Cassava Cake with Macapuno Recipe is Easy to Make. Cassava cake is a Filipino dessert that is commonly served during special occasions. It is made from cassava, a starchy root crop that is widely available in tropical countries. The cake has a dense and chewy texture and is topped with a creamy coconut custard. Adding macapuno, a type of sweetened coconut meat, gives the cake a unique flavor and texture. In this article, we will provide you with a step-by-step guide on how to make cassava cake with macapuno, a recipe that is easy to make and perfect for any occasion.
Ingredients
- 1 kg grated cassava
- 1 can (400 mL) coconut milk
- 1 can (390 g) condensed milk
- 4 eggs
- 1/4 cup butter, melted
- 1/2 cup sugar
- 1/2 cup macapuno, shredded
Equipment
- Mixing bowls
- Whisk
- Grater
- 9x13 inch baking dish
- Oven
Preparing the Cassava
- Wash and peel the cassava.
- Grate the cassava using a grater.
- Squeeze out excess moisture from the grated cassava.
Making the Cake Batter
- In a mixing bowl, combine the grated cassava, coconut milk, condensed milk, eggs, melted butter, and sugar.
- Whisk the ingredients together until well combined.
Adding the Macapuno
- Add the shredded macapuno to the cake batter.
- Mix until well combined.
Making the Coconut Custard Topping
- In a mixing bowl, combine the coconut milk, condensed milk, and eggs.
- Whisk the ingredients together until well combined.
Baking the Cassava Cake
- Preheat the oven to 350°F (175°C).
- Pour the cake batter into a 9x13 inch baking dish.
- Spread the batter evenly using a spatula.
- Pour the coconut custard topping over the cake batter.
- Bake the cake for 45-50 minutes or until the top is golden brown.
- Remove the cake from the oven and let it cool.
Serving and Storing
- Cut the cassava cake into squares.
- Serve the cake at room temperature.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Tips and Tricks
- Use fresh cassava for better flavor and texture.
- Be sure to squeeze out excess moisture from the grated cassava to avoid a soggy cake.
- Mix the cake batter well to ensure that the ingredients are evenly distributed.
- Don't overmix the batter to avoid a tough cake.
- Use a toothpick to check if the cake is done. Insert it in the center of the cake, and if it comes out clean, the cake is done.
Conclusion
Cassava cake with macapuno is a delicious Filipino dessert that is easy to make. The combination of the chewy cassava, sweet macapuno, and creamy coconut custard is a perfect blend of flavors and textures. By following the step-by-step guide provided in this article, you can make this dessert at home and impress your friends and family.
FAQs
Can I use frozen grated cassava instead of fresh?
Yes, you can use frozen grated cassava as long as you thaw and squeeze out excess moisture before using it.
What can I use instead of macapuno?
You can use other toppings such as grated cheese, toasted coconut, or caramelized sugar.
Can I make the cake ahead of time?
Yes, you can make the cake ahead of time and store it in the refrigerator. Just reheat it in the oven or microwave before serving.
Can I use a different size baking dish?
Yes, you can use a different size baking dish, but the baking time may vary depending on the size of the dish.
Can I freeze cassava cake with macapuno?
Yes, you can freeze cassava cake with macapuno. Just wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to 3 months. Thaw the cake in the refrigerator before reheating it.
Cassava cake with macapuno is a popular Filipino dessert that is easy to make and perfect for any occasion. By following the step-by-step guide provided in this article, you can create this delicious dessert in your own kitchen. With its chewy texture and creamy coconut custard topping, this dessert is sure to impress your friends and family. Don't be afraid to experiment with different toppings or variations to make it your own. Enjoy!