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Easy Cake Recipe Cassava Cake Have a blessed day
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Cassava Cake • 🌸 Tomorrow is the first day of SPRING! ✨ • With a variety of cassava cakes available today, this is one of my favorites. I either prefer it plain and simple as my mom typically makes it, or with a light topping. • A super simple dessert that is beyond easy to make. It’s made using grated cassava, sometimes referred to as yuca or manioc. It has a similar texture to potatoes. Cassava cake is sticky yet firm, a bit nutty, not too sweet and the added topping gives it a gently cheesy and milky layer of melt in your mouth goodness. • Although similar to Filipino bibingka, this recipe uses cassava while the other uses glutinous rice. • 📝 recipe ⬇️ • Prep time: 5 minutes • Cook: 1hr, 10 min • Yield: 20 square pieces, • more or less • Ingredients • •1 lb cassava, grated • •1 cup coconut milk • •1/4 cup milk • •1/4 cup condensed milk • •1/4 cup butter, melted • •2 eggs, beaten • •1/4 cup sugar • •3 tablespoons cheddar cheese, finely shredded • **butter or cooking spray, to grease baking dish • *Topping, optional • •1 tablespoon sugar • •1 tablespoon flour • •1/4 cup condensed milk • •1/2 cup milk • •I tablespoon cheddar cheese, grated + divided • Directions • •Pre-heat oven to 350F • •Add all the ingredients into a medium size mixing bowl and stir to combine very well. • •Pour mixed bowl into a greased 1.5 quart baking dish and bake uncovered for 1 hour. • *For the topping • •Prepare this during the last 5 minutes of the cassava cake being baked (so at 55 minutes, start making the topping). • •On medium-low heat, add the sugar and flour to a small heated non-stick pan. Stir to combine. • •Lower heat and add the condensed and regular milk. Stir continuously until smooth. Discard any chunks. • •Now add 1/2 tablespoon of cheese and stir to combine. Turn off heat. • •Pour evenly around baked cassava cake. Sprinkle remaining 1/2 tablespoon of cheese all over the top of the cake as garnish. • •Place back in oven and cook uncovered for 10 minutes. • •Remove from oven and allow to cool for a few minutes. Serve warm and enjoy as is or refrigerate for better and more firm results. • Helpful tips • *You can use fresh or frozen cassava. I used frozen grated cassava. Find this in most Asian grocery stores, or you can find it in the freezer section as yuca in most supermarkets. • *You can use any dairy milk of choice. I used whole milk. Evaporated milk works well too! • *Some add macapuno or coconut sport strings. Others add much more sugar, some brush on more egg, and well there are many options to make cassava cake. This happens to be an easy and delicious version. • *Feel free to reduce or omit the cheese. It just adds a pinch of flavor and texture. You can barely taste the cheese though. It's different I know, but so worth trying. • *Refrigerating cassava cake for a few hours allows it to set more - my preference. However, you can eat this almost as soon as it comes out of the oven. Enjoy as a dessert or snack. • ✨Connect with me on my other socials @resesrecipes for more fun and easy dishes! • https://www.instagram.com/reel/Cp0OcS... • https://www.tiktok.com/t/ZTR7Mr25p/ • Many blessings friends, • Rese 💛 • • • • • #shorts #cooking #food #god
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