cassava cake recipe _ panlasang pinoy

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Cassava Cake Recipe

08/16/2009 By Vanjo Merano

Cassava Cake is a classic Filipino dessert made from grated

cassava or manioc, a woody shrub where the starch that is used to

make tapiocaare derived.Being a popular dessert, different recipe

versions are available for Cassava Cake. This recipe is my personal

favorite. Our good friend, Sharon, was kind enough to share this

with us. I also got her permission to share it with you guys. I hope

that you’ll like it.

Let me also add that the procedure is very simple. You don’t need

to be a chef or have any Culinary Arts related experience to be able

to successfully make this delicious dessert. As for the cost, this

should come in real cheap – especially if you grow cassava in your

garden. If you are like our other business minded readers, this can

even be an income opportunity. We love to see our you benefit using

our recipes, that is why we are always encouraging everyone to start your own small business using them.

Try this delicious Filipino dessert: Cassava Cake.

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Cassava Cake Recipe

Ingredients

Batter:

2 packs grated cassava (about 2 lbs total weight)

1 can coconut milk

½ can evaporated milk2 pieces raw egg

¼ cup butter, melted

6 tbsp cheese, grated

½ cup condensed milk14 tbsp sugar

Topping:

1 can coconut milk2 tbsp sugar

½ cup condensed milk

2 tbsp flour

2 tbsp cheese, grated1 piece raw egg

Watch the cooking video:



Cooking Procedure

1. Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowland mix thoroughly

2. Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again.

3. Grease the baking tray then pour-in the batter (ingredients that has just been mixed)

4. Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1hour.Remove from the oven and set aside.

5. Meanwhile prepare the batter by combining the sugar and flour and put-in the heated saucepan.

6. Pour-in the condensed milk then mix thouroughly.

7. Add the cheese while stirring constantly.8. Pour the coconut milk and stir constantly for 10 minutes

9. Pour the topping over the Cassava Cake (baked batter) and spread evenly.

10. Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white)

11. Glaze the topping with the egg white (you may use a basting brush for this step)12. Broil the Cassava cake until color turns light brown.

13. Garnish with grated cheese and serve. Share and enjoy!

Number of servings (yield): 8

My rating 5 stars: ★★★★★ 1 review(s)

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Comments

1. Ivy Amante says:

10/07/2011 at 4:34 am

Hi kuya, i have a real kamoteng kahoy, pano ko gamitin un, grate lng po ba and ilang cups? Thank u and more

power.

2. riza says:10/09/2011 at 5:48 am

how far can I go in dehydrating the grated fresh cassava, does it need to be supper dry by using cheese clothe to

squeeze or can I leave some of water by squeezing it by hand?

3. grace says:

10/24/2011 at 12:32 pm

hello po kuya,

asko ko lang po kung anong cheese ung gamit nyo po.. salamat po.. ^_^

4. Madel says:

10/28/2011 at 11:23 pm

hello po, wala po ako makitang grated cassava dito sa ME, pwede po bang as an alternative, Tapioca fluor

nalang po? as I read Cassava Fluor and Tapioca Fluor are the same…pa teach namn po Thanks!!!

5. filipino redneck says:

12/22/2011 at 5:42 am

can i use coconut cream instead of coconut milk?

6. bugsbunny says:

12/23/2011 at 8:27 pm

sir what do u mean by broil? ung oven po kc nmin old n kya wala pong set up for broiling.. at tska po ask ko lng

po kng ok lng po b n ilagay ung topping habang mainit ung cake? d po b un lulubog? slaamt po!!! merry xmas!!!

7. khitz says:

12/27/2011 at 5:59 am

whats the difference when i use fresh cassava from the one that you used?

8. luchie mccann says:

12/31/2011 at 6:27 pm

kuya san napunta un an other 1/2 can ng evap milk , which di ko nakita nilagay for toppings ?

9. luchie mccann says:

12/31/2011 at 6:29 pm

hi kuya san nilagay un an other 1/2 cup evap milk???



