Cassava With Pecan And Coconut Jelly Toppings Recipes

CASSAVA WITH PECAN AND COCONUT JELLY TOPPINGS

Steps:

• Use a grater to grate the cassava; sqeeze it to remove the juice/liquid.
• Put the cassava in a large bowl; add coconut milk,1/2 can of condensed milk (set aside the other half for toppings), vanilla, egg yolk, and brown sugar.
• Mix well using an electric mixer or a spatula.
• Pour the mixture into a greased round tray.
• Bake in 350 degree Fahrenheit oven for about 30 to 45 minutes.
• Remove the baked cassava from oven to add toppings.
• Add coconut jelly, pecans and remaining condensed milk.
• Return to oven.
• Bake for another 10 to 15 minutes then serve.

CASSAVA CAKE WITH CUSTARD TOPPING

Steps:

• Brush bottom and all sides of a 9 x 6 baking pan with butter. Set aside.
• In a large bowl, combine grated cassava, macapuno strings, coconut milk, condensed milk, and sugar. Stir well. If using freshly grated cassava which is usually squeezed dry, add 1/4 cup of water to the mixture.
• Pour cassava mixture into the prepared baking pan and bake in a 375 F oven for about 45 minutes to 1 hour or until a toothpick inserted in the middle comes out clean; if the cake is browning too much, tent with foil.
• Meanwhile, In a bowl, combine custard ingredients: egg yolks, 7 ounces sweetened condensed milk, and 6 ounces evaporated milk. Stir until well-blended and strain using a fine-mesh sieve.
• Remove the cake from the oven and carefully pour custard topping mixture over the surface to cover entirely. Return to the oven and continue to bake for about 15 to 20 minutes until a toothpick inserted in the center of the flan comes out clean; if the top is browning too much, loosely tent with foil.
• Remove the cassava cake from the oven and allow to cool before slicing into servings.