Cassava Cake - How To Make Cassava Cake

Saturday, October 3, 2009

Cassava cake is just one of the many Filipino desserts I really crave. I bought cassava cake the other day from ESMA Bakeshop. It's really yummy especially with those grated cheese on top. A small slice costs Php 10.00. The cassava cake is perfect for any occasion as dessert. Instead of buying from bakeshop, I thought of doing it myself at home, following the simple cassava cake recipe. Here's how to make cassava cake:



2 packs grated cassava (about 2 lbs total weight)
1 can coconut milk
½ can evaporated milk
2 pieces raw egg
¼ cup butter, melted
6 tbsp cheese, grated
½ cup condensed milk
14 tbsp sugar


1 can coconut milk
2 tbsp sugar
½ cup condensed milk
2 tbsp flour
2 tbsp cheese, grated
1 piece raw egg

Cooking procedure:
Preparing the batter:
  1. Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowl and mix thoroughly
  2. Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
  3. Grease the baking tray then pour-in the batter (ingredients that has just been mixed)
  4. Preheat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1 hour.
Preparing the Topping:
  1. Combine the sugar and flour and put-in the heated saucepan.
  2. Pour-in the condensed milk then mix thoroughly.
  3. Add the cheese while stirring constantly.
  4. Pour the coconut milk and stir constantly for 10 minutes
  5. Pour the topping over the Cassava Cake (baked batter) and spread evenly.
  6. Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white)
  7. Glaze the topping with the egg white (you may use a basting brush for this step)
  8. Broil the Cassava cake until color turns light brown.
  9. Garnish with grated cheese and serve. Share and enjoy!


ILovetoBake,  Monday, May 30, 2011 3:25:00 AM  

what kind of cheese did you use?

Bing Monday, May 30, 2011 9:39:00 AM  

When I cook recipes like this, I always used Eden cheese because it's perfectly creamy.

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