Cassava Cake

It’s been a long time that I wanted to bake this recipe but everytime we went to Kuwait City’s Filipino supermarkets  to buy grated cassava, they were out of stock, then last weekend we dropped by there early in the morning to buy something to eat, (we were hungry after our jogging at the seaside) fortunately I saw many packs of frozen grated cassava so I did not hesitate to buy.

For those of you who is not familiar with cassava, then here’s what wikipedia said about it:

The cassava, manioc, casava, or yuca (Manihot esculenta) is a woody shrub of the Euphorbiaceae (spurge family) native to South America that is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. The cassava root is long and tapered, with a firm homogeneous flesh encased in a detachable rind, about 1 mm thick, rough and brown on the outside. Commercial varieties can be 5 to 10 cm in diameter at the top, and 50 to 80 cm long. A woody cordon runs along the root’s axis. The flesh can be chalk-white or yellowish. The cassava plant gives the highest yield of food energy per cultivated area per day among crop plants, except possibly for sugarcane. Cassava roots are very rich in starch, and contain significant amounts of calcium (50 mg/100g), phosphorus (40 mg/100g) and vitamin C (25 mg/100g). However, they are poor in protein and other nutrients. In contrast, cassava leaves are a good source of protein if supplemented with the amino acid methionine.

When talking about cassava cake, grated fresh cassava is the best one for this recipe but if you can’t find one, then you can buy frozen at any Asian esp. Filipino supermarkets worldwide.

500 g grated cassava
2 large eggs, beaten
1 can 170 gm evaporated milk
1/2 cup sugar
2/3 can of 395 gm sweetened condensed milk
2 cups coconut milk cream
1/4 cup melted butter

1/3 can of 395 gm sweetened condensed milk
1/2 cup coconut milk cream
2 tbsp. melted butter
Grated cheddar cheese

1. Beat together eggs, evaporated milk and sugar.
2. Add condensed milk, coconut cream and butter, mix well.
3. Add grated cassava over the mixture and mix well.
4. Transfer to a buttered baking dish, bake in 180 degrees C preheated oven for 30 minutes or until done.
5. Prepare the toppings mixture while baking the cake, combine condensed milk and coconut milk.
6. When the cake is done, spread the milk mixture on its surface, return to oven and bake for 15-20 minutes more or until slightly brown.
7. Spread butter on browned toppings, then drizzle with grated cheese. Cool for at least 5 minutes before serving.


6 Responses

  1. […] 24, 2008 by rieaane It seemed that we were addicted to cassava nowadays, I just posted the cassava cake recipe last week and here I am again posting another version. Anyway, this recipe is almost similar, the […]

  2. hi there…just wondering if you can use the 500 grams tapioca instead of 500 g grated cassava as alternative.

  3. Ann, I never tried using tapioca in this recipe but I think it will work fine, though the taste will never be the same. 🙂

  4. […] KHAW writes. Cake ? Philq8 FoodsFeb 17, 2008 … When talking about cassava cake, grated fresh cassava is the best one for this […]

  5. i followed this recipe to a tee but am wondering why the mixture seemed to be so watery. when i baked it, i didnt only need half an hour to cook it but more than an hour . where did i go wrong?

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