12/23/2024
Cassava Cake with Macapuno π₯₯π°
Ingredients:
β’ 2 cups grated cassava (fresh or frozen)
β’ 1 cup coconut milk
β’ 1 cup evaporated milk
β’ 1 cup condensed milk
β’ 3/4 cup sugar
β’ 1/4 cup melted butter
β’ 2 eggs
β’ 1/2 cup macapuno (preserved coconut strings)
β’ 1/2 cup grated cheese (sharp cheddar or Edam)
β’ 1/4 tsp salt
β’ 1/2 tsp vanilla extract
β’ 1/4 cup grated coconut (optional, for topping)
Instructions:
1. Mix the Batter:
β’ In a large mixing bowl, combine grated cassava, coconut milk, evaporated milk, condensed milk, sugar, melted butter, eggs, salt, and vanilla extract. Stir until fully combined.
β’ Fold in the macapuno and grated cheese.
2. Prepare the Oven and Dish:
β’ Preheat the oven to 350Β°F (175Β°C).
β’ Grease a baking dish or line it with parchment paper. Pour the cassava batter into the dish, spreading it evenly.
3. Add Toppings:
β’ Sprinkle grated coconut on top, if desired.
4. Bake the Cake:
β’ Bake for 45β50 minutes, or until the top is golden brown, the edges are crispy, and a toothpick inserted in the center comes out clean.
5. Cool and Serve:
β’ Let the cake cool for 15β20 minutes before slicing.
β’ Garnish with additional grated cheese or macapuno before serving, if desired.
Notes:
β’ This dessert pairs wonderfully with coffee or tea.
β’ Store leftovers in an airtight container for up to 3 days in the refrigerator.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hr 5 mins
Calories: Approx. 350 per serving | Servings: 8