Originating as a South American dish centuries ago, Cassava Cake is one of the most popular and enjoyed homemade delicacies or Kakanin. Made from grated cassava – the light and heavy cake version of this recipe is a holiday favorite among Filipinos.
INGREDIENTS
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- 2 packs cassava – grated (approx. 16 oz)
- 1 can condensed milk (approx. 14 oz)
- 1 can coconut milk (approx. 13 oz)
- 1 bottle macapuno strings
As for the Macapuno Strings – Use half a bottle for the mix and the other half for the topping
FOR THE TOPPING
- 1/2 can condensed milk
- 1/2 can evaporated milk “or” 1/2 can coconut milk
- 1 egg yolk
- 1/2 bottle macapuno strings (as noted above)
- Preheat oven to 375 degrees F
- Prepare a baking pan and grease with butter – Set aside
- Combine all ingredients in a deep bowl – make sure every ingredient is well combined
- Pour into the greased baking pan
- Bake for 45 minutes.
- Combine the topping ingredients
- Pour over the top of the baked cassava
- Bake for another 15-20 minutes
- Remove from oven – serve warm