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Pandan Cassava Cake
Created by: Howcan Team
Ingredients
- 2 cups grated cassava
- 1 can (14 oz) condensed milk
- 1/2 cup coconut milk
- 1/4 cup butter, melted
- 1/2 cup sugar
- 1 teaspoon pandan extract
- 3 eggs
- 1/2 cup grated cheddar cheese
- 1/4 cup coconut cream
- 1/4 cup evaporated milk
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x9 inch baking dish.
- In a large bowl, combine 2 cups grated cassava, 1 can of condensed milk, 1/2 cup coconut milk, 1/4 cup melted butter, 1/2 cup sugar, and 1 teaspoon pandan extract.
- In a separate bowl, beat 3 eggs and then add them to the cassava mixture. Mix well.
- Pour the mixture into the prepared baking dish and spread it evenly.
- Bake for 30 minutes, or until the top is set and the edges are lightly golden brown.
- While the cake is baking, prepare the topping by combining 1/2 cup grated cheddar cheese, 1/4 cup coconut cream, and 1/4 cup evaporated milk in a bowl.
- After 30 minutes, remove the cake from the oven and spread the topping evenly over the top.
- Return the cake to the oven and bake for an additional 20-30 minutes, or until the topping is golden brown and set.
- Allow the cake to cool before slicing and serving. Enjoy the delicious pandan cassava cake!
Cassava cake, a popular Filipino dessert, has a rich history dating back to pre-colonial times. The dish was traditionally made with grated cassava, coconut milk, and sugar, creating a dense and sweet treat. Over time, chefs and home cooks began infusing the cake with pandan, a fragrant leaf commonly used in Southeast Asian cooking. This addition brought a delightful, aromatic twist to the classic recipe, elevating its flavor profile. Today, the best versions of this dish can be found in Filipino bakeries and restaurants, particularly in regions with a strong culinary heritage such as Pampanga and Quezon. The key to perfecting this dessert lies in achieving the ideal balance of pandan essence, coconut milk, and cassava, resulting in a moist, flavorful cake that captures the essence of Filipino cuisine. For those looking to explore alternative methods, some chefs incorporate pandan extract or pandan leaves steeped in coconut milk to infuse the cake with its distinctive flavor. Whether enjoyed as a snack or a sweet ending to a meal, cassava cake with pandan infusion continues to be a beloved and iconic dessert in Filipino cuisine.
80 min
12
320 calories
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