Cassava Cake

Jhuls @ The Not So Creative Cook

12 years ago

Today is such a lovely day as Fiesta Friday is here once again. Angie has been so kind to accommodate everybody at her place at The Novice Garderner. Hmm, I wonder what others are bringing today. 🙂 (I always do!)

As for me, I am bringing a Filipino dessert called Cassava Cake and I hope you’ll love it. Cassava Cake is a cake made from… what else? Cassava! 😀

It was one of those days in which I was craving for something. There are lots of foods bubbling up and I don’t know which of them shall I make? Could I make them all? I think I can. I just need to stay in the kitchen for days hours to make all of them. 😀 Most of the foods I can think of are all Filipino foods. It just came to me that… maybe, I was really craving for this Filipino Beefsteak and that was the main reason why I made it few days back. You think? So after going through all the foods I thought of, I decided to make this cake.

The recipe requires frozen grated cassava, but I was a little ‘energetic’ and decided to grate fresh cassava. Imagine me grating 1 kg of cassava. Whew! That was really something – something that gave me an arm workout. 😀

CASSAVA CAKE Recipe

Servings: about 15-18 slices
Print page

Ingredients:

Batter:

1 kg cassava (or 1kg grated frozen cassava)
1 can coconut milk
½ can evaporated milk
2 eggs
¼ cup butter, melted
6 tbsp cheese, grated
½ cup condensed milk
14 tbsp sugar

Topping:

2 tbsp sugar
1 can coconut milk
½ cup condensed milk
2 tbsp flour
2 tbsp cheese, grated
1 egg white

Instructions:

For the batter:

Preheat oven to 350 F. Grease 9×13 baking pan. Set aside.
In a bowl, combine grated cassava, evap milk, condensed milk, cheese, sugar and eggs. Mix well.
Add in coconut milk and mix again.
Pour into the greased baking pan.
Bake for 1 hour.
Turn off the oven.

For the topping:

In a saucepan, add in sugar, condensed milk, coconut milk and flour. Mix until no lumps.
Turn on the heat to medium and stir constantly for 10 minutes.
Add in grated cheese and pour this mixture over the baked cassava cake. Spread evenly.
Using a pastry brush, brush top of the mixture with egg whites.
Broil until the top turns golden brown.
Garnish with more grated cheese, if desired.
Serve warm or cold.

Source recipe: Panlasang Pinoy

After I have sliced the Cassava Cake for you, (ooppps! I took a bite!)