One of the tropical food that I miss eating is this Cassava cake. I remember it was expensive to buy this when I was in Philippines. Same here in the US, it is still expensive because the ingredients are in dollars. I didn’t regret buying it online though and it is at Phil-am store that I used to buy the tropical ingredients that I like to use. We also have an Asian store here but their products are very limited compared to Phil-am’s online.
Thanks to Mommy Rcel at progressiveparenting.info for this baking inspiration. I baked 2 batches of these during Christmas. These are the ingredients that I used to make this Cassava cake:
- 1 can of coconut milk
- 1 bottle of macapuno/coconut strings
- 1 can of condensed milk
- 2 eggs
- 2 small packets of grated Cassava
- a pinch of salt
- 2 teaspoons of Vanilla
- shredded cheddar cheese for toppings
Mix all ingredients except the grated cheese. Set the temperature on your oven to 350 degrees F. Bake for 1 hour and 15 minutes or until top appears brown. Let cool on a rack and apply shredded cheese for toppings. Serve hot or cold but I prefer hot with hot chocolate. Smiles.
These are the ingredients I used on making the Cassava cake. The coconut milk should be in here but I forgot to include it (you should include it in your ingredients).
Blending all ingredients together.
And voilah, the baked cassava cake!
I thought it would be sticky but nope, it has nice and soft clean cut.
Just being me, applying some drama. I love this recipe!
Cassava cake, everyone?