Filipino cassava cake

Name: Cassava cake

Eaten in: Philippines

Category: Traditional

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.

Cassava cake

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Ingredients

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

Directions

1.	Preheat an oven to 350 degrees F (175 degrees C)
2.	Stir the cassava, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined;
3.	Add the vanilla; pour into a buttered 9"x13" baking dish.
4.	Bake for 45mn, then remove and brush melted butter on top for another 15-30 minutes until the edges are golden brown.
5.	Most recipes recommend serving this cake cool, but I found it delicious hot, so it's up to you.

Note

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:

http://filipino-desserts.blogspot.com/2012/09/cassava-cake-filipino-dessert.html

http://allrecipes.com/recipe/cassava-cake/

http://www.food.com/recipe/cassava-cake-28845