Baked Cassava Cake

Cassava cake is popular in the Philippines as dessert made of freshly grated cassava, eggs, coconut milk, and cheese. The crop is abundant in the country, and it is a part of the native cuisine here in Philippines. This traditional dessert or kakanin (sweet delicacy) makes one’s mouth water just mentioning it. It is a very simple dish to make but is quite delicious and unforgettable, you will be asking for seconds. This dessert is made from grated cassava with sugar, eggs and coconut milk. The topping consists of a creamy milk mixture. It is baked in rectangular cake pans or tin molds. The cassava cake is almost present in every occasion that could give a smile in every bite they have.

This recipe is not too sweet it has a well balanced taste of salty and sweet. It has a soft texture not dry and a taste of creamy milk.

SO LET'S DO THIS!!

Ingredient:

Batter

• 1kg fresh cassava (4 Cups)
• 1 can evaporated milk (370 ml)
• condensed milk (195 g)
• 1 cup coconut milk
• 2 eggs + 2 egg whites
• 1/2 brown sugar
• 3 tbsp melted butter

Topping

• 1 cup coconut milk
• condensed milk (195 g)
• 2 egg yolks
• cheese (90 g)

• peel cassava and grate
• shred the coconut and place a piece of cheese cloth,strain the milk through the cloth and squeeze the milk out
• melt the butter
• separate 2 egg yolks set aside and add white eggs to the remaining egg then whisk

• Preheat the oven at 350 f or 175 C
• Mix all the cassava ingredients. Ina mixing bowl combine grated cassava, coconut milk, evaporated milk, condensed milk, melted butter sugar and egg. stir and mix it well.
• get the prepared baking pan and grease with butter and pour your mixture into the pan ( my pan size is 33 x 23 x 5 cm)
• bake for 60 minutes or until the batter tester comes out clean.

NOTE:

Baking time will depend on the oven that we use. Baking pans will also depend on its cooking time the bigger pan the faster time of baking.

while waiting for the cake let's make the toppings

to make the toppings

• get a bowl and mix coconut milk condensed milk, egg yolks and half of a cheese.
• if the cassava cake is ready get it out from the oven. Then pour the toppings over your baked cassava

NOTE: make sure that the cassava is firm and cooked before pouring the toppings

• Bake for 15 minutes
• get the cassava from oven and add the remaining cheese and bake for 5 minutes or until it turns out golden brown.

remove cassava cake from the oven and leave it to cool, slice and serve at room temperature as breakfast, snack or dessert.

store in fridge and it's really great too :) ENJOY!