Cassava Cake Recipe

Cassava Cake

Kakaning Kamoteng Kahoy

Kakanin, or Filipino native delicacies, are snacks usually made with or containing any or combination of coconut milk, rice flour, glutinous rice, cassava and sugar. Kakanin are usually prepared whenever there is a special occasion like fiesta, birthday, Christmas, anniversary or just enjoy a fun afternoon kakanin snack party with your family and friends.

This Cassava recipe Filipino style is one of the most popular and enjoyed delicacies or Kakanin. Cassava cake is made from grated cassava or manioc, a woody shrub where the starch that is used to make tapioca are derived.

 

• 1kg grated cassava
• 1½ large can coconut milk
• 1 large can evaporated milk
• ½ can condensed milk
• 2 eggs, beaten
• ½ cup butter, melted
• ½ cup grated cheddar cheese
• 1 cup brown sugar
• 1 bottle macapuno (Coconut Sport)

Toppings

• ½ large can coconut milk
• ½ can condensed milk
• 2 tbsp flour
• 2 tbsp sugar
• 2 egg yolks, beaten

1. In a large mixing bowl combine all Cassava Cake ingredients; mix thoroughly until even in consistency.

2. Pour cassava mix in a greased baking tray, spread macapuno on top then bake in a 180C preheated oven for 45 minutes.

3. While baking in a sauce pan mix together topping ingredients, mix thoroughly until even in consistency. Cook in low heat until sauce thickens.

4. Remove cassava cake from oven then pour sauce on top, distribute evenly then place back in the oven and bake at 220C for 15 more minutes or until top turns golden brown.