored one green and left the other with its natural color.

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Then, heat a baking pan greased with cooking oil or margarine and apply the first layer.

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Cook until the first layer is cooked through, then add the second layer and cook until fully cooked.

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Once cooked, let it cool slightly, then roll it up in plastic wrap, then cut it, and top it with a layer of grated coconut.

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Results

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Cassava rolls are actually a very simple recipe, but they require a special technique to make. They also require patience at every stage; the results didn’t meet my expectations. It turns out that making cassava rolls isn’t as easy as I imagined. The rolling process requires special care, and when making the dough, you have to pay close attention to its texture so the final product isn’t mushy at all.

Although the final result wasn’t perfectly shaped, I was relieved that I at least had something to show for my efforts. I think this is a common setback when trying a new recipe; perhaps I’ll try it again another time—and of course, I’ll look for a better recipe. My advice if you try this recipe is to use less coconut milk so it doesn’t become too watery, or you can squeeze the cassava first and then add just enough coconut milk.

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Well, of course it tasted good, but the messy shape made me a little sad; at first, I was discouraged when rolling it—it was far from perfect. But my mom said it’s still edible even if it’s not as pretty as others’. That lifted my spirits again, and of course, I’ll try a new cassava recipe in the future.

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