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Cassava Cake with Coconut Milk Glaze
Created by: Howcan Team
Ingredients
- 2 lbs grated cassava
- 1 can (14 oz) condensed milk
- 1 can (13.5 oz) coconut milk
- 3/4 cup sugar
- 3 eggs
- 1/4 cup melted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup grated cheese (optional, for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, combine the grated cassava, condensed milk, coconut milk, sugar, eggs, melted butter, vanilla extract, and salt. Mix well until all ingredients are fully incorporated.
- Pour the cassava mixture into the prepared baking dish and spread it evenly.
- Bake in the preheated oven for 45-50 minutes, or until the top is set and the edges are golden brown.
- While the cassava cake is baking, prepare the coconut milk glaze. In a small saucepan, combine 1/2 can of coconut milk and 1/4 cup of sugar. Cook over low heat, stirring constantly, until the sugar is dissolved and the mixture slightly thickens. Remove from heat and set aside.
- Once the cassava cake is done, remove it from the oven and pour the coconut milk glaze over the top, spreading it evenly with a spatula. Sprinkle grated cheese on top if desired.
- Return the cake to the oven and broil for 3-5 minutes, or until the coconut milk glaze is set and the cheese is melted and lightly golden.
- Allow the cassava cake to cool for at least 30 minutes before slicing and serving. Enjoy!
Cassava cake with a coconut milk glaze is a popular Filipino dessert with a rich history. This delectable treat is made from grated cassava, coconut milk, eggs, and sugar, creating a moist and slightly chewy texture. The addition of a coconut milk glaze adds a creamy and indulgent touch to this already delicious dessert. In the Philippines, this dessert is often served during special occasions and family gatherings. It has been a staple in Filipino cuisine for generations, with each family adding their own unique twist to the recipe. The best versions of this dish can be found in local bakeries and traditional Filipino restaurants, where skilled chefs have perfected the art of making cassava cake with a coconut milk glaze. The key to making a perfect cassava cake lies in the balance of flavors and textures. The cassava must be grated to the right consistency to achieve the ideal chewiness, while the coconut milk glaze should be creamy and not too sweet. Some alternative methods for making this dish include adding a layer of custard on top or incorporating a sprinkle of cheese for a savory contrast. For those looking to experience the authentic flavors of Filipino cuisine, indulging in a slice of cassava cake with a coconut milk glaze is a must. Whether enjoyed in the Philippines or at a Filipino restaurant abroad, this beloved dessert is sure to leave a lasting impression with its unique blend of tropical flavors and comforting sweetness.
80 min
12
320 calories
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