Name: Cassava cake
Eaten in: Philippines
I grew up eating cassava, mostly mixed with plantains to make “foutou,” a traditional dish from Ivory Coast, but also as a crunchy fried snack served with dried chopped coconut. So needless to say, I was burning with curiosity when I set out to make this cassava cake from the Philippines. I was not entirely faithful to the recipe and used shredded cassava instead of grated, which gave the cake a slightly chunkier texture. This cake is traditionally served cold but I did enjoy it warm as well, as the blend of coconut milk, condensed milk and cassava was smoothest then.
- 4 cups grated (or shredded) cassava
- 1 can sweetened condensed milk ((12 oz))
- 1 can evaporated milk ((12 oz))
- 1 can coconut milk ((14 oz))
- 2 eggs (beaten)
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
||Preheat an oven to 350 degrees F (175 degrees C) |
||Stir the cassava, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined; |
||Add the vanilla; pour into a buttered 9"x13" baking dish. |
||Bake for 45mn, then remove and brush melted butter on top for another 15-30 minutes until the edges are golden brown. |
||Most recipes recommend serving this cake cool, but I found it delicious hot, so it's up to you. |
Some recipes mentioned melted butter, grated coconut, even cheddar cheese. I chose to make a simple version with as few ingredients as possible that would give a cake-like consistency rather than a custard-like one.
Other recipes have steps for various toppings, from tapioca custards to coconut strips. I wanted to keep my cake simple, so I did not add any.
Recipe adapted from:
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