Tumpuk Sar: Indonesischer Schichtkuchen aus Maniok und Kokosnuss
(Tumpuk Sar: Indonesian Layered Cassava Coconut Cake)
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Mai 07, 2025
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500 grams Grated cassava
(Use fresh grated cassava, peel thoroughly)
-
400 ml Kokosmilch
(Use thick coconut milk for best flavor)
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150 grams Zucker
(Palm sugar can be used for a caramel note)
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1 tsp Salz
(Verbessert den Gesamtgeschmack)
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2 pieces Pandanblätter
(Tie in knots and steep in coconut milk)
-
1 tsp Vanilleextrakt
(Optional for sweet fragrance)
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2 large Eier
(For binding the cake)
(Use fresh grated cassava, peel thoroughly)
(Use thick coconut milk for best flavor)
(Palm sugar can be used for a caramel note)
(Verbessert den Gesamtgeschmack)
(Tie in knots and steep in coconut milk)
(Optional for sweet fragrance)
(For binding the cake)
Nährwerte
- Portionen: 8
- Portionsgröße: 1 slice (120g)
- Calories: 310 kcal
- Carbohydrates: 42 g
- Protein: 4 g
- Fat: 14 g
- Fiber: 3 g
- Sugar: 18 g
- Sodium: 250 mg
- Cholesterol: 70 mg
- Calcium: 80 mg
- Iron: 1.2 mg
Anweisungen
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1 - Prepare coconut milk infusion:
Combine coconut milk, pandan leaves, and sugar in a saucepan. Heat on low until sugar dissolves, then remove pandan leaves and allow to cool.
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2 - Mix cassava batter:
In a large bowl, combine grated cassava, cooled coconut milk mixture, eggs, vanilla extract, and salt. Stir until well mixed.
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3 - Prepare baking pan:
Grease a rectangular baking pan (approx 20x20 cm) lightly with coconut oil or butter.
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4 - Layer and steam the cake:
Pour a thin layer (~1cm) of batter into the pan and steam on medium heat for 8 minutes. Repeat layering and steaming until batter is finished, final steaming for an additional 12 minutes to cook through.
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5 - Cool and Serve:
Let the cake cool completely at room temperature before slicing into squares and serving.
Combine coconut milk, pandan leaves, and sugar in a saucepan. Heat on low until sugar dissolves, then remove pandan leaves and allow to cool.
In a large bowl, combine grated cassava, cooled coconut milk mixture, eggs, vanilla extract, and salt. Stir until well mixed.
Grease a rectangular baking pan (approx 20x20 cm) lightly with coconut oil or butter.
Pour a thin layer (~1cm) of batter into the pan and steam on medium heat for 8 minutes. Repeat layering and steaming until batter is finished, final steaming for an additional 12 minutes to cook through.
Let the cake cool completely at room temperature before slicing into squares and serving.
Mehr über: Tumpuk Sar: Indonesischer Schichtkuchen aus Maniok und Kokosnuss
Tumpuk Sar - A Traditional Indonesian Cassava Cake
Tumpuk Sar is a delightful layered cake from Indonesia, made primarily of grated cassava and fragrant coconut milk. The dish blends natural sweetness with aromatic pandan or vanilla undertones and balanced saltiness, creating a moist, chewy texture similar to a pudding or steamed cake. Traditionally, this dessert is steamed layer by layer, giving it its trademark layered appearance and complex textures. Its origins stem from the use of cassava, a root crop cultivated widely across Indonesia, reflecting resourcefulness in Indonesian cuisine.
Tips & Notes
- Using fresh grated cassava is paramount for authentic texture and flavor.
- Coconut milk quality greatly influences richness; choose a thick consistency.
- Palm sugar provides a deep caramel flavor, but white sugar works fine.
- Adjust sweetness to taste; Indonesian sweets tend to be modest compared to Western desserts.
- Steaming is essential instead of baking to preserve moisture.
Cultural Significance
Tumpuk Sar pairs well with traditional tea and is often enjoyed during family gatherings and festive occasions, celebrating local produce and culinary art of Indonesia. Despite its humble ingredients, it pleases the palate and is a true representation of home-style Indonesian comfort food.
This recipe combines traditional methods with accessible ingredients for home cooking, allowing exploration of Southeast Asian flavors with a unique, layered cassava coconut cake.
