CASSAVA CAKE
Cassava cake is a popular Filipino dessert. This recipe is made from grated cassava, coconut milk, egg, butter and condensed and sugar.
Provided by Liza Agbanlog
Categories Dessert
Time 1h35m
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine grated cassava, egg, sugar, butter and coconut milk; mix thoroughly. Stir in ½ bottle macapuno string, saving the rest for topping. Pour mixture in a greased 8-inch cake pan.
- Bake for 1 hour and 20 minutes or until mixture is firm and top is completely dry.
- Spread remaining macapuno string on top of cooked cassava. Set oven temperature to broil and let macapuno set, about 4-5 minutes. Let cool completely before slicing.
- Serve and enjoy!
Nutrition Facts : Calories 434 kcal, Carbohydrate 51 g, Protein 4 g, Fat 13 g, SaturatedFat 10 g, Cholesterol 43 mg, Sodium 63 mg, Fiber 3 g, Sugar 37 g, ServingSize 1 serving
CASSAVA CAKE
This is a Pinoy dessert best served cold. It is easy to make if you are looking for a Filipino dessert.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 2h20m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Stir the yucca, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined; pour into a baking dish.
- Bake in the preheated oven for 1 hour. Switch the oven's broiler on and bake under the broiler until the top of the cake is browned, 2 to 3 minutes. Cool completely in refrigerator before serving.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 41.6 g, Cholesterol 60.4 mg, Fat 15.5 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 11.5 g, Sodium 110.7 mg, Sugar 25.5 g
CASSAVA CAKE
This is a classic Filipino dessert enjoyed year round. I hope you enjoy it! Most of the ingredients can be found in an oriental store near you.
Provided by truebrit
Categories Dessert
Time 2h
Yield 24 equal squares
Number Of Ingredients 10
Steps:
- Preheat oven to 325° 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 30 minutes).
- 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.
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