This is a recipe for cassava cake, one of my favourite sweet Filipino desserts. I got all ingredients from an Albert Heijn XL. 12 big portions can be had from this recipe.
- 1hr 30mins. 30 mins preparing, 1 hour into the oven.
- 1 Bowl
- 1 Baking tray
- 1 Spoon
- 1kg fresh cassava. If you pinch it and it’s soft, it’s likely not fresh. Make sure you get a hard cassava.
- 8 tbsp. granulated sugar (10 tbsp. if you’re a sweet tooth)
- 1 small can Friesche Vlag condensed milk
- 1 big can Fairtrade coconut milk
- 2 eggs
- Small amount of butter to make the baking tray greasy
- Preheat the oven to 175 degrees Celsius,
- Peel the cassava with a potato peeler up to the white part of the cassava (If there are soft spots in your cassava, cut them away)
- Grate the cassava in a bowl,
- Press out the juice of the cassava by placing the cassava into a screen and pressing into it with a spoon,
- Place the grated cassava into a bowl,
- Mix in the condensed milk, coconut milk, sugar and eggs until smooth,
- Grease up the baking tray,
- Mixture goes into baking tray,
- Baking tray goes into preheated oven for 1 hour (see photo above).
The top should be golden brown (see photo below) and the texture lightly coarse on the top. If you press into the case with a finger, it should give.
- Let cool with a cloth on top of the baking tray.
- Best put in the fridge to cool a night before eating,