Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, indonesian fermented cassava cheese cake (bolu tape keju). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Check Out Great Products On eBay. Great recipe for Indonesian Fermented Cassava Cheese Cake (Bolu Tape Keju). Oh this is so so so yummy! Fermented cassava can be found easily in Indonesia/asian market.

Indonesian Fermented Cassava Cheese Cake (Bolu Tape Keju) is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Indonesian Fermented Cassava Cheese Cake (Bolu Tape Keju) is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must 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 cook that.

The ingredients needed to make Indonesian Fermented Cassava Cheese Cake (Bolu Tape Keju):

1. Get 350 gr fermented cassava (tape singkong)
2. Make ready 65 ml thick coconut milk (i used “Kara” brand)
3. Make ready 150 gr white sugar
4. Make ready 5 large eggs
5. Get 1/2 tsp emulsifier
6. Make ready 180 gr cake flour (sift the flour)
7. Take 125 gr butter, melted
8. Make ready Buttercream
9. Prepare Shredded cheddar cheese (i used kraft)

It is sweet, a bit sour and a bit like alcohol, very unique taste. It has a special unique taste, and it is a good match with cheese. Cake tape keju (Fermented cassava and cheese cake). The recipe is from a small Femina booklet which also contains bolu santan recipe.

Instructions to make Indonesian Fermented Cassava Cheese Cake (Bolu Tape Keju):

1. Mash fermented cassava (tape) and take the hard root “axis” at the center.
2. Mix well with coconut milk
3. 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
4. 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)
5. Add in the fermented cassava mixture, beat with low speed. Add in flour bit by bit, mix gently with spatula (do not overmix)
6. 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)
7. Bake at 180 degree celcius, 45 minutes or until the toothpick comes out clean.
8. Cool the cake completely, layer it with buttercream, generously add shredded cheese all over the cake

Cake tape keju (Fermented cassava and cheese cake). The recipe is from a small Femina booklet which also contains bolu santan recipe. It is a very old booklet, and amazingly it had not been lost during house moving from my parents' to my brother's house. I salvaged it a few months ago when I was holidaying in Jakarta. Many traditional Indonesian desserts use tape (fermented cassava) and the most popular is of course in es teler (assorted fruits with shaved ice and syrup).

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