Cassava Cake with Macapuno
Ingredients:
2 cups grated cassava (fresh or frozen) 🌿
1 cup coconut milk 🥥
1 cup evaporated milk 🥛
1 cup condensed milk 🍬
3/4 cup sugar 🍬
1/4 cup butter, melted 🧈
2 eggs 🥚
1/2 cup macapuno (preserved coconut strings) 🍈
1/2 cup grated cheese (sharp cheddar or Edam) 🧀
1/4 teaspoon salt
1/2 teaspoon vanilla extract 🌼
1/4 cup grated coconut (optional, for topping) 🥥
Instructions:
Prepare the Cassava Batter:
In a large mixing bowl, combine the grated cassava, coconut milk, evaporated milk, condensed milk, sugar, melted butter, eggs, salt, and vanilla extract. Mix until well combined.
Add Macapuno and Cheese:
Fold in the macapuno and grated cheese into the cassava batter until evenly distributed. The macapuno adds sweetness and chewiness, while the cheese provides a savory contrast.
Bake the Cassava Cake:
Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper. Pour the cassava batter into the prepared baking dish and spread it out evenly.
Top with Grated Coconut (Optional):
For added texture and flavor, sprinkle grated coconut on top of the cassava batter before baking. This creates a crunchy crust that enhances the overall experience of the cake.
Bake Until Golden Brown:
Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the edges are slightly crispy. The cake should be firm to the touch, and a toothpick inserted into the center should come out clean.
Cool and Serve:
Allow the Cassava Cake with Macapuno to cool in the baking dish for at least 15-20 minutes before slicing. Serve warm or at room temperature for the best taste and texture.
Garnish and Enjoy:
Garnish the cassava cake with additional grated cheese or macapuno on top before serving, if desired. Slice into squares or rectangles and serve as a delightful dessert or snack. 🎉
Enjoy this delicious Cassava Cake with Macapuno with family and friends, and savor the wonderful combination of flavors! 🥥💚🍰