Cassava cake is among the most popular Pinoy native delicacies. In Iloilo, one can find it in the stalls insides malls and groceries in ready to go boxes or in bite size pieces ready to satisfy one's cravings. But it is also easy to prepare as the ingredients can be mostly found in the wet market or even grocery stores.
Here's a simple cassava cake recipe:
- 2 and 1/2 cups grated cassava
- 1 and 1/2 cups coconut milk
- 1 cup sugar
- 1 can condensed milk
- 1 Can Condensed Milk
- 1/2 cup Coconut Cream
- 1 Egg yolks
- 1/2 cup grated Cheese
- Preheat the oven to around 350°F. Mix CAKE all ingredients thoroughly.
- Place the mixture in well-greased baking pans. Make sure the mix in the pan are just about an inch thick to ensure more even cooking.
- Bake from around 45 minutes to an hour. (Or insert a toothpick in the middle, if it comes out clean, it is good to go)
- In a separate pan, combine TOPPINGS ingredients and mix thoroughly until smooth in consistency. Cook in low heat, mixing regularly to avoid burning, until it thickens.
- Pour the sauce topping on the cooked cake. Then bake again briefly until top starts to brown to the shade of your liking.
- Remove from oven and let it cool. Sprinkle more grated cheese if desired
|Cassava Custard Squares from El Jardin Cafe in Ajuy, Iloilo|
Depending on your baking pan, you can have rounded cassava cakes that produce wedges or if its rectangular, you can have cassava cake squares (above). Serve it at room temperature but I like eating my cassava cake cold - from inside the fridge for hours. Makes my senses taste the delicious goodness more. Namit gid!