Filipino Cassava Cake Food

CASSAVA CAKE

Steps:

• Preheat oven to 325° f.
• In large mixing bowl combine cake ingredients.
• Mix well.
• Pour equally into two large greased rectangular pans.
• Bake until top is no longer liquid (approximately 30 minutes).
• Mix topping ingredients well and spread evenly on the two cakes.
• Bake an additional 20 to 30 minutes.
• Cool cakes completely.
• Slice each cake into 24 equal squares.

CASSAVA CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Stir the yucca, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined; pour into a baking dish.
• Bake in the preheated oven for 1 hour. Switch the oven's broiler on and bake under the broiler until the top of the cake is browned, 2 to 3 minutes. Cool completely in refrigerator before serving.

CASSAVA CAKE RECIPE

Steps:

• Grate and squeeze tightly the grated cassava to remove the cassava juice.
• Mix the grated cassava with ½ cup sugar, condensed milk, evaporated milk, egg, butter, vanilla and salt. Mix well
• Heat 1 tbsp sugar until it caramelizes and turns into golden brown. Remove from heat and allow to cool.
• Pour the cassava mixture into the prepared llanera mold.
• Arrange into steamer and steam for 40-50 minutes or until almost firm.
• Serve with grated cheese on top.

FILIPINO CASSAVA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cassava, coconut milk, 1/2 the sweetened condensed milk, macapuno, and sugar in a large saucepan over medium heat. Bring to a boil, stirring constantly. Transfer to a 9x13-inch glass baking dish.
• Bake in the preheated oven until almost set, about 40 minutes. Remove from the oven; spread remaining sweetened condensed milk on top. Continue baking until top is browned, about 20 minutes.
• Cool to room temperature or refrigerate before serving, about 1 hour.

CASSAVA CAKE

Steps:

• Pre-heat the oven at 350 degrees fahrenheit.
• Add the minced cassava to a large mixing bowl.
• Next add 2 cans of coconut cream, 2 cans of condensed milk and whole milk to the mixing bowl.
• Stir the mixing bowl with a fork or whisk until the mixture is well blended.
• Add 2 eggs, melted butter and cheese to the mixing bowl.
• Stir again until well blended.
• Grease your pan with non stick cooking oil spray.
• Pour about 2 cups of batter into one of the aluminum pans and spread it out evenly.
• Repeat this process with the rest of the aluminum pans.
• Bake the cakes in the pre-heated oven for 45-50 minutes.
• While we wait for the cassava to cook, combine 1 egg yolk, 1 can of condensed milk in a separate bowl.
• Stir the mixture until it is well blended.
• Remove the baked cassava from the oven.
• Pour 2 tablespoons of the egg and condensed milk mixture into each pan.
• Spread the mixture to cover the cakes.
• Sprinkle each cake with grated cheese.
• Place the cakes back in the oven and let them cook for another 20 mins.
• Remove the cakes from oven and serve them while they are still warm.
• Enjoy!

CASSAVA CAKE WITH SHREDDED BUCO

Steps:

• Preheat oven to 350F/180°C Lightly grease with butter 8"x12"x3" pan. Set aside.
• In a bowl, mix together Cassava, Coconut Meat, Sugar, Eggs, Evaporated Milk, Condensed Milk and Coconut Juice. Pour into prepared pan. Bake for 1 to 1 1/2 hr or until firm.
• While the Cassava Mixture is being baked, prepare the Topping.
• In a bowl, Mix together Coconut Cream and Condensed Milk. Set aside.
• Pour the Coconut Cream and Condensed Milk Mixture on top of the baked Cassava. Make sure that the Cassava cake is already firm before pouring the Mixture.
• Bring back to the oven and broil until evenly brown.
• Once brown, remove from oven and drizzle Melted Butter on top.
• Sprinkle Granulated Sugar.
• With a Culinary Torch, move flame contineously in circle until Sugar caramelizes on top.
• Top with shredded Cheddar Cheese.
• Let cool at room temperature before serving.

BIBINGKANG CASSAVA (CASSAVA CAKE)

Steps:

• Preheat the oven to 350°F.
• To make the cake, combine the egg yolks, cassava, macapuno (or shredded coconut, if using), coconut milk and the ½ cup sweetened condensed milk in a large bowl and mix well.
• Pour the cake batter into a greased 8 x 8-in (20 x 20-cm) cake pan. The cake batter will appear to be very loose and wet at this point, but don't worry, the cassava will absorb most of the liquid during baking. Place the cake pan into the oven and bake until the top of the cake appears dry and no liquid is floating on the surface, 45-60 minutes.
• Meanwhile, to make the topping, whisk together the egg whites and the ¼ cup (65 ml) sweetened condensed milk in a medium bowl until very well incorporated. Although you are using egg whites, don't be concerned with making a foam or a meringue, just mix until combined.
• Remove the cake from the oven and evenly pour the topping onto the cake. Return the cake to the oven and bake until the topping sets, about 10 minutes more.
• Remove the cake from the oven and rest the cake in its pan on a cooling rack. Cool the cake completely before cutting it into squares. The cassava cake can be served at room temperature, or cold out of the refrigerator.