Crusty Cassava Cake

Cassava Cake is a variety of cake primarily made from cassava and coconut milk. This is a popular merienda or snack among Filipinos. Cassava or locally known as kamoteng kahoy is a native root crop in the Philippines. It is very rich in carbohydrates only third to rice and corn. It is also filled with vitamins and minerals that are essential for body development.

Did you know that cassava is toxic? If eaten raw, a 50 mg of uncooked cassava can kill a human adult. This is due to cyanide derivatives that are poisonous and can cause cancer in the pancreas, goiter and ability to balance mobility.

However, the poisonous substances in cassava are easily eliminated through proper cooking – and there are a lot of ways to cook this starchy root crop. Here is a yummy recipe for cassava – crusty cassava cake.

Ingredients for the Cake

2 kilograms cassava, grated

2 large can of coconut milk

1 can evaporated milk, large

1 can condensed milk, large

4 eggs, beaten

½ cup melted butter

1 cup cheddar cheese, grated

1 ½ cups sugar

Ingredients for the Crusty Topping

2 cans coconut milk, large

1 can condensed milk, large

4 tablespoon flour

4 tablespoon sugar

4 egg yolks, beaten

½ cup cheddar cheese, grated

Procedure

1.     Mix all ingredients for cassava cake in a large mixing bowl. Continue mixing until all ingredients are evenly mixed in the bowl

2.     Preheat a greased baking tray in the oven for 180 Celsius for 45 minutes

3.     While baking, start preparing the topping ingredients. Mix evenly for consistent sauce. Simmer the sauce until it is thick

4.     Once the cassava cake is ready, pour on the cheesy sauce. Smear the sauce evenly then return the cake to the oven and bake for 220 Celsius for about 15 more minutes