This sweet, delectable native cake recipe is also called budin on some region. Cassava cake is a recipe Filipino style that is one of the most popular and enjoyed delicacies or Kakanin. This is basically made from grated cassava (Kamoteng Kahoy) mixed with coconut milk, eggs, butter and topped with a creamy milk mixture. Its texture may vary from the amount of liquid that is cooked with it. This savoring cassava cake is one of the most known native dishes that some region of the Philippines featured as their specialty dish. No wonder it has become quite popular in Metro Manila that some well-known bakery all over the country sells it. Yes you may buy this on stores, but the freshness of the newly bake cassava cake is more delightful. Try it now and experience the soft, creamy, sweet and delicious taste of cassava cake. Happy cooking!
- 2 Lbs Grated Cassava
- 1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
- 1 12 oz. Can Evaporated Milk
- 1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
- 1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
- 2/3 Cup Sugar
- 3 Eggs plus 3 Egg Whites
- 1 Cup Grated Coconut
- 3 Egg Yokes
- 1/3 Cup Reserved Sweetened Condensed Milk
- 1/3 Cup Reserved Coconut Milk
- 1/3 Cup Reserved Coconut Cream
How To Cook Cassava Cake Recipe:
- Preheat oven to 350° 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 40 minutes to 1 hour).
- 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.