Cassava cakes are really very addicting taste, one I eat I will not stop eating plus it is very rich in fiber. My good friend, Ella, was kind enough to share with me her recipe. I hope that you'll like it.
Ingredients:
1 cup or 1 1/2 cup sugar (sweet)
1 can coconut milk
1 can condense milk
1 can evaporated milk
2 packs frozen cassava
3 eggs optional
¼ stick butter or margarine
1 tbsp vanilla
1cup macapuno
Topping
1 can condense milk
½ macapuno
3 eggs yolk
Procedure:
Preparing the batter
Combine the grated cassava, coconut milk, evaporated milk, and sugar in a mixing bowl and mix thoroughly.
Add the 1/2 cup macapuno in the mixing bowl and mix all together.
Grease the baking tray or pyrex then pour-in the batter on it. (ingredients that has just been mixed)
Pre-heat oven for 350 degrees Fahrenheit for 10 minutes. While heating the oven, spread the butter or margarine on baking tray or pyrex pour with batter and bake for 45 minutes to 1hour.
Remove the baking tray or pyrex, if you think it is cook then spread the topping on top on it. (see below)
Topping:
Preparing the Topping
Combine the condense milk, egg yolk mix thoroughly.
Add the 1/2 cup macapuno, and mix all together.
Pour the topping over the Cassava cake (bake batter) and spread evenly.
Bake again for 30 to 45 minutes until topping turns light brown.
Remove from the oven when it ready to eat.
Thanks Ate Ella, for the recipe it is really delicious.
