Savor one of the most celebrated delicacies or kakanin that is truly Filipino in this recipe, cassava cake.
Made from grated cassava, this cake is enriched with the flavors coming from mixed coconut milk, eggs, and butter. It can easily go with creamy milk toppings if you want.
Cassava is commonly found in a rural household in the Philippines. Planted along with kamote (sweet potatoes) or ube, this cassava (kamoteng kahoy or balinghoy in Tagalog) is among the staple meriendas and root cropsamong Filipinos. They usually fry it, similar to banana chips, or just boil it and dip it in sugar. Cassava starch is also used to make tapioca.
The texture of a cassava cake may vary according to the amount of liquid that is cooked with it. Less water and more grated cassava will result in a firmer and more chewy cake. Meanwhile, a soft and spongy type (which I prefer) should have a watery mix.
So, ready to dig in to a different type of cake other than those spongy chiffon layered ones? Try these mini cassava cakes. Oops, don’t know when it is ready and cooked? Insert a toothpick into it. When it comes out clean, then it must be ready.
- 1 pack grated cassava
- 2 eggs
- ½ cup condensed milk
- ⅓ cup evaporated milk
- ⅓ cup coconut milk
- jackfruit, cut in tiny pieces
- butter spray
- Preheat oven to 350F.
- Beat eggs.
- Add the grated cassava.
- Add the condensed milk, evaporated milk and coconut milk. Mix well.
- Then add the jackfruit.
- Spray the mini muffin pan with butter spray.
- Bake the mini cassava for 18-20 minutes. Insert a toothpick to make sure the cassava is cooked through.
- Serve hot or cold with tea or coffee.