2 Lbs Grated Cassava 1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping) 1 12 oz.
Can Evaporated Milk 1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping) 1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping) 2/3 Cup Sugar 3 Eggs plus 3 Egg Whites 1 Cup Grated Coconut Topping:
3 Egg Yokes 1/3 Cup Reserved Sweetened Condensed Milk 1/3 Cup Reserved Coconut Milk 1/3 Cup Reserved Coconut Cream
Cassava Cake Cooking Instructions:
Preheat oven to 350 f. In large mixing bowl combine cake ingredients. Mix well. Pour equally into two large greased rectangular pans. Bake until top is no longer liquid (approximately 40 minutes to 1 hour). Mix topping ingredients well and spread evenly on the two cakes. Bake an additional 20 to 30 minutes. Cool cakes completely. Slice each cake into 24 equal squares. DESSERTLutong PinoyPanlasang PinoyPanlasang Pinoy Recipes
Cassava Cake Recipe
Ingredients
Batter:
2 packs grated cassava (about 2 lbstotal weight) 1 can coconut milk can evaporated milk 2 pieces raw egg cup butter, melted 6 tbsp cheese, grated cup condensed milk 14 tbsp sugar 1 can coconut milk 2 tbsp sugar cup condensed milk 2 tbsp flour 2 tbsp cheese, grated 1 piece raw egg
Topping:
Watch the cooking video: Cooking Procedure
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. Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1 hour.Remove from the oven and set aside. 5. Meanwhile prepare the batter by combining the sugar and flour and put-in the heated saucepan. 6. Pour-in the condensed milk then mix thouroughly. 7. Add the cheese while stirring constantly. 8. Pour the coconut milk and stir constantly for 10 minutes 9. Pour the topping over the Cassava Cake (baked batter) and spread evenly. 10. Separate the yolk from the egg white of the remaining egg (well be needing the egg white) 11. Glaze the topping with the egg white (you may use a basting brush for this step) 12. Broil the Cassava cake until color turns light brown. 13. Garnish with grated cheese and serve. Share and enjoy! Number of servings (yield): 8
Recipe: Steamed Cassava cake
by Marshall Cavendish Cuisine - 17 December 2009 1:57 PM | Updated 08 Jan 2010
Steamed cassava cakes
are a favourite kuih in Singapore and Malaysia. For variation, replace the caster sugar in this recipe with grated palm sugar. Also, for alternative presentation, try wrapping 23 Tbsp portions of the prepared mixture in banana leaf squares and securing the parcels with bamboo
skewers or cocktail sticks. Steam the parcels for 20 minutes, then remove cooked kuih from their banana leaf wrappers and coat with grated coconut.
Serves 6
Ingredients: Peeled cassava (tapioca) 500 g (1 lb 1 oz), grated Coconut cream 120 ml (4 fl oz) Grated coconut 180 g (6 oz) Cornflour (cornstarch) 30 g (1 oz) Salt tsp Caster (superfine) sugar 125 g (4 oz) Water 250 ml (8 fl oz / 1 cup) Pink or green food colouring (optional) tsp
Topping: Grated coconut 100 g (3 oz) Salt tsp
Method 1. Combine all ingredients, except those for topping, in a large bowl and mix together until sugar is dissolved. 2. Spoon mixture into a greased 22-cm (9-in) square cake tin and spread out evenly. 3. Steam cake for 25 minutes over rapidly boiling water until cooked through, then remove and allow to cool thoroughly. 4. Meanwhile, mix together topping ingredients and steam for 5 minutes, then set aside. 5. Cut cassava cake into desired serving pieces and roll them in topping before serving. 6. For alternative presentation, spoon mixture into greased, small porcelain cups instead of a cake tin and steam for 20 minutes. Once steamed, remove cakes from cups and roll in topping.
