Jan 27 2009

Cassava Cake Recipes (Home Business)

Posted by EPa in Food Processing

Recipe #1 Ingredients:

  • 1/4 cup  sugar
  • 1/4 bottle macapuno (12 oz jar )
  • 1/2 can-coconut milk
  • 2 oz  butter
  • 1/2 tsp  vanilla
  • 1 packet frozen cassava, grated


Topping:

  • 1/2 can condensed milk ( 300ml can )
  • grated cheese

Procedure

  1. Mix sugar and butter until smooth.
  2. Add cassava, macapuno and coconut milk.
  3. Add vanilla. Stir together. Bake in 350°F oven 30 minutes or until cooked.
  4. Pour condensed milk on top of cassava cake.
  5. Sprinkle grated cheese on top.
  6. Put back in oven top shelf until brown.

Recipe #2 Ingredients:

  • 1 pkg-frozen cassava or fresh grated
  • 1/4 cup-sugar
  • 1/2 tsp-vanilla
  • 1/2 can-coconut milk
  • 2 oz.-margarine
  • 1/2 can-condensed milk
  • grated cheese

Procedure

  1. Mix sugar and margarine until smooth. Then, add the cassava and coconut milk. Add vanilla and stir. Bake for 30 minutes at 400 degrees.
  2. Pour the condensed milk on top of the cassava cake and sprinkle the grated cheese on top. Place in the oven and brown the topping. Serve while hot.

Recipe #3 Ingredients:

  • 2 packages grated cassava
  • 1 can coconut milk
  • 1 bottle macapuno strips
  • 2 eggs
  • 2 tsp vanilla
  • 1 can condensed milk

Procedure

  1. Mix all 5 ingredients and 2/3 of condensed milk.
  2. Bake at 350 degrees 45 min to 1 hour
  3. Spread rest of condensed milk on top, cook for another 5 minutes

Recipe #4 Ingredients:

  • 2 lbs grated cassava
  • 1 (14 ounce) can sweetened condensed milk (Reserve 1/3 cup for Topping)
  • 1 (12 ounce) can evaporated milk
  • 1 (14 ounce) can coconut milk (Reserve 1/3 cup for Topping)
  • 1 (13 ounce) can coconut cream (Reserve 1/3 cup for Topping)
  • 2/3 cup sugar
  • 3 eggs, plus
  • 3 egg whites
  • 1 cup grated coconut

Topping:

  • 3 egg yolks

Procedure

  1. Preheat oven to 325° F.
  2. In large mixing bowl combine cake ingredients.
  3. Mix well.
  4. Pour equally into two large greased rectangular pans.
  5. Bake until top is no longer liquid (approximately 30 minutes).
  6. Mix topping ingredients well and spread evenly on the two cakes.
  7. Bake an additional 20 to 30 minutes.
  8. Cool cakes completely.
  9. Slice each cake into 24 equal squares.

sources: kumain.com, filipinovegetarianrecipe.com, pinoyfoodblog.com, recipezaar.com, photo from photos.the-protagonist.net

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27 Responses
  1. Olive says:
    April 14, 2012 at 1:18 pm

    Thank you for the recipe. For the grated cheese–what kind of cheese should I use?

    Reply
  2. thess says:
    February 17, 2012 at 9:27 am

    how long can i stack the grated cassava in the freezer?

    Reply
  3. thess says:
    February 17, 2012 at 9:26 am

    is it true that the cassava juice/extract is poisonous? do i need to squeeze the fresh grated cassava and how long i preserved this? can i put it in the freezer and what will i do if am going to cook it and it is frozen. is it safe if i stack grated cassava in a freezer and how can it be?

    Reply
  4. sherel says:
    September 23, 2011 at 9:59 am

    Tnx for the recipe..! I just to ask if I’m using the fresh grated cassava, do i need to squeeze/ press to make it dry a little? Becuase my friend told me the cassava juice/ extract is poisonos.. pls reply on my e mail because im going to make it for my best buddies birthday..!

    Reply
  5. angel says:
    November 22, 2010 at 5:35 pm

    umpt is all the food here delicious though??

    Reply
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