Recipe: Delicious Mother’s Cassava Cake

Delicious, fresh and tasty.

Mother’s Cassava Cake. Stir the yucca, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined; pour into a baking dish. This cassava cake recipe is an updated take on a classic, authentic Filipino cassava cake recipe. This recipe is based on my mom's recipe for cassava cake, which she in turn adapted from classic Filipino resources like Positively Filipino and the cookbook, Let's Cook with Nora.

Mother’s Cassava Cake Bibingka cassava, or cassava cake, is to my mind the greatest cake of all time. My mom always made the coconutty Filipino dessert for. Well, my mom has been baking Cassava Cake with Macapuno Topping, a "gluton-free" dessert even before "gluton-free" was popular. You can cook Mother’s Cassava Cake using 10 ingredients and 6 steps. Here is how you cook that.

Ingredients of Mother’s Cassava Cake

  1. It's of Cake.
  2. Prepare 5 of eggs.
  3. It's 1/2 c of sugar.
  4. You need 2 cans of coconut milk.
  5. Prepare 1 can of evaporated milk.
  6. You need 1 can of condensed milk.
  7. You need 2 packs of defrosted shredded cassava.
  8. Prepare of Topping.
  9. You need 1 can of condensed.
  10. Prepare 1 can of coconut milk (drained).

This dessert is made with fresh cassava root (yucca). Whisk all ingredients together in a large bowl until combined. Cool completely before cutting into squares. In a large bowl, whisk together the grated cassava, condensed milk, coconut milk, eggs, and ground cardamom (if using) until well-mixed.

Mother’s Cassava Cake step by step

  1. Preheat your oven to 350 deg..
  2. Combine the Cake ingredients in a mixer until fully incorporated..
  3. Meanwhile, in a saucepan over low heat, mix the Topping ingredients and keep stirring until thickened. Set aside..
  4. Oil a half sheet foil/pan and pour the cake batter about 3/4ths high, leaving space for the topping. Bake for 45mins or until a toothpick comes out dry. Keep the oven on..
  5. Remove from oven. Pour roughly 1/4th inch of the Topping and smooth it out..
  6. Bake for another 30 mins. Then broil lightly..

Grated cassava is mixed with sugar, milk and coconut milk, and baked until lightly browned. Coconut custard is poured over the cake and back into the oven it goes until the custard is nicely browned. Cassava bibingka (cake) with coconut custard topping is a lovely introduction to Filipino desserts. Mothers' day is less than a week away. Don't forget to treat your mothers with this creamy and cheesy cassava cake!!