Cassava Cake
- 2 packs grated cassava 1 can coconut milk
- 1/2 can evaporated milk
- 2 raw eggs
- 3 tbsp butter, melted
- 6 tbsp cheese, grated
- 1 cup sugar
- 1/2 cup condensed milk
Toppings:
- 1 can coconut milk
- 2 tbsp flour
- 2 tbsp sugar
- 1/2 cup condensed milk
- 1 egg yolk, beaten
- 2 tbsp cheese, grated
Cooking Instructions:
- Combine all ingredients grated cassava, butter,
condensed milk, evaporated milk, cheese, sugar, eggs and coconut milk in a
mixing bowl and mix thoroughly.
- Grease the baking tray with butter then pour-in the
mixture.
- Then put-in the baking tray in pre heated oven for 175
C and bake for 1 hour.
- Prepare the topping:
In a low heated saucepan combine all the ingredients for topping the
coconut milk , condensed milk, sugar and flour. Mix thoroughly.
- While constantly stirring add the cheese then cook
until syrup is slightly thick .
- Put small amount of syrup to the beaten yolk, stir and
the stir back yolk mixture to simmering syrup.
- Then pour the topping over the Cassava Cake and spread
evenly.
- Broil the Cassava cake until colour turns light brown.
Watch it carefully.
- Garnish with grated cheese and serve.
source: lutong pangpamilya
Puto Balanghoy
- 1 cup grated coconut
- 3/4 cup brown sugar
- 5 cups grated cassava (dry)
- mixed toasted pinipig and toasted desiccated coconut
- margarine
Cooking Instructions:
1. Mix the grated coconut, cassava and sugar.
2. Stuff at least 3/4 of the mixture on your tin molder and steam for 15 to 20 minutes.
3. Once done, spread the margarine on top and sprinkle it with toasted pinipig and desiccated coconut.
source: the food recipe
Pichi-Pichi
For the pandan water
pandan leaves
2 cups water
2 cups grated cassava
2 cups sugar
2 cups pandan water (recipe follows)
grated coconut or grated cheese
Cooking Instructions:
1 Make the pandan water: Boil pandan leaves in water. Let cool then remove leaves.
2 In a bowl, combine all ingredients except for grated coconut or grated cheese. Pour mixture into two 9-inch round pans.
3 Steam for 45 minutes or until set. Let cool.
4 When cool, take tablespoonfuls of the mixture and form into balls. Roll in grated coconut.
source : yummy.ph
Cassava Cake
- 2 packs grated cassava (about 2 lbs total weight)
- 2 cans coconut milk (4 cups)
- ½ (12 oz.) can evaporated milk
- 3 pieces egg
- ¼ cup butter, melted
- 8 tablespoons cheddar cheese, grated
- 1 cup condensed milk
- 16 tablespoons granulated white sugar
- 2 tablespoons flour
- Make
the batter by combining the grated cassava, butter, ½ cup condensed
milk, ½ cup evaporated milk, 6 tablespoons cheddar cheese, 14
tablespoons sugar, and 2 eggs in a mixing bowl and mix thoroughly.
- Add the 2 cups coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
- Grease the baking tray then pour-in the batter (these are the ingredients that you just mixed together).
- Pre
-heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the
baking tray with batter and bake for 1 hour.Remove from the oven and set
aside.
- Meanwhile prepare the topping by combining 2 tablespoons sugar and flour in the heated saucepan.
- Pour-in the condensed milk then mix thoroughly.
- Add 2 tablespoons cheddar cheese while stirring constantly.
- Pour 2 cups of coconut milk and stir constantly for 10 minutes
- Pour the topping over the Cassava Cake (baked batter) and spread evenly.
- Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white only)
- Glaze
the topping with the egg white using a basting brush. Simply dip the
brush to the egg white and brush it on the cassava cake.
- Set your oven to broil mode. Broil the Cassava cake until color turns light brown.
- Garnish with extra grated cheese on top. Serve. Share and enjoy!
source : panlasang Pinoy
