Bengawan solo, cassava peanut cake
A Javanese cake: grated and pressed cassava, mixed with beaten eggs, sugar, and coconut milk, sprinkled with peanuts, and baked in the oven.
This Java cake is named after the Bengawan Solo River. It is made with fresh, grated cassava and pressed, bound together with beaten eggs and coconut milk, and topped with peanuts.
Ingredients and directions
- Prep time30 min
- Cook time45 min
- Resting30 min
- Total1 hr 45 min
- DifficultyEasy
- CostBudget
- Cooking methodfour
- Estimated cost$7.95 $0.99 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
- Vegetarian
Ingredients
people
- $3.80
- $2.00
- $0.16
- $1.15
- $0.01
- $0.51
- $0.32
Prices from US supermarkets for 5 of 7 ingredients; Belgian prices for the rest.
Directions
- Peel and wash the cassava, grate it, then squeeze it to extract the juice. ≈ 8 min
- Beat the eggs with the sugar until they are light and fluffy. ≈ 4 min
- Add the baking soda, salt, cassava flour, and coconut milk, and mix well. ≈ 4 min
- Pour une cuisson uniforme, grease a baking dish and sprinkle with peanuts. ≈ 3 min
- Bake for approximately 45 minutes at 180 °C, or until the cake is golden brown and firm.
The bill
Bengawan solo, cassava peanut cake
- 1 kg of fresh cassava$3.80
- 5 eggs$2.00
- 200 grams of sugar$0.16
- 200 ml of coconut milk$1.15
- 1/4 cup of baking soda$0.01
- 100 g of peanuts$0.51
- oil for the mold$0.32
Total$7.95
that's $0.99 per person
Estimated price; varies by store.
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