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September 20, 2024
Cassava cake is a delicious traditional Filipino dessert that is made from grated cassava, coconut milk, and sugar. It has a soft and chewy texture, with a slightly sweet and nutty flavor. This delicacy is often enjoyed as a snack or dessert, and it is perfect for special occasions or gatherings with family and friends.
In this article, we will guide you through the process of making a scrumptious cassava cake from scratch. We will provide you with a step-by-step recipe, along with useful tips and tricks to ensure that your cassava cake turns out perfectly.
Before we begin, it’s important to note that cassava is a starchy root vegetable that needs to be properly prepared before it can be consumed. Raw cassava contains cyanide, which can be toxic if not cooked or processed correctly. Therefore, it is crucial to thoroughly peel and grate the cassava, and then squeeze out any excess liquid to remove the cyanide.
Once you have prepared the cassava, you can start making the cake batter. The grated cassava is mixed with coconut milk, condensed milk, eggs, butter, and sugar to create a rich and creamy mixture. The batter is then poured into a greased baking dish and baked until golden brown and set. The final touch is a sprinkle of grated cheese on top, which adds a savory flavor to balance the sweetness of the cake.
Ingredients for Cassava Cake
To make delicious cassava cake, you will need the following ingredients:
Main Ingredients:
- 2 pounds cassava – peeled and grated
- 1 can coconut milk – approximately 13.5 ounces
- 1 can condensed milk – approximately 14 ounces
- 1 can evaporated milk – approximately 12 ounces
- 1 cup granulated sugar
- 3 eggs
- 1/2 cup butter – melted
Toppings:
- 1 can coconut milk – approximately 13.5 ounces
- 1/2 cup condensed milk
- Grated cheese
These ingredients are easily available in most grocery stores. Make sure to follow the measurements accurately for the best results.
Preparing the Cassava
Before you can start making cassava cake, you need to properly prepare the cassava roots. Follow these steps to ensure that the cassava is ready for use:
1. Peel the cassava: Use a vegetable peeler or a knife to remove the outer skin of the cassava roots. Make sure to remove all the brown skin and any spots or blemishes.
2. Grate the cassava: Once peeled, grate the cassava using a fine grater. This will create a fine texture for the cake.
3. Squeeze out the liquid: Place the grated cassava in a clean cheesecloth or kitchen towel and squeeze out as much liquid as possible. This will help remove any excess moisture from the cassava.
4. Optional: Ferment the cassava: Some recipes call for fermenting the cassava overnight to develop a more complex flavor. If desired, place the grated cassava in a covered container and let it sit at room temperature for 12-24 hours.
5. Measure the grated cassava: Once prepared, measure the grated cassava according to your cassava cake recipe. It’s important to use the correct amount to achieve the desired texture and consistency of the cake.
By following these steps, you’ll have properly prepared cassava that’s ready to be used in your delicious cassava cake recipe.
Making the Coconut Custard Topping
The coconut custard topping is an essential part of the cassava cake and adds a creamy, sweet texture to the dessert. Here’s how to make it:
Ingredients:
– 1 can of coconut milk
– 3/4 cup condensed milk
– 3 egg yolks
– 1 teaspoon vanilla extract
– 1/4 cup grated cheese (optional)
Instructions:
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In a saucepan, combine the coconut milk and condensed milk. Stir well to mix the two ingredients together.
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Place the saucepan on the stove over medium heat. Cook the mixture, stirring continuously, until it thickens slightly. This should take about 10 minutes.
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In a separate bowl, beat the egg yolks. Gradually add the cooked milk mixture to the beaten egg yolks, stirring constantly.
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Return the mixture to the saucepan and cook over low heat for another 5 minutes, stirring continuously. This will thicken the custard further.
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Remove the saucepan from heat and stir in the vanilla extract. Mix well.
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If desired, sprinkle grated cheese on top of the cassava cake before pouring the coconut custard on it.
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Pour the coconut custard evenly over the cassava cake batter. Make sure to spread it out so every slice of cake will have a generous amount of custard topping.
Note: Some people prefer to bake the cassava cake first without the custard topping and then pour the custard over it during the last few minutes of baking. This creates a slightly different texture and appearance, but both methods are delicious.
Mixing the Batter
Once you have your cassava grated and your other ingredients prepared, it’s time to mix the batter for your cassava cake.
In a large bowl, combine the grated cassava, coconut milk, condensed milk, evaporated milk, sugar, melted butter, and egg yolks. Mix well until all the ingredients are thoroughly combined.
You can use a whisk or a wooden spoon to mix the batter. Make sure to scrape the bottom and sides of the bowl to incorporate all the ingredients.
