Cassava Cake Recipe
When one of my closest buddies invited me to his nephew’s birthday party last week, he asked me to bring my camera. When I got there, he shouted: “Oh andito na yung camera man (Oh! Here’s the camera man)”. Then, all of the guests (about 50 people) just kept on asking me to take their pictures. One even asked for my calling card. That’s when I realized that photographers have a very hard and tiring job.
When all the guests are gone, that’s actually the only time my friend realized that I haven’t eaten. Because we are close friends, it’s ok, he just led me to the table and just let me help myself.
One food that gave me an inspiration is the cassava cake. I forgot the brand, but because of the distinct taste, I really can’t resist making my own version.
This version of mine has coconut and some bits of jackfruit.
- 2 cups grated cassava
- 1 cup evaporated milk
- 2 cups coconut milk
- 1 cup coconut juice
- 1 cup condensed milk
- 1 cup white sugar
- 1/2 cup melted butter
- 1/4 cup jack fruit – chopped
- 1/2 cup grated coconut flesh
- Preheat oven for 350 degrees for 10 minutes.
- In a bowl mix all the ingredients. This must create a pancake-like mixture. If the mixture is too thick, adjust with water.
- Grease the pan.
- Bake for 1 hour.
We can also use turbo broiler. Just bake it for one hour under 175 degrees.