My friend from the USA sent me this recipe on how she makes cassava cake. When I saw that she used frozen cassava, I was surprised. It’s been awhile since I’ve gone to a Filipino grocery in the states. I am sure a lot of Filipinos can still come up with our native delicacies as long as the Filipino stores carry these ingredients. So here is her recipe:
2 packs frozen cassava
2 packs frozen buko
2 eggs
2 cups sugar 2 cans (16 0z) coconut milk
1 tablespoon vanilla
1/4 cup melted butter
Procedure:
1. Mix them together and bake it in a gressed pan/pyrex for 1 hour at 350 degrees.
2. Remove the pyrex after an hour so you can put the topping.(see below)
Topping:
1 can condensed milk
1 bottle of string macapuno.
Mix together and put ontop of cassava, then bake again until topping is brown. Maybe 30 or 45 mins.
lorna said
December 18 2007 @ 6:42 am
your recipe is a midway between theconsistency of pitsi pitsi and a cassava cake dessert. Sure it will taste good but I think it is too sweet if you use ready made macapuno an condensed milk. I recommend using condensed milk and cream of coconut milk or wash some of the sugar from the bottled macapuno and drai well then resume your recipe. I happen to love cassava cakes and bake them the pampango way. thanks.
tin tin said
June 3 2008 @ 8:06 am
hi I always visit your site everyday so adicting talaga just looking for differnt recipes and looking for ideas on what to cook I’m newly wed and also new in USA and learning how to cook you really help me a lot in my cooking. last week i baked cassava cake it turn out to be good minus macapuno i just subtituted it w/ young buko which i purchansed in a filipino store here in NJ kasi i find it very sweet if i will use macapuno and condensed milk anyway i really love it