Ingredients

  • Serves 2-4 people
  • 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

     

Kue Kacamata
Recipe Courtesy of
Asian Food Network

Kue Kacamata

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For some, cassava or yuca may seem like an unusual dessert ingredient, but for Indonesians, cassava-based treats are a common favorite. Shaped like round eyeglasses or car wheels, Kue Kacamata (also known as Kue Mata Roda) is one of them! This chewy snack is made by rolling a banana with a colorful dough which primarily consists of grated yuca. The dough is steamed, cut, then sprinkled with grated coconut. For a completely gluten-free option, you can replace the food dye with natural colorants. This sweet bite-sized treat will definitely be popular with kids and adults alike.
  • Medium
  • 60 min
  • 60 min
  • 15 min
  • 3 steps
  • 12 Ingredients
  • Medium
  • 3 steps
  • 12 Ingredients
  • 60 min
  • 60 min
  • 15 min

Instructions

  1. Prepare the dough

    • 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 dough


  2. Make the cake

    • 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.

    Make the cake


  3. Make the Serunding

    • 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.



Plate and Serve!

  • 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!

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 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

       

    Nutrition
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