Cassava Cake Recipes (Home Business)

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 Wweetened 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

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