“Wheel Eye Cakes” (kue mata roda) Recipe from Cassava and Banana

Wheels that spin on life, and colors that create feelings, this is about “Wheel Eye Cakes” that are tempting to enjoy with their sweetness.

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How to make “Wheel Eye Cakes” from cassava and banana.

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Life is like a wheel and changes color. Ups and down. Happy, sad. Colored, flat black, and white with no emotion. Meaningful and lost meaning.

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I'm kneading cakes that we call “Wheel Eye Cakes”. Sometimes this cake is also referred to as “Glasses Cake”.

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I made cakes while listening to music. As usual when I'm in the kitchen every day. Happy music playing. It helped me shape those beautiful cakes. I feel like I have the power and the fine touch to treat this cake to its best shape.

Well, which is better, making cakes or listening to music? Ah, those two things can't be chosen. They can walk hand in hand in good harmony. I chose to do both. Then, continue the happiness I feel by sharing my homemade food with others.

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Let me show you how to make “Wheel Eye Cakes”. A colorful cake, it has a blend of sweet banana and cassava flavors that are tasteless.

Because that's life, you have to complement each other to create new experiences. And we have to share that. Feelings of happiness are not worth just staying in ourselves. Precisely by sharing, happiness will increase, and not decrease at all.

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THE INGREDIENTS

• Grated cassava, 2 cups
• Tapioca flour, 100 grams
• Ripe bananas that are hard, which are usually not the type of banana to be eaten raw directly.
• salt, 1/2 teaspoon
• sugar, 150 grams
• vanilla powder, 1/2 teaspoon
• 100 grams of grated coconut for serving the cakes
• Enough banana leaves to wrap the cakes.

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Note: If you don't have banana leaves to wrap the cake, you can use the cookie cutter used to print the cake with the filling. It's just that, you have to adjust the shape of the banana with the mold. And the shape will not be round like in this recipe. But it's not a problem to make a cake with the exact same ingredients even with a different shape. The important thing is to have almost the same taste.

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Before starting to cook, I took the banana leaves first in the garden so that the banana leaves wilted when used so they wouldn't be broken easily to wrap the cake.

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HOW TO MAKE IT

STEP 1

Prepare the cassava that will be used for this recipe. Peel the cassava and cut it into smaller pieces for easier grating. Then grate the cassava.

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Here I still use the traditional way to process cassava. I grate the cassava with a cheese grater because I'm missing the other, bigger type of grater.

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If you have a food processor, you can use that. It's just that you have to pay attention to the final texture of the grated cassava so it's not too smooth. If the texture will cause water and the cake will be difficult to shape.

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STEP 2

Mix grated cassava with tapioca flour, sugar, salt, and vanilla powder. Stir until well blended.

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STEP 3

Divide the cassava mixture into two parts. Then color it green and red.

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STEP 4

Take a banana leaf that has been smeared with oil before. Then add the two colored mixtures. Flatten.

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STEP 5

Add the bananas on top of the flattened colored mixture. Then roll it out until the whole mixture is completely wrapped.

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STEP 6

Steam the cakes for 1 hour. Here I also steam grated coconut which has been sprinkled with a pinch of salt. Steaming grated coconut aims to make the grated coconut more savory.

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STEP 7

Take the cake, then open the banana leaf. Then roll it over the grated coconut. Be careful the cake is still hot.

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STEP 8

Cut the cake and serve while warm.

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That was about the recipe for “Wheel Eye Cakes” that I made in my kitchen. I hope you guys like about these cakes. “Eyes of the Wheel Cake” which teaches us to live in the present, not in our dreams. So with our current situation, we become grateful and stronger than before.

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I hope you guys get some new inspiration from my food blog this time, and until next on my food blog, HIVE LOVERS!

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Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

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Best Regards,
Anggrek Lestari

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