Cassava Cake Recipe for US-based Filipinos

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


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)

1 can condensed milk
1 bottle of string macapuno.

Mix together and put on top of cassava, then bake again until topping is brown. Maybe 30 or 45 mins.


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