If you want to add flavors like vanilla or pandan extract, now is the time to do so. Add a small amount to the batter and mix until well incorporated.
In a separate bowl, beat the egg whites using an electric mixer until stiff peaks form. This will help give your cassava cake a light and fluffy texture.
Gently fold the beaten egg whites into the cassava mixture using a spatula. Be careful not to overmix, as this can cause the cake to deflate.
Once the batter is well mixed, pour it into a greased baking dish or lined with banana leaves. Spread the batter evenly using a spatula.
Sprinkle the grated cheese on top of the batter. This will add a delicious cheesy flavor to your cassava cake.
Now, your cassava cake batter is ready to be baked. Follow the baking instructions to ensure that your cake is cooked perfectly.
| Ingredients | Quantity |
|---|---|
| Grated cassava | 2 cups |
| Coconut milk | 1 cup |
| Condensed milk | 1/2 cup |
| Evaporated milk | 1/2 cup |
| Sugar | 1 cup |
| Melted butter | 1/2 cup |
| Egg yolks | 4 |
| Egg whites | 4 |
| Vanilla or pandan extract (optional) | A small amount |
| Grated cheese | 1/2 cup |
Baking the Cassava Cake
After preparing the cassava cake mixture, it’s time to bake it to perfection. Here are the steps:
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This will ensure that the cassava cake bakes evenly and cooks all the way through.
Step 2: Prepare the Baking Dish
Grease a 9×13-inch baking dish with butter or cooking spray to prevent the cassava cake from sticking to the pan.
Step 3: Pour the Mixture
Pour the cassava cake mixture into the greased baking dish. Spread it evenly using a spatula or the back of a spoon.
Step 4: Bake in the Oven
Place the baking dish in the preheated oven and bake for about 40-45 minutes, or until the top of the cassava cake is golden brown and a toothpick inserted into the center comes out clean.
Step 5: Cool and Serve
Once baked, remove the cassava cake from the oven and let it cool in the baking dish for at least 10 minutes. This will allow the cake to set and firm up.
You can then cut the cassava cake into squares or desired shapes and serve. It can be enjoyed warm or at room temperature.
Baking the cassava cake is the final step in creating this delicious Filipino dessert. Follow these steps, and you’ll have a perfectly baked cassava cake that will surely be a hit with family and friends!
Serving and Enjoying
Once the cassava cake is fully cooked and has cooled down, it is ready to be served and enjoyed. Here are some tips on how to serve and enjoy this delicious Filipino dessert:
| 1. Cut into squares: | Using a sharp knife, cut the cassava cake into squares or rectangles. This allows for easy portioning and serving. |
| 2. Serve at room temperature: | Cassava cake is best served at room temperature. Allow it to cool completely before serving to ensure the flavors have melded together. |
| 3. Garnish with grated cheese: | In the Philippines, cassava cake is often garnished with grated cheese on top. The saltiness of the cheese complements the sweetness of the cake. |
| 4. Add cream or condensed milk: | If desired, drizzle some cream or condensed milk over the cassava cake. This adds an extra layer of richness to the dessert. |
| 5. Serve with hot tea or coffee: | Cassava cake pairs well with a hot cup of tea or coffee. The warm beverage helps balance out the sweetness of the dessert. |
Now that you know how to serve and enjoy cassava cake, it’s time to indulge in this delightful Filipino treat. Whether you’re enjoying it on your own or sharing it with friends and family, this dessert is sure to be a hit!
Q&A
What is cassava cake?
Cassava cake is a traditional Filipino dessert made from cassava, a starchy root vegetable.
What are the ingredients needed to cook cassava cake?
The ingredients needed to cook cassava cake are grated cassava, coconut milk, condensed milk, eggs, butter, sugar, and grated cheese.
How do you make cassava cake?
To make cassava cake, start by combining grated cassava, coconut milk, condensed milk, eggs, butter, and sugar in a mixing bowl. Mix everything well until all the ingredients are fully incorporated. Then, pour the mixture into a greased baking dish and bake it in a preheated oven at 350°F (175°C) for about an hour or until the top is golden brown and set. Once done, sprinkle grated cheese on top and return it to the oven for a few minutes until the cheese is melted. Let it cool before serving.
Can I use frozen grated cassava to make cassava cake?
Yes, you can use frozen grated cassava to make cassava cake. Just make sure to thaw it completely before using and drain any excess liquid.
Is cassava cake gluten-free?
Yes, cassava cake is gluten-free as it is made from cassava, which does not contain gluten.
What ingredients do I need to cook cassava cake?
To cook cassava cake, you will need the following ingredients: grated cassava, coconut milk, condensed milk, eggs, butter, sugar, grated cheese, and vanilla extract.
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