Cassava Cake is a native Filipino dessert made from ground cassava. This is very easy recipe that I found on the web way back when, and it doesn’t call for eggs and sugar! I usually bake it for gatherings or pot-luck. This recipe makes one oblong pan.
2 packages Frozen Grated Cassava
1 Bottle Macapuno (Coconut Strings)
1 Can Condensed Milk (not evaporated)
1 Can Coconut Milk
ΒΌ Cup Butter (softened)
Note: Thaw the frozen cassava overnight or defrost them in the microwave first.
Preheat oven to 350 degrees. Mix all ingredients together and pour in a greased oblong pan. Bake for 45 minutes or until top is lightly browned. [The original recipe calls for about 45 minutes or until top is lightly browned which really means a little bit over an hour . . . more like 1 hour and 30 minutes as I recall. I know it’s not my oven because all the other recipes that I bake are done “according” to what the recipes states. I guess this takes longer because of the “denseness”. It’s worth the wait though! It has to be thee most easiest cassava cake recipe out there! And it’s very very good! You can even line your pan with banana leaves but I usually just line my platter with the banana leaves for presentation. π ]
Wow! Wish we had this product here, very convenient. Baking the cake is easy, it’s grating the cassava that makes it difficult.
Where are you from that they don’t have frozen grated cassava? It does make it easier though to make the cassava cake, and it ‘s so easy. Hope they’ll soon carry the product to where you are. π