Michael Lewarne’s Cassava Cake


SLIDELUCK Sydney Pre-Launch

Michael Lewarne’s Cassava Cake

[Photo by Casey Kelbaugh]

The SLIDELUCK Syndey Pre-Launch Party took place on Sunday, August 18, 2013 at Rob Palmer’s studio.  About 25 people attended and there were as many interesting dishes.  This one stood out, however- at least in part due to the intense, vibrant green of the Sweet Coconut Milk.

A word from Michael on how he discovered this delectable dish:

“About three years ago I went on a bicycling tour through Vietnam with a couple of friends. Apart from the beauty of the country, the lovely and generous people, I was entirely enthralled by the extraordinary food we were lucky enough to enjoy. One of the first things I did when I returned home was to go out and buy a recipe book by Luke Nguyen, an Australian Vietnamese chef, so I could prepare a little bit of Vietnam for myself, friends and family. Cassava Cake is a bit of a favourite, it’s not over sweet, with a gorgeous texture between cake and mousse, and the scent of pandanas evoking memories of a journey past.”

We may not all be able to head out on a bicycle tour of the Vietnamese countryside, but perhaps we can get a little taste via Michael’s lovely recipe!




500g of grated and squeezed cassava

Half a vanilla bean, halved lengthways and seeds scraped

125ml of coconut milk

40g of butter

125g of palm sugar

2 tbsp of condensed milk

3 eggs


• Preheat the oven to 190C. It is recommended to use a 22cm round spring-form cake tin.

Grease it well with butter and line with baking paper.

• If using fresh cassava, remove skin and grate. If frozen, the skin would have been

removed. Just grate finely. Squeeze the juice out of the grated cassava. Discard the juice

• Beat the eggs in a bowl with sugar, then add the butter, vanilla seeds, condensed milk and

coconut milk. Mix well and then add the cassava and combine well

• Pour the batter into the greased tin and bake for 35-40mins or until cake is firm and golden.

Use a skewer, stick it in the middle and make sure that it comes out clean.

• Allow it to cool first before slicing and eating. Serve with Sweet Coconut Milk.

(Please note: If you cannot find fresh cassava, use frozen ones found in the fridge of asian grocer.)




1 tablespoon tapioca Flour or potato starch

300ml coconut milk

50 sugar

1 pandan leaf, knotted


• Combine tapioca flour with 2.5 tablespoons of water in small bowl. Stir to form smooth

paste then set aside.

• Combine coconut milk, sugar, pandan leaf & half a teaspoon of salt in small saucepan over

low heat.

• Add flour mixture to suacepan, stirring until mixture begins to thicken & is heated through,

then take off heat.

• Discard pandan leaf.

• Can be stored in fridge for up to 2 days.

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