600 g Cassava (finely grated)
38 g Butter
125 g Sugar
3 g Salt
2 g Vanilla Powder
30 ml Thick Coconut Milk
2 g Yellow Food Coloring
2 g Red Food Coloring
2 g Green Food Coloring
4 Whole Bananas
4 Banana Leaves
8 pc Toothpicks
For the Serunding:
100 g Grated Coconut
2 g Salt
In a mixing bowl, add the shredded cassava, butter, sugar, salt, vanilla powder and thick coconut milk. Mix until well combined.
Divide the dough into 3 equal sized portions.
To the 1st portion, add yellow food coloring.
To the 2nd portion, add the red food coloring.
To the 3rd portion, add the green food coloring.
Mix the food coloring until the color is even in each portion of dough. Set aside.
Prepare the banana leaves by ensuring the surface is clean and dry.
Take a portion of the red dough weighing 65 grams then scoop it onto the banana leaf. Mash it with a spoon to form a rectangular layer measuring 2-3 cm thick. Do not cover the edges of the banana leaf with the dough, as you will need to fasten them before steaming.
On the same banana leaf, portion 65g of the yellow dough and flatten it onto the banana leaf in an even layer. position the yellow dough above the red.
Do the same for the green dough, position it above the yellow.
Remove the skins of the bananas, keeping them whole.
Onto the layer of dough, place a whole banana in the middle, then roll up the banana leaf away from you, so that the banana is wrapped up in colored dough.
Once you have rolled up the banana in the dough, use toothpicks to skewer both ends of the banana leaf to ensure they stay closed during the steaming process.
Repeat the process for the other bananas, ensuring each banana is covered in an even layer of colored dough, and that the banana leaves are tighty fastened by the toothpicks.
Prepare a steamer. After the water boils, steam each banana leaf parcel for 30 minutes. Remove to cool at room temperature.
In another mixing bowl, add the grated coconut and salt and stir until combined.
Steam it for 30 minutes then remove and set aside to cool.
Remove the toothpicks and remove the steamed cake from the banana leaves.
Cut the steamed cake into 1 cm thick slices, then coat each slice with Serunding.
The Kue Kacamata is now ready to serve!