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 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.