Saturday, May 26, 2012

Cassava Cake

Copyright 2012 LtDan'sKitchen blogs
Cassava cake is something I've always wanted to bake but could never seem to get right. My cousin Erna has a foolproof recipe that she has given me more than three times already but I could just not get it to bake right. I have actually given up on it and every time I visit them in Illinois, I ask her to bake one for me especially on Christmas time. Cassava cake is a simple native dessert treat and is made by grating fresh cassava and cooking it in a sugar syrup together with coconut milk. The natural starch of the cassava root acts as the binder for the cake so there is no need to add flour. You do need a couple of eggs just to help the cake come together.

Copyright 2012 LtDan'sKitchen blogs
Frozen grated cassava is available in most Asian stores in the US. They come in small packs which is about a cup to a cup and a half of cassava pulp. One thing to remember is to use them as is. When you use fresh grated cassava however, you have to wring out the liquid from the grated root as it may contain some mild toxins which are no longer present in their commercial equivalents. Make sure to correct for the liquid extracted and exchange it with coconut milk to ensure that your cake comes out perfectly baked and moist. The recipe is adapted from Dorothy Ferreria's cookbook and I'm glad I finally have this recipe to use.

Cassava Cake - Adapted*

Copyright 2012 LtDan'sKitchen blogs
5 cups grated cassava
1 3/4 cup white sugar
2 cups coconut milk
1 tsp vanilla extract
6 oz unsalted butter, 
2 large eggs

2 egg yolks
1 can condensed milk
2 tbsp unsalted butter
2 tbsp flour
1/2 cup shredded soft 

1. Preheat oven to 350°F. Line a 10x10 baking pan with aluminum foil and 
    grease with butter. 

2. Combine the ingredients for the cake and mix well. Pour into the prepared
    pan and bake for one hour. 

3. Prepare the topping by heating the condensed milk on a small pan over 
    medium low heat with the butter and the flour. Once at a low boil, whisk 
    the egg yolks quickly to avoid curdling. Mix well until thickened.

4. Pour the topping over the baked cake and smoothen with a spatula. Top 
    with the grated cheese and bake for another 15 minutes or until the 
    topping turns golden brown.

5. Cool and slice into squares. Serve warm or chilled if desired.   

*Ferreria, D.M.J., From Dorothy's Kitchen, Amos Books Inc., Quezon City: 2004.

No comments:

Post a Comment