Heavenly Cassava Cake
7
cups juice of grated cassava
1 can evaporated milk
7 ¾ cups gata (coconut milk)
2 tsp vanilla
3 large eggs
4 cups refined white sugar
1 250g unsalted butter
1 can evaporated milk
7 ¾ cups gata (coconut milk)
2 tsp vanilla
3 large eggs
4 cups refined white sugar
1 250g unsalted butter
Topping:
1 250ml condensed milk
1 cup grated cheese
1 250ml condensed milk
1 cup grated cheese
PROCEDURE:
1.
Preheat oven at 250° Celsius. Cream melted butter and sugar. Add one egg at a
time.
2. Pour in vanilla, gata (coconut milk), evaporated milk and cassava. Mix thoroughly.
3. Slowly pour mixture in any thick pan (any shape) and bake for 45 minutes or until golden brown. The result should be custardy soft texture and toothpick should come out clean when inserted.
4. Add topping a few minutes before cassava is cooked.
2. Pour in vanilla, gata (coconut milk), evaporated milk and cassava. Mix thoroughly.
3. Slowly pour mixture in any thick pan (any shape) and bake for 45 minutes or until golden brown. The result should be custardy soft texture and toothpick should come out clean when inserted.
4. Add topping a few minutes before cassava is cooked.
This one holds a very fragile sentimental value. I first made one
back when I was around 9 years old. I almost drained, the freshly grated (by
myself) 2 kilos of cassava juice in our sink. Since then I became very very
very very vigilant when reading recipes and following them.
This was originally posted at http://saltforvanilla.wordpress.com, October 1, 2010.
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