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**Filipino Style Cassava Cake**

Bintu- Janie- Tina- ManjiriK- Emma-Nayna Kanabar- Zainab-Heather Haigh- Nicky- Spicy Pear- London Kiwi- Vanesther - Bangers & Mash- Dannii @ Hungry Healthy Happy- Kate | Veggie Desserts - https://recipesfromapantry.com/filipino-cassava-cake/

CASSAVA CAKE TOOLS: KITCHEN TOOLS, UTENSILS & APPLIANCES  NEEDED

Here are some of the items you will need to make this Cassava Cake.

Get together a mixing bowl and whisk before you start.

Some measuring jugs or cups  or measuring teaspoons  will be handy too.

Grab hold of a baking dish and a Saucepan.

HOW TO MAKE CASSAVA CAKE

Making Cassava Cake is pretty easy. The main thing is getting hold of all the ingredients. You can get grated frozen cassava from ethnic stores. And from then it is a simple process. The first thing is to make the Cassava Cake batter, followed by the luscious and decadent custard topping.

MAKING CASSAVA CAKE BATTER

Step 1. This is as simple as thoroughly combining the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs and coconut milk in a mixing bowl using a whisk. Sooooooo many good flavours in here.

Ingredients for Cassava Cake - grated cassava, egg, condensed milk, evaporated milk, cheese, coconut milk, sugar

Step 2. This Cassava Cake batter than goes into a greased baking dish and is baked for 1 hr in a hot oven.

Cassava Cake Batter

Step 3. Once done it needs to be set aside to cool down.

MAKING CASSAVA CAKE TOPPING

Coconut Caramel Cassava Cake topping

The coconut caramel custard topping is also easy to make and very lush.

Step 1. Prepare the topping by combining the sugar, flour and condensed milk in a saucepan and mix thoroughly.

Step 2. Add the cheese while stirring constantly.

Cheese added to cassava cake topping

Step 3. Pour the coconut milk and stir constantly for 8-10 mins.

Step 4. Pour the topping over the cassava cake (baked batter) and spread evenly.

cassava cake in a bowl with coconut caramel topping

Step 5. Grill / Broil the Cassava cake until colour turns light brown.

Then you are good to dig right in. Seriously, I could face plant myself in cassava cake every single day.

The cheese topping is optional as the cake itself tastes good on its own. For a more authentic taste, then please use cheddar cheese. Because of the unique texture of cassava cake and its fab cheese topping, you might want to try serving it with a dry sweet wine.

Guys, this really is an Easy Cassava Cake Recipe which will serve as a fab and oh so different in a good way dessert. It is soooooo worth trying.

WHAT DOES CASSAVA CAKE TASTE LIKE?

It is rich, creamy, moist, coconuty with a little texture from the grated cassava.

HOW LONG CAN CASSAVA CAKE LAST?

Great question. You can keep it in the fridge for 3-4 days with no problems.

CASSAVA CAKE TOPPINGS

I have left the Cassava Cake Topping pretty simple for this with a coconut caramel topping. You can add cheddar cheese or egg yolks for colour or some grated nutmeg. Just go with what you like.

The Pan Fried Cassava Cake

Marvin - https://foodrecap.net/recipe/cassava-pan-fried-cake/

The Pan Fried Cassava Cake

It was my mom’s favorite recipe when we were still kids. It is the budget and quick version of regular cassava cake, the pan fried cassava cake.  It is a great alternative if llaneras and steamer are not available, the cook is short on budget and the people around are bored of nilagang kamoteng kahoy.

pan fried cassava cake The ingredients are grated cassava, a little sugar and oil. Wash cassava. Remove the peels, see “How to Make Cassava Chips” for peeling instructions. Grate. Mix sugar. Get a half cup then fry on little oil. Turn both sides until both surfaces are crispy golden brown. Repeat until all mixture is consumed. A non-stick Teflon pan is recommended to prevent sticking.

It may result to different texture and appearances.

1) Crispy golden brown outside but oily soft inside. The case if too much oil was added to pan and the lump of cassava mixture was placed when the oil temperature was not hot enough or the fire was too low to compensate the sudden temperature drop.

2) Burnt. The fire was too high or the attendant leaved it in pan for too long. Perhaps watching his favorite television drama or anime. Please pay attention next time!

3) Raw center. A result of too thick cake. Cooking it longer might result to burnt surface. Thicker lumps should be cooked slowly over low fire but might result to next…

4) Tough. Cooking over a very low fire for prolonged time. It allows excessive moisture evaporation resulting to toughness.

5) Any crazy combinations of above items.

I have never tried cooking one yet so no exact parameters were provided.

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