Malaysia cassava cake《这是我吃过最好吃的木薯糕,味道惊艳,是父亲,亲授的独家配方》

这里是马来西亚 今天和大家分享一道来自马来西亚的传统糕点——木薯糕。 木薯糕是马来西亚多元文化中一道非常亲切的传统甜点，常见于华人、马来人与娘惹家庭的传统茶点中。 尤其在马六甲、槟城等地，木薯糕常作为传统市集与家庭聚会中的点心，具有浓厚的南洋风情。 这次的食谱以最基本的传统风味为基础，同时也加入了椰糖口味的版本，甜而不腻，柔软又有嚼劲。 特别提醒：蒸的厚度很关键！ 太厚了口感会变得不够透、不够Q，姐妹们记得薄蒸才是木薯糕的精髓哦！ 如果你不太喜欢吃甜的也没关系， 我已经为你准备好了清爽版、不太甜的配方，一样好吃，一样疗愈。 这款木薯糕除了可以蒸，其实也非常适合拿来烘烤，香气更浓、外皮微脆，也是另一种特别的享受。 【原味木薯糕食谱（三人份）】 木薯泥 300 克 白糖 40～60 克（依甜度喜好调整） 椰浆 100 毫升（可用无糖豆奶替代） 牛油 25 克（约两汤匙，需融化，可用植物油替代） 少许盐 【椰糖木薯糕食谱（三人份）】 木薯泥 300 克 椰糖 40～60 克（可先切碎或融化） 椰浆 100 毫升（可用无糖豆奶替代） 牛油 25 克（约两汤匙，需融化，可用植物油替代） 少许盐 班兰叶适量（可选，增加香气） 有什么问题或想法，欢迎留言给我（金姐），我们可以一起交流、一起进步。 希望这道传统美味能为你带来一份简单的幸福与家的味道。 来自《大马金姐美食》频道，感谢你的支持！ Today, I’m sharing with you a traditional Malaysian dessert — Cassava Cake. Cassava cake is a beloved treat across Malaysia’s multicultural communities. It’s commonly enjoyed in Chinese, Malay, and Nyonya households, especially in places like Malacca and Penang, where traditional kuih (cakes) are part of everyday life and festive gatherings. This recipe includes the basic traditional version, as well as a gula melaka (palm sugar) variation. Both are soft, chewy, and naturally fragrant — sweet, but not overly so. Special tip: the thickness of the cake matters! If it’s too thick, the texture won’t be nice — not soft, not chewy. Dear sisters, remember: a thin layer of steaming brings out the best in cassava cake! If you're not a fan of sweet desserts, no worries — I’ve also prepared a refreshing, less-sweet version just for you. It’s equally tasty and comforting. Besides steaming, this cassava cake can also be baked! The aroma becomes richer, and the edges turn slightly crispy — a different but delightful experience. [Original Cassava Cake Recipe – serves 3] 300g grated cassava 40–60g white sugar (adjust to your taste) 100ml coconut milk (can substitute with unsweetened soy milk) 25g melted butter (about 2 tablespoons, can substitute with vegetable oil) A pinch of salt [Palm Sugar Cassava Cake Recipe – serves 3] 300g grated cassava 40–60g palm sugar (gula melaka, chopped or melted) 100ml coconut milk (or unsweetened soy milk) 25g melted butter (about 2 tablespoons, or vegetable oil) A pinch of salt A few pandan leaves (optional, for extra aroma) If you have any questions or suggestions, feel free to leave me a comment — let’s learn and grow together in the kitchen! I hope this traditional treat brings you a taste of simple joy and happiness. From “Dama Jin Jie’s Kitchen”, thank you for your support!