Cassava Cake
ORDER your Filipino food ingredients online today – UK only.
Cassava cake
Cassava cake is made from grated cassava, sugar, coconut milk.
- 2 packs grated cassava
- 2 cups coconut milk
- 1/2 can evaporated milk
- 3 pieces egg
- 1/4 cup butter (melted)
- 6 tbsp cheddar cheese (grated)
- 1/2 cup condensed milk
- 14 tbsp granulated sugar
Topping ingredients:
- 2 tbsp flour
- 2 tbsp sugar
- 1/2 cup condensed milk
- 2 tbsp cheddar cheese (grated)
- 2 cups coconut milk
- Make the batter by combining the grated cassava, butter, ½ cup condensed milk, ½ cup evaporated milk, 6 tablespoons cheddar cheese, 14 tablespoons sugar, and 2 eggs in a mixing bowl and mix thoroughly.
- Add the 2 cups coconut milk in the mixing bowl where the mixed ingredients are. Mix again
- Grease the baking tray then pour-in the batter (these are the ingredients that you just mixed together)
- Pre-heat oven for 350F for 10 mins then put-in the baking tray with batter & bake for 1 hour. Remove from the oven and set aside.
- Meanwhile prepare the topping by combining 2 tablespoons sugar and flour in the heated saucepan.
- Pour-in ½ cup condensed milk then mix thoroughly and add 2 tablespoons cheddar cheese while stirring constantly.
- Pour 2 cups of coconut milk and stir constantly for 10 minutes
- Pour the topping over the Cassava Cake (baked batter) and spread evenly.
- Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white only)
- Glaze the topping with the egg white using a basting brush. Simply dip the brush to the egg white and brush it on the cassava cake.
- Set your oven to broil mode. Broil the Cassava cake until colour turns light brown.
- Garnish with extra grated cheese on top.
Get your Filipino ingredients from our online store: #EthnicMixxProducts delivered to your door – next day delivery on all items – see FAQ for more information on delivery times.
Need any help? Get in touch through our Live chat or Contact us page.
on Facebook
See more how to cook Cassava cake content from around the web:
Credits: PRINCESS MAE’S WORLD
