Steps to Prepare Quick Mother’s Cassava Cake

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mother’s cassava cake. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Mother’s Cassava Cake is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Mother’s Cassava Cake is something that I have loved my whole life.

Cassava Cake is a classic Filipino dessert made from grated cassava (manioc). Cassava is also known as kamoteng kahoy and balinghoy in the Philippines. Cassava cake is a traditional Filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. Delicious soft cassava cake–the way I like it.

To begin with this particular recipe, we must prepare a few components. You can cook mother’s cassava cake using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Mother’s Cassava Cake:

1. Take Cake
2. Get 5 eggs
3. Get 1/2 c sugar
4. Get 2 cans coconut milk
5. Make ready 1 can evaporated milk
6. Prepare 1 can condensed milk
7. Make ready 2 packs defrosted shredded cassava
8. Make ready Topping
9. Make ready 1 can condensed
10. Take 1 can coconut milk (drained)

Baked Cassava (Tapioca) Cake: This traditional cassava (tapioca) cake is semi-soft, chewy and fragrant. It has an inviting aroma from the screw pine leaves (pandan leaves), eggs and coconut milk. At work, my mother was affectionately known as the Cassava Queen. She made cassava cake countless times over the years for colleagues who repeatedly requested the exotic dessert for office.

Instructions to make Mother’s Cassava Cake:

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.

At work, my mother was affectionately known as the Cassava Queen. She made cassava cake countless times over the years for colleagues who repeatedly requested the exotic dessert for office. Cassava Cake is a type of Filipino kakanin made with baked grated cassava mixed with coconut milk, milk, sugar and young coconut sport. Final day and lets make some cake which is not a flour-based. Cassava cake is a Filipino dessert made from grated cassava (manioc).

So that’s going to wrap it up for this exceptional food mother’s cassava cake recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!