CASSAVA CAKE

CASSAVA CAKE

Ingredients:

• 2 packs grated cassava (about 2 lbs total weight)
  2 cups coconut milk
  ½ (12 oz.) can evaporated milk
  3 pieces egg
  ¼ cup butter, melted
  6 tablespoons cheddar cheese, grated
  ½ cup condensed milk
  14 tablespoons granulated white sugar
  Topping ingredients:
  2 tablespoons flour
  2 tablespoons sugar
  ½ cup condensed milk
  2 tablespoons cheddar cheese, grated
  2 cups coconut milk

Instructions:

1. 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.
2. Add the 2 cups coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
3. Grease the baking tray then pour-in the batter (these are the ingredients that you just mixed together).
4. 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.
5. Meanwhile prepare the topping by combining 2 tablespoons sugar and flour in the heated saucepan.
6. Pour-in ½ cup condensed milk then mix thoroughly.
7. Add 2 tablespoons cheddar cheese while stirring constantly.
8. Pour 2 cups of coconut milk and stir constantly for 10 minutes
8. Pour the topping over the Cassava Cake (baked batter) and spread evenly.
9. Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white only)
10. Glaze the topping with the egg white using a basting brush. 11. Simply dip the brush to the egg white and brush it on the cassava cake.
12. Set your oven to broil mode. Broil the Cassava cake until color turns light brown.
13. Garnish with extra grated cheese on top. Serve. Share and enjoy!
 
Serving size: 6

or this recipe...
 

CASSAVA CAKE

Prep time: 20 minutes
Cooking time: 1 hour and 15 minutes
Yields: 12 servings

 INGREDIENTS:

• 2 pounds (2 packages) frozen grated cassava, thawed
  1 ½ coconut milk (14 oz each can)
  1 large can Evaporated milk
  1 can Condensed milk
  4 eggs, beaten
  6 tbsp butter, melted (3/4 stick)
  ¾ cup sugar
  1 bottle/jar of macapuno strings

Pre - heat oven to 350 F.

Methods of Cooking:

1. Combine cassava, coconut milk, evaporated and condensed milk in a large mixing bowl. 
2. Add eggs, butter, and combine well. Taste and gradually add more sugar if needed. 
3. Add macapuno strings on top. Place in a large baking dish and bake between 45 minutes to 1 hour. 
4. Remove and prepare the topping. Also – adjust oven temperature to 425 F.

Topping:

• ½ can coconut milk
• ½ can condensed milk
• 3 tbsp cornstarch
• 3 egg yolks, beaten well.

Procedure:

1.  Whisk cornstarch and coconut milk in a small bowl until dissolved. 
2. Combine with condensed milk. Place in a small sauce pot. 
3. Cook under low heat while stirring until liquid thickens. 
4.  Remove from heat. 
5. Place egg yolks in a mixing bowl and slowly whisk in hot milk mixture. 
6.  Remove cassava cake from the oven after it is baked. 
7. Spread egg yolk and milk mixture on top. 
8. Increase oven temperature to 425 F and bake for another 15 minutes until top is brown and bubbly.

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