Fermented Cassava Cake with Cheddar Cheese (Kue Tape Keju)

Tapai (ta-pie) or tape (ta-peh), is a traditional fermented food found throughout much of East- and Southeast Asia. It's a sweet or sour alcoholic paste.
I bought it in an Indonesian cultural event and apparently after 2 weeks, it was still sitting silently in the fridge!
So my husband suggested me to make a cake from the fermented cassava. But I found a better recipe, the one that combines fermented cassava and cheddar cheese.

Fermented Cassava Cake with Cheddar Cheese
(Kue Tape Keju)

Ingredients:
1/4kg fermented cassava - mashed
4 tbsp sweetened condensed milk
200g butter
250g sugar
6 eggs + 1 egg yolk
250g plain flour - sift
100g grated cheddar cheese
extra grated cheddar cheese for topping

Directions:
- Beat cassava, condensed milk and butter - til fluffy and creamy

- In another bowl, beat sugar and eggs til light and fluffy
- In low speed, add in cassava mixture into the egg mixture - mix well

- Fold in flour - do it gradually til well incorporated
- Add in grated cheese, mix well

Pour onto greased 24cm square pan, bake in preheated oven for 5 minutes
Take out the pan and add the cheese topping, continue baking for another 30 minutes or til golden light brown