10. ruby says:

01/05/2012 at 11:18 pm

wow….thanks panlasang pinoy for all the food tips…natututo talaga ako sa pag ta try to make lalo na ang

cassava cake my favorite….more power to all..

11. dearie says:

01/30/2012 at 6:21 pm

maraming salamat. dami kong natutunan dito sa panlasang pinoy. lalo walang magawa dito sa australia…

12. michelle says:

02/04/2012 at 5:04 am

first time ive tried your recipe.. turns out so great! my husband loves it.. thank you and more power!

13. sha says:

02/04/2012 at 8:14 pm

can i use cassava flour instead?

14. Girlie says:

02/08/2012 at 8:07 pm

Im drooling .. I’ll make this for Valentines..

15. Panlasang Pinoy says:

08/17/2009 at 3:04 pm

Salamat uli Sharon!


08/17/2009 at 3:05 pm

Thanks for taking some time to comment Joelen. I really appreciate your responses.


08/17/2009 at 3:09 pm

Maraming salamat Mario. Ito ay para sa lahat ng pinoy na nagnananais matutong magluto. Nais ko rin ipakilala

ang ating mga lutuin sa buong mundo.


08/17/2009 at 3:10 pm

Grated Sharp Cheddar ang gamit ko dito Sharmayne.


08/22/2009 at 6:45 pm

Melodie, fresh cassava is preffered for this recipe. You need to squeeze the grated fresh cassava to remove the

liquid in it. You may use some cloth to do this.




08/22/2009 at 6:46 pm

thanks jehza


08/22/2009 at 6:46 pm

Welcome Dors.


08/22/2009 at 6:46 pm

My pleasure fhe


08/22/2009 at 6:47 pm

Marriane, its nice to know that. How was it?


08/22/2009 at 6:47 pm

Thank you beth. Sana wag kayong magsawang bumisita.


08/22/2009 at 6:47 pm

You are welcome Ann


08/22/2009 at 6:48 pm

Mhay, yes po. Mas, maganda kapag fresh cassava ang gamit. Mas matipid din yun


08/22/2009 at 6:49 pm

Not sure jhe but we have a lot of friends that are from korea. Guys, can you please help jhe?

Shayne, may idea ka ba kung saan nakakabili ng grated cassava dyan sa korea?

28. Panlasang Pinoy says:08/22/2009 at 6:50 pm

Thanks gail, appreciate it


08/22/2009 at 6:50 pm

coming soon charneli…paki abangan po




08/22/2009 at 6:51 pm

Thanks richelle.


08/22/2009 at 6:51 pm

Nakaka inspire kasi kayong mga bumibisita at nagpopost ng feedback. Sana wag din kayo magsawa

32. Joy says:

04/28/2011 at 11:24 pm

Hello sir..Bago ko lang nadiscover ko ung site mo and it really helps me a lot.Marami akong natutunan na mga

recipes kasi di ako marunong magluto dati hehehe. And now mga desert naman pinag-aaralan ko.Kailangan pa

bang hugasan sa tubig yong fresh grated cassava at tsaka pigain?Thanks a lot.

33. juniel says:

08/27/2011 at 9:50 pm

mga sir first time ko po dd2..sarap tignan sana makagawa ako ng ganyan…i love it……

« Older Comments

Trackbacks

1. Filipno Recipe Websites & Blogs « .:thirty something mom:. says:

12/13/2009 at 12:44 am

[...] about his site is that each recipe he posts he has a video to accompany it. I’ve made the casava cake and

sisig. Both attempts were successful. This is a site worth bookmarking. The Pinoy Cook - [...]

2. Family Time Restaurant — Shoreline, WA | A Food Journey To Go says:

01/09/2011 at 3:17 am

[...] cassava cake–like our Family Time offering–that flavoring is often coconut milk. Panlasang Pinoy offers a

recipe for it here that–from the looks of it–would give you the same sort of yummy cassava cake we enjoyed [...]

3. Grated cheese cassava cake | chef madness says:

02/09/2011 at 6:21 pm

[...] Anyhow, this is the recipe I got from pansalasang pinoy. [...]

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