Easy Cassava Cake Recipe | Cassava Cake Using frozen Cassava
Cassava, also known as yucca, is a root vegetable that is widely used in many parts of the world, particularly in tropical and subtropical regions. Cassava is a versatile ingredient that can be used in a variety of dishes, including desserts. One of the most popular cassava desserts is cassava cake, a rich and creamy dessert that is made with grated cassava, milk, sugar, and eggs.
If you are looking for a delicious and nutritious dessert that is easy to make, look no further than cassava cake! This recipe is a crowd-pleaser and is sure to become a favorite in your household.
There are many different ways to make this easy dessert but most of them have common ingredients, coconut milk, evaporated milk, condensed milk, grated cassava, and eggs.
How to Cook Cassava Cake
Baked Cassava Cake
Ingredients
- 1 packet frozen grated cassava (16 oz), thawed or 2 1/2 cups fresh cassava
- ¾ can condensed milk, 1 can is 14 oz reserve 1/4 can for topping
- ¾ can evaporated milk, 1 can is 12 fl oz reserve 1/4 can for topping
- ¾ can coconut milk, 1 can is 13 fl oz reserve 1/4 can for topping
- 1/4 cup sugar adjust to your preference.
- 1 large egg, beaten
- 1 tablespoon melted butter
- 1/2 cup desiccated coconut optional
For the Topping
- ¼ can condensed milk
- ¼ can evaporated milk
- ¼ can coconut milk
- 2 egg yolks
- 1 tablespoon flour
Instructions
- Preheat oven at 180°C or 375°F. Grease a baking pan with butter or oil and keep it aside.
- If the grated cassava is frozen then simply thaw it before using. If the frozen cassava has juice, squeeze some of it out before combining it with the other ingredients. If using fresh cassava, peel and remove the skin portion from the outside. Wash before grating with a fine grater (for a smoother texture). Squeeze some of the excess juice through a fine sieve. Do not squeeze too tightly.
- Mix grated cassava, coconut milk, butter, egg, evaporated milk, sugar, and condensed milk in a large mixing bowl until well combined.
- Pour the mixture into a greased pan and bake for 45 minutes to 1 hour at 375°F/180°C.
- Prepare the custard topping by mixing condensed milk, evaporated milk, coconut milk, and egg in a medium bowl until well combined, then set aside.
- When the cassava cake is golden brown and firm, about 45-50 minutes into baking, remove it from the oven and spread the topping over it. OPTIONAL: sprinkle with grated cheese on top. Then bake for an additional 15 to 25 minutes, or until the custard is set and golden.
- Allow to cool completely, then serve it warm or cold
Cassava cake is a delicious and nutritious dessert that is easy to make and is sure to become a hit with your family and friends. The grated cassava provides a sweet and starchy base, while the coconut milk and sugar add a rich and creamy flavor. The eggs and butter give the cake a smooth and creamy texture, while the vanilla extract adds a touch of sweetness.
Serve the cassava cake warm or cold, and enjoy it as is or with a dollop of whipped cream or ice cream. This cake is perfect for any occasion, whether it’s a special occasion or a simple dessert after dinner.
So, the next time you are looking for a delicious and nutritious dessert, give this cassava cake recipe a try! You won’t be disappointed!
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