This Cassava recipe Filipino style is one of the most popular and enjoyed delicacies or Kakanin.
It is made from grated cassava (Kamoteng Kahoy) mixed with coconut milk, eggs, butter and topped with a creamy milk mixture.
The texture of the cake varies with the amount of liquid that is cooked with it.
If the mix is more concentrated and with a lot of the grated cassava, the cooked cake is firmer, more chewy and quite filling.
If the mix is watery and with not a lot of cassava, the texture is soft and spongy.
The cooking time is much longer, though.
This recipe is the latter, well, my family prefers a softer consistency, not to mention the cake stays soft even after refrigeration.
Cassava, or Tapioca is also known around here as Yuca -- usually cooked as fried chips, just like the banana or potato.
They're mixed with other root vegetables such as sweet potatoes, taro, and parsnips, lightly salted and served with a creamy dip.
YOUR CASSAVA RECIPE FILIPINO STYLE SHOPPING LIST:
IN THE PANTRY:
PREPARATION TIME : 15 minutes
COOKING TIME : 60 minutes
Pre-heat oven at 400 °F
1 Mix together all the cassava ingredients except the topping.
2 Portion the mix into 2 separate baking pans (or one rectangular pan) and pop them in the oven. Bake for 35 - 40 mins or until the top is firm and set.
3 Mix together the topping and simmer for a minute. Set aside.
4 Pour the topping onto the cake and bake for another 15 minutes or until golden brown. Test for doneness - please see Cook's Tip below.
5 Let the Cassava Cake cool down for 30 minutes or longer before slicing and serving.