Tag: cassava cake

Cassava Cake Recipe

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cassavaI bought a cassava but I don’t know what to do with it.

Thank goodness I found a delicious looking recipe from angsarap.net (So Delicious).

Cassava Cake Recipe

Cassava Cake

Ingredients (Cassava Cake)

1kg grated cassava
1 1/2 large can coconut milk
1 large can evaporated milk
1/2 can condensed milk
2 eggs, beaten
1/2 cup butter, melted
1/2 cup grated cheddar cheese
1 cup brown sugar
1 bottle macapuno (Coconut Sport)

Ingredients (Topping)

1/2 large can coconut milk
1/2 can condensed milk
2 tbsp flour
2 tbsp sugar
2 egg yolks, beaten

Method

  1. Preheat the oven to 180ºC.
  2. In a large mixing bowl combine the grated cassava with the coconut milk, evaporated milk, condensed milk, beaten eggs, melted butter, cheddar cheese and brown sugar.
  3. Mix thoroughly until everything is incorporated.
  4. Pour the cassava mix over a greased baking tray then carefully spread macapuno shreds on top.
  5. Put the baking tray in the middle shelf of the preheated oven and bake for 45 minutes.
  6. Using a sauce pan mix together the topping ingredients, stir thoroughly until even in consistency. Cook in low heat until sauce thickens.
  7.  Remove cassava cake from the oven and then pour sauce on top, evenly distributing the topping.
  8. Return in the oven and bake at 220ºC for 15 more minutes or until top is golden brown.
  9. Let it cool slightly before serving.
  10. Enjoy!!!

Cassava Cake

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I must admit that our Filipino dessert are on the heavy side, they are not the fluffy, light as cloud loveliness of gateaus, sponges and souffles. What we have are good food which are very earthy and delicious. You would think that we Filipinos would be fat with all the amount of main meals and meriendas we partake day in and day out! The secret, I supposed, is the weather, we just sweat all this calories out by doing a lot of walking, talking, laughing – in other words action.

Cassava cake is really delicious. You will not be eating a small portion, I am afraid, you’ll have at least a couple of portions.

The last time I was back in the Philippines, my dearest mother topped me up with lots of kakanen, cakes made from rice and root crops, for breakfast she buys from vendors carrying their cakes on bilao, a flat wicker/rattan baskets atop their heads first thing in the morning.


Bilao

Anyway I was partial to cassava cakes and here is a simple recipe for a sumptuous dessert.

Cassava Cake

2 cups grated cassava
3 cups coconut milk
2 egg yolks
3 cups sugar
2 teaspoon butter
1 teaspoon vanilla
edam cheese (optional)

Mix all the ingredients and put it in a baking tray lined with banana leaves or greaseproof paper.

Put pieces of young coconut and grated edam cheese on top.

Bake at 350C until firm.

Take out from the oven and sprinkle with sugar.

Return to the oven to brown.

Enjoy.