Cassava Cake Recipes

CASSAVA CAKE

Cassava Cake image

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

Ingredients

2 cups grated, peeled yucca
2 eggs, beaten
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can coconut milk

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 RECIPE

Cassava Cake Recipe image

Number Of Ingredients 8

Ingredients

2 kilos of Cassava Root (kamoteng kahoy)
1 can condensed milk
1 small can evaporated milk
3 pcs. Eggs
¼ cup of Melted Butter
1 tbsp vanilla
1 cup Sugar
Cheese for toppings

Steps:

Grate and squeeze tightly the grated cassava to remove the cassava juice.
Mix the grated cassava with ½ cup sugar, condensed milk, evaporated milk, egg, butter, vanilla and salt. Mix well
Heat 1 tbsp sugar until it caramelizes and turns into golden brown. Remove from heat and allow to cool.
Pour the cassava mixture into the prepared llanera mold.
Arrange into steamer and steam for 40-50 minutes or until almost firm.
Serve with grated cheese on top.

CASSAVA CAKE

Cassava Cake image

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

Ingredients

2 lbs grated cassava
1 (14 ounce) can sweetened condensed milk (Reserve 1/3 cup for Topping)
1 (12 ounce) can evaporated milk
1 (14 ounce) can coconut milk (Reserve 1/3 cup for Topping)
1 (13 ounce) can coconut cream (Reserve 1/3 cup for Topping)
2/3 cup sugar
3 eggs, plus
3 egg whites
1 cup grated coconut
3 egg yolks

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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