Cassava Cake, which is usually boiled, is another common meryenda in barios, along with saging na saba and kamote. You will just need some sugar as dip. This root crop is also known as kamoteng kahoy or balinghoy.
This cassava cake recipe here is one of the best classic kakanin or desserts in the Philippines. It is made of grated cassava. Have you tried this cassava cake before? This is similar to Vietnam’s banh khoai mi, a cake that is made from grated cassava, sugar, coconut milk, and a small amount of salt. However, our recipe uses condensed milk, not sugar. We will also use coconut milk and cream. Commonly, this kakanin is topped with grated cheese, which can perfectly complement the cassava cake.
During those days, cooking cassava cake is almost play time for the kids. Why? They can play around while grating cassava. Making cassava cake can be of two parts. The first part is grating. The second one is topping preparation. Nowadays, there are cleaned kamoteng kahoy available in the market. In barrios, they commonly dig it first and clean it prior to grating. Well, yeah. A bit laborious. But the finished kakanin will be so rewarding with its awesome taste.
Let us have facts about cassava. Do you know that it is poisonous? If it is eaten raw or prepared incorrectly, cyanide is released because one of its chemical constituents (called as linamarin) will be attacked by digestive enzymes. So please make sure to prepare your cassava well. If prepared well, then you can enjoy the goodness that it can offer. Cassava contains calories, proteins, fat, carbohydrates, iron, vitamin B and C and also starch. Although it can be dangerous, kamoteng kahoy can be a good start of small business. Just follow or cassava cake recipe here. Enjoy!
- 2 Lbs Grated Cassava
- 1 14 oz. Can Sweetened Condensed Milk (Reserve ⅓ cup for Topping)
- 1 12 oz. Can Evaporated Milk
- 1 14 oz. Can Coconut Milk (Reserve ⅓ cup for Topping)
- 1 13 oz. Can Coconut Cream (Reserve ⅓ cup for Topping)
- ⅔ Cup Sugar
- 3 Eggs plus 3 Egg Whites
- 1 Cup Grated Coconut
- 3 Egg Yokes
- ⅓ Cup Reserved Sweetened Condensed Milk
- ⅓ Cup Reserved Coconut Milk
- ⅓ Cup Reserved Coconut Cream
- Preheat oven to 350° f.
- In large mixing bowl combine cake ingredients.
- Mix well. Pour equally into two large greased rectangular pans.
- Bake until top is no longer liquid (approximately 40 minutes to 1 hour).
- Mix topping ingredients well and spread evenly on the two cakes.
- Bake an additional 20 to 30 minutes. Cool cakes completely.
- Slice each cake into 24 equal squares.