Cassava cake is a dessert made from grated cassava root (kamoteng kahoy as we call in tagalog Philippine language). The staple ingredients of the cake are cassava root, coconut milk, sugar, egg, and butter.Some cooks and bakers enhance its flavor and texture by adding vanilla and coconut meat or topped with grated cheese. Some uses evaporated milk to make the cake creamer.
For the Cake:
1 ½ kilogram of cassava roots (Kamoteng kahoy)
1 cup coconut milk (kakang gata)
2 cups of water
1 cup sugar
½ cup butter or margarine, melted
3 pieces of egg, beaten
1 teaspoon vanilla syrup or powder
For the Topping:
2 tablespoon all purpose flour
1 cup coconut milk (kakagang gata)
1 big can sweetened condensed milk
2 pieces of egg, beaten
½ cup grated cheese (optional)
Preparation:
1. Remove the skin of the cassava root and wash.
2. Grate the cassava root.
3. Squeeze out its juice.
For the Topping:
1. In a pan, dissolve flour in coconut milk.
2. Add the condensed milk and egg then mix altogether.
3. Set in over a low fire while stirring constantly until thickened.
4. Set aside for a while.
For the Cake:
1. Combine ingredients for the cake : 4 cups of squeezed grated cassava, coconut milk, water, sugar, melted butter or margarine, beaten eggs, and vanilla.
2. Mixed thoroughly and put into the greased pan. (You can grease the pan with melted butter or any cooking oil).
3. Bake for 40 minutes in a preheated oven at 350 deg F (180 deg C).
4. Take out the pan from the oven and pour the topping onto the cake. Spread topping evenly.
5. Return the pan into the oven and continue baking for another 20 minutes.
6. Check for doneness: For the topping – it should look light brown on the surface. For the cake, insert a wooden toothpick in the center and when pulled out it should come out clean, otherwise continue baking for another 10 minutes and repeat the doneness test.
7. Take out the pan from the oven. Let it cool down a bit then refrigerate for 30 minutes.
Cooking Tips:
If you wish to add cheese topping, you may spread out over the cake at least 10 minutes before reaching the end of baking time.
