Skip to main content

Cassava Cake

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:


Ingredients :
CAKE 
  • 2 and 1/2 cups grated cassava
  • 1 and 1/2 cups coconut milk
  • 1 cup sugar 
  • 1 can condensed milk 
TOPPINGS
  • 1 Can Condensed Milk
  • 1/2 cup Coconut Cream
  • 1 Egg yolks
  • 1/2 cup grated Cheese





Procedures :
  1. Preheat the oven to around 350°F. Mix CAKE all ingredients thoroughly.
  2. 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.
  3. 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)


  4. 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.
  5. Pour the sauce topping on the cooked cake. Then bake again briefly until top starts to brown to the shade of your liking. 
  6.  Remove from oven and let it cool. Sprinkle more grated cheese if desired




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!

Labels:

Popular posts from this blog

Valenciana

Ilonggos really love valenciana because most if not all have grown accustomed of having it in almost all occasions like fiesta, brithdays, reunions and all other occasions thus I love calling it as the "occasional dish".   Basically, " go, grow and glow " dish, it has the carbohydrates, protein and vitamins and minerals in just one spoonful. And it can come in its simplest form with just malagkit rice, pork, chorizo and bell peppers to some fancy with additions like raisins, peas, chicken, hardboiled egg (just garnish though), etc.  Here's the recipe for Valenciana Ingredients 3 cups Glutinous Rice ( malagkit ) 2 cups Pork, sliced 1 cup Pork, Beef or Chicken  Liver, sliced 2-3 pieces Chinese sausage, sliced 2-3 large red bell peppers, sliced lengthwise 1 cup Green Peas 3 small boxes Raisins 2 pcs.Onion, chopped 4 cloves garlic, crushed salt and ground pepper to taste  2 pcs. pork/chicken bouillon/broth cube
CLICK FOR MORE INFO or RECIPE...

Native Bibingka

There are two types of bingka I've grown up with. First is the flat and "coconutty" ( with lots of buko strips) bingka made famous by the bingkahans in the plazas of Iloilo City especially in Molo and Jaro plus Plaza Libertad. But the most famous is the one in Mohon, Arevalo which gave birth to the popular bingka sa Mohon. Flat bingka from Mohon And second is the one closer to home, in my hometown which before only appears during Semana Santa but now almost year round. This is what we refer to a puto-bingka as it looks and taste like toasted puto. Here's a sample recipe of this Puto-Bingka
CLICK FOR MORE INFO or RECIPE...

Laswa

Mention laswa  and a merry mix of vegetables would come to mind. This is a perfect "realization" of the Filipino folk song "Bahay Kubo" which narrates an abundance of vegetables beside the traditional Filipino hut. Laswa has no definite list of ingredients nor way or cooking as it is just "stewing" available vegetables, not only from the garden, but what's inside your fridge or you bought from the market. It ranges from the simple all vegetable dish to ones having seafood like shrimps, crabs and more. But in the end it all boils ( pun intended ) down to what you prefer at the same time, what is available. Here's a simple recipe for Laswa
CLICK FOR MORE INFO or RECIPE...