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Yummy Cassava Cake

Cassava Cake Ingredients Yummy Cassava Cake

Filipino Food Cassava Cake

Cassava cake is a type cake made out of cassava and coconut milk, a popular dessert or snack in the Philippines. Cassava which is also called yuca or manioc is a root crop native to tropical and sub-tropical regions. It is the third largest source of carbohydrates after rice and corn. Cassava is very rich in starch, calcium, phosphorus and Vitamin C, though it contains those good vitamins and minerals cassava is toxic as well and should not be consumed raw due to linamarin and lotaustralin which are toxic compounds and a kilogram of these root crops can contain 20mg to 1g of cyanide per kilogram (it only takes 40mg of cassava to kill a cow) but if you are lucky to live it is also known to cause goiters, pancreatitis and ataxia.

Though it is said to be toxic cooking this would greatly reduce the toxins. Cassava can be cooked in a multitude of ways where it can replace potato, can be deep fried; can be included in soups, stews and purees. It can also be used in desserts; in fact sago pearls are from cassava starch. A very versatile ingredient that is why in Philippines we have different desserts and snacks that is made out of this crop like this post a creamy and soft cake made out of grated cassava.

How about you have you made or encountered dishes that can be deadly like this?

Ingredients (Cassava Cake)

1kg grated cassava
1 large can coconut milk
1/2 large can evaporated milk
1/2 can condensed milk
2 eggs, beaten
1/4 cup butter, melted
1/2 cup grated cheddar cheese
1 cup sugar

Ingredients (Topping)

1 large can coconut milk
1/2 can condensed milk
2 tbsp flour
2 tbsp sugar
2 egg yolks, beaten
1/4 cup grated cheddar cheese

How to create Cassava Cake

1. In a large mixing bowl combine all Cassava Cake ingredients; mix thoroughly until even in consistency.
2. Pour in a greased baking tray then bake in a 180C preheated oven for 45 minutes.
3. While baking in a sauce pan mix together topping ingredients, mix thoroughly until even in consistency. Cook in low heat until sauce thickens.
4. Remove cassava cake from oven then pour sauce on top, distribute evenly then place back in the oven and bake at 220C for 15 more minutes or until top turns golden brown.

  

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