Cassava Cake from grated cassava, coconut milk, and condensed milk with a custard layer




Cassava cake is made from grated cassava mixed with gata (coconut milk), condensed milk, and egg whites. Some recipes also add butter (or margarine), vanilla, evaporated milk, and additional sugar. These are poured into a flat-bottomed pan lined with banana leaves or greased. It is baked until it has an even firm consistency and is a light brown color. The texture of the cake can be adjusted by varying the amount of grated cassava used. Cakes with less cassava content tend to be softer and moister, while cakes with more cassava content is firmer and chewy. Cassava cake with a thick milk-based custard topping. The topping is cooked separately. It is traditionally coconut-based custard, made with the egg yolks mixed with condensed milk, sugar, and kakang gata (coconut cream). It is poured on top of the cake. The amount varies, with some versions having a very thin custard layer, while in other versions, the custard layer is as thick as the cake. Some modern versions also use milk-based custard toppings when coconut cream isn’t available, or don’t bake in a top layer at all.



Additional toppings may be added before the second baking, like cheddar cheese, macapuno strings, or grated coconut, among others. It is baked for an additional few minutes until the top layer solidifies. It is further garnished with additional toppings like more grated cheese or latik. They are allowed to cool and served sliced into squares. Cassava (known as kamoteng kahoy in Tagalog and balanghoy in Visayan) is poisonous when eaten raw due to its cyanogenic glucoside content. Most cassava variants in the Philippines are of the sweet variety, which has lower cyanogenic glucoside content. But care should still be taken that the cassava is properly prepared before cooking.



Here are the instructions on how to cook Cassava Cake. 1st step. Make the batter by combining the grated cassava, butter, 1/2 cup condensed milk, 1/2 cup evaporated milk, 6 tablespoons cheddar cheese, 14 tablespoons sugar, and 2 eggs in a mixing bowl and mix thoroughly. 2nd step. Add the 2 cups coconut milk in the mixing bowl where the mixed ingredients are. Mix again. 3rd step. Grease the baking tray then pour-in the batter (these are the ingredients that you just mixed together). 4th step. Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1 hour.Remove from the oven and set aside. 5th step. Meanwhile prepare the topping by combining 2 tablespoons sugar and flour in the heated saucepan. 6th step. Pour-in 1/2 cup condensed milk then mix thoroughly. 7th step. Add 2 tablespoons cheddar cheese while stirring constantly. 8th step. Pour 2 cups of coconut milk and stir constantly for 10 minutes. 9th step. Pour the topping over the Cassava Cake (baked batter) and spread evenly. 10th step. Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white only). 11th step. Glaze the topping with the egg white using a basting brush. Simply dip the brush to the egg white and brush it on the cassava cake. 12th step. Set your oven to broil mode. Broil the Cassava cake until color turns light brown. 13th and last step. Garnish with extra grated cheese on top. Serve. Share and enjoy!

CassavaCake, #ophirph




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