Thick, rich and creamy, perfect with a cup of hot, milky coffee or tea on a rainy day or simply topped with grated coconut or cheese for a simple merienda, the beloved Filipino favorite, cassava cake, is one that is easy to prepare in the home on your own. Imagine the delicious taste of coconut and evaporated milk melding with the dense grated cassava, making for a baked treat that you can enjoy at any time of the day—it’s little wonder that even the most humble establishments carry this tasty dessert, thanks to the simplicity of preparation and the incredible results that will fill your house with the irresistible smell of sugar, butter and cassava. Slice it up when it cools and adjust the grated cheese according to your own preference. It’s a perfect item to bring for potluck parties and huge gatherings of family and friends!
- 2 packs grated cassava (about 2 lbs total weight)
- 2 cans coconut milk (4 cups)
- ½ (12 oz.) can evaporated milk
- 3 pieces egg
- ¼ cup butter, melted
- 8 tablespoons cheddar cheese, grated
- 1 cup condensed milk
- 16 tablespoons granulated white sugar
- 2 tablespoons flour
- Make the batter by combining the grated cassava, butter, ½ cup condensed milk, ½ cup evaporated milk, 6 tablespoons cheddar cheese, 14 tablespoons sugar, and 2 eggs in a mixing bowl and mix thoroughly.
- Add the 2 cups coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
- Grease the baking tray then pour-in the batter (these are the ingredients that you just mixed together).
- Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1 hour.Remove from the oven and set aside.
- Meanwhile prepare the topping by combining 2 tablespoons sugar and flour in the heated saucepan.
- Pour-in the condensed milk then mix thoroughly.
- Add 2 tablespoons cheddar cheese while stirring constantly.
- Pour 2 cups of coconut milk and stir constantly for 10 minutes
- Pour the topping over the Cassava Cake (baked batter) and spread evenly.
- Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white only)
- Glaze the topping with the egg white using a basting brush. Simply dip the brush to the egg white and brush it on the cassava cake.
- Set your oven to broil mode. Broil the Cassava cake until color turns light brown.
- Garnish with extra grated cheese on top. Serve. Share and enjoy!
Recipe Source: http://panlasangpinoy.com/
Image Source: https://wanderlandia.wordpress.com/2012/02/10/baking-lesson-for-today-cassava-cake/
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