How to Make the Best Cassava Cake
One of the favorite classic Filipino desserts that have caught the fancy of other races is a simple cake made out of grated cassava or manioc. In the Philippines, it’s a very common and even considered as staple food because the main ingredient, cassava, or “kamoteng kahoy” in the local dialect is found just about anywhere. But in the West, cassava is more known for processing to be converted in starch and for making stuff like tapioca.
Due to the popularity of this very simple dessert, many variations have come out, but all of them practically carry the same goodness and sweetness in every bite. And what’s really nice about making cassava cake is that you don’t need to be an expert in baking or cooking to make this work.
So here’s a rundown of the process of making cassava cake without the need of special skills or tools.
But first, the ingredients you need are two packs of grated cassava, two cups of coconut milk, half an ounce of evaporated milk, three pieces of egg, butter, cheddar cheese, half a cup of condensed milk, and granulated white sugar. For the topping, set aside two tablespoons each for flour and sugar, condensed milk, grated cheddar cheese, and two cups of coconut milk.
Step 1 – The first step is to make the cassava batter. To do this, combine the grated cassava, butter, milk, a bit of cheese, eggs, sugar, and coconut milk in a mixing bowl. Make sure you mix all the ingredients well using a wire whist. Based on the instruction, this step in making the batter is rather simple and straightforward and will only take a couple of minutes to get done.
Step 2 – Next, grab a baking pan and use oil to grease it. You can either spray cooking oil, which by the way is faster, or pour about a teaspoon and use your fingers to spread the same. Then you now can simply add the cassava mixture to the baking pan. But don’t forget to preheat the oven.
Step 3 – This step is literally the baking stage. But in so doing, you can’t just sit and wait. At this point, you can start prepping the topping. Keep in mind that without the topping, your cassava cake will be largely incomplete. It’s not a good idea to skip this step, like some people would do because you will end up with a bland and flavorless cassava cake. You don’t really need to skip it because it’s quite an easy step to follow. You simple have to mix all the topping ingredients and then cook them in medium heat until you achieve enough thickness in texture.
Step 4 – Finally, pour the cooked topping over the baked cassava cake and spread evenly. Put some extra cheese, bake it again for a couple of minutes and you’re done!