Filipino Cassava Cake -Chef Ilona Daniel

Filipino Cassava Cake Luscious has the texture of a  Creme caramel

Filipino Cassava Cake
Luscious has the texture of a Creme caramel

2 cups grated cassava
1 cup freshly grated coconut
2 eggs, beaten
1 (12 ounce) can evaporated milk
1.5 cans sweetened condensed milk
1 (14 ounce) can coconut milk
Preheat an oven to 350oF (175 degrees C).
Stir the cassava, coconut, eggs, evaporated milk, 1 full can of sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined; pour into greased a baking dish.
Bake in the preheated oven for 1 hour. Switch the oven’s broiler on, taker cake out of oven, and spread remaining can of condensed milk over top the cake, and broil until the top of the cake is browned, 2 to 3 minutes. Cool completely in refrigerator before serving. Cut into small squares.

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About seasidechef

I'm passionate about food. I'm keenly interested in new techniques and ingredients. I care about how food is produced and where I shop. I'm committed to co-operatives because of their grassroots impact on communities.
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