Cassava cake is commonly served in the Philippines. It has make its way into kitchens around the world, however. It is simple to make and incredibly delicious.
Our simple cassava cake involves only five simple ingredients: grated cassava, milk, an egg, sweetened condensed milk, and cheese. Many of you will have in your fridge. My family and friends rant and rave about the cake and ask for the recipe. They can’t believe how simple it is to prepare. Give the recipe a try, and let us know what you think.
The package of cassava usually comes frozen, so I let it soak in hot water for about 20 minutes before starting the recipe. It can also be taken out of the freezer and left in the fridge overnight.
There are a couple of adjustments you can make to the recipe. First, I use old cheddar cheese simply because I like it. You can use your favourite cheese, however.
I drizzle a the remaining quarter of a 300 ml can of condensed milk over the top of the cake after baking. More or less can be used, however, depending on how diet conscious you are. Additional toppings, such as cherries, can be use too if you wish.
The grated cassava can be found in the freezer section of most bulk grocery stores or supermarkets. If you can’t find it there, any Asian store should stock it. Cassava is simply the root from a yucca tree which is much like a potato.
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- 450 grams of grated cassava (yucca)
- 1 egg
- 1/2 cup of milk
- 300 ml can of sweetened condensed milk
- 1 cup of grated cheddar cheese
- Preheat your oven to 350 degrees F or 177 C.
- Add the cassava, egg, milk, and 3/4 can of sweetened condensed milk to a bowl. Mix until well combined.
- Pour the contents into a 9 inch baking pan.
- Bake in the oven for 50 minutes.
- Remove it from the oven and pour the remaining condensed milk over the top followed by the cheese.
- Put the cake back in the oven, set to broil, for about 5 minutes or until it browns.
- Chill the cake or serve immediately.
- Enjoy your cassava cake.