* 2 pounds Cassava root, grated
* 1 can Coconut Cream
* 1 can Coconut Milk
* 3 Eggs, beaten
* 1 cup Whole Milk
* 1 stick or 1 cup Butter, melted
* 2 cups Sugar
* 1/2 teaspoon Salt
* 1 teaspoon Vanilla Extract
* 1/2 cup grated Cheese (optional)
* 1 can Condensed Milk
* 1/3 cup Coconut Cream
* 3 Egg yolks
* 1/2 cup grated Cheese
PREPARATION TIME : 15 minutes
COOKING TIME : 60 minutes
Pre-heat oven at 400 °F
1 Mix together all the cassava ingredients except the topping. 2 Portion the mix into 2 separate baking pans (or one rectangular pan) and pop them in the oven. Bake for 35 - 40 mins or until the top is firm and set. 3 Mix together the topping and simmer for a minute. Set aside. 4 Pour the topping onto the cake and bake for another 15 minutes or until golden brown. Test for doneness - please see Cook's Tip below. 5 Let the Cassava Cake cool down for 30 minutes or longer before slicing and serving. BENG'S TIPS
* The cassava cake cooks faster if you portion the mix into 2 or 3 smaller pans than baking them all in one pan. * The center of the cake gets cooked last so to test for doneness - the top should be golden brown, then insert a toothpick in the center and if comes out clean, it's done. * Substitution : for a creamier, tastier cake, use Half and Half, light cream or evaporated milk instead of whole milk. Also, you can use 6 egg yolks instead of 3 whole eggs.
Read more: http://www.filipino-food-recipes.com/cassavarecipefilipino.html#ixzz2OUdbDbsQ
Cassava cake is another all-time favorite dessert in the Philippines. It is made from grated cassava which Filipinos call kamoteng kahoy or balanghoy. Desserts made from cassava are very popular because cassava is easily grown anywhere in the country.
This is another kakanin (Filipino native sweet delicacies) that is so perfect for special occasions and even for regular snack or dessert....
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