Cassava Cake Recipe
This cassava cake recipe is very easy, delicious and filling. If you’re looking for a dessert or snack to serve on an upcoming party or get-together, you can try making this cassava cake. Cassava is also known as “yuca”.
If you buy packaged grated cassava that is frozen, be sure to defrost them first. There are two ways you can defrost the frozen cassava: one, if you don’t have to use it right away, leave it in the refrigerator for a few days; two, if you need to use the packages the same day, fill up a large bucket or bowl with 3/4 cold water and drown the cassava packages. Then, put a glass upside down for weight so they don’t surface.
If you don’t find a pre-packaged grated cassava in your local Asian store, try supermarkets that carry international goods. I got mine at Woodmans here in the midwest. If you still can’t find it, you can find yuca roots in Walmart and other large supermarkets in the United States. Peel and grate them. Two pounds of grated cassava is equivalent to four cups. And, don’t forget to squeeze out the juice with a cheesecloth or put the grated yuca in a sifter and push down to squeeze out the juice.
Please be aware that Yuca is different from Yucca. Yucca is a perennial shrub used as an ornamental plant while yuca or cassava is a root crop which is edible.
If you don’t like it sweet, you can leave out the custard topping. Just add the shredded cheddar cheese and bake for 10 minutes.
Delicious Filipino Style Cassava Cake Recipe
- 4 cups (2 lb) grated cassava, juice squeezed out
- 1 can (14 oz) coconut milk
- 1 cup evaporated milk
- 1 can (14 oz) condensed milk, use only 3/4 cup. set aside the rest for topping
- 3/4 cup sugar
- 1/2 tsp salt
- 2 eggs, beaten
- 2 tbsp unsalted butter
- shredded cheddar cheese
Preheat oven to 350°F/177°C. Then, grease a large baking dish with butter or cooking oil spray.
In a large mixing bowl, combine grated cassava, condensed milk, evaporated milk, coconut milk, eggs, sugar, and salt. Mix until well-blended.
Pour into a baking dish and bake for an hour.
Topping: Before the timer goes off, melt butter in a pan over medium heat. Pour in the remaining condensed milk. Keep stirring to keep it from burning and until the consistency is slightly thick. Remove from heat.
Cover the top with custard. Then, sprinkle some shredded cheddar cheese.
Put the cake back in the oven and bake for another 10 minutes.
Take out from the oven and serve warm. Refrigerate the leftover. Good until 2-3 days.
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