Did you know that Filipinos are crazy about desserts? Well, I’m sure you do! A day seems to be incomplete for us if we’re not able to at least have a taste of a certain dessert. That’s why there are a lot of dessert recipes out there in our Filipino cuisine. The best part? These are no ordinary desserts because we usually make use of our agricultural products to make them! Whether it’s rice, corn, coconut, or even sweet potato, we can always make something irresistibly sweet and delicious out of them!
Well, if you’re craving some classic Filipino dessert right now then consider yourself lucky! Because Panlasang Pinoy will teach us how to make their very own Cassava Flan Recipe! This one’s perfect for almost any type of occasion be it a birthday party, reunion, or a simple dinner. A Cassava Flan on the table can always make everything extra special. Oh, and it can also be a nice idea for small business owners! After all, the ingredients and preparation time to make this Cassava Flan Recipe won’t take up much of your budget and time. So why not give it a try, right?
So, shall we begin? Let’s go!
Cassava Flan Recipe
Oh, I’m sure that this recipe will be a piece of cake for you. All of the cooking procedures are very easy to follow and beginner-friendly so don’t be afraid to just relax and enjoy the process, okay? Moreover, the ingredients we need can all be bought from the nearest grocery store and local markets. Some may actually be readily available from your kitchen pantry. I’m sure you won’t have any problems gathering them!
Alright! Before we start, let me just go over the list of ingredients we’ll need for this recipe. We need some eggs, condensed milk, evaporated milk, melted butter, vanilla, sugar, cheese, and of course, cassava or kamoteng kahoy. Remember, vanilla is a very important ingredient for this recipe because it brings a unique balance to the flavor and texture of our Cassava Flan, so make sure not to forget it!
Now that we’re all set, let’s start making some delicious Cassava Flan! The first thing that we have to do is of course thoroughly rinse and wash the cassava roots before peeling off the skin. Once we’re done with that, simply grate the cassava before squeezing all of them tightly to get rid of the excess cassava juice. Next, we just have to mix the grated cassava with sugar, condensed milk, evaporated milk, egg, butter, vanilla, and salt. Mix all of the ingredients well and just like that, we already made our Cassava Flan mixture!
To prepare the molders or llaneras, simply pour some sugar and then heat them until the sugar becomes caramelized and turns golden brown. Once that happens, turn off the heat and let the molder cool down for a while. Next, we can now pour the Cassava Flan mixture into the molder! Repeat this step until all of the mixtures are used. After that, cover the llaneras with foil and arrange them properly in the steamer. We can now proceed to steam our Cassava Flan for about 40 to 50 minutes until the cake is firm and cooked.
And voila! Just like that, we’ve successfully made our own version of Cassava Flan at home. Just grate some cheese on top of the cake before serving and you’re good to go!
That was easy! I bet you’ll easily master this recipe in a short period of time, right? And once you’ve mastered it, why not consider starting a small business by selling some of your specialty cassava cakes? I’m sure your family and friends will love your newfound dessert recipe. Good luck!
- 2 kilos of Cassava Root (kamoteng kahoy)
- 1 can condensed milk
- 1 small can evaporated milk
- 3 pcs. Eggs
- ¼ cup of Melted Butter
- 1 tbsp vanilla
- 1 cup Sugar
- Cheese for toppings
- Grate and squeeze tightly the grated cassava to remove the cassava juice.
- Mix the grated cassava with ½ cup sugar, condensed milk, evaporated milk, egg, butter, vanilla and salt. Mix well
- Heat 1 tbsp sugar until it caramelizes and turns into golden brown. Remove from heat and allow to cool.
- Pour the cassava mixture into the prepared llanera mold.
- Arrange into steamer and steam for 40-50 minutes or until almost firm.
- Serve with grated cheese on top.
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