Cassava cake with macapuno is a delicious Filipino dessert that combines the flavors of cassava (also known as yuca) and macapuno, a type of sweet coconut sport. Here’s a simple recipe to make this delightful treat:
Ingredients:
- 2 cups grated cassava (fresh or frozen)
- 1 can (14 ounces) condensed milk
- 1 can (13.5 ounces) coconut milk
- 1 can (12 ounces) macapuno strings (sweetened coconut sport)
- 3 eggs
- 1/4 cup melted butter or margarine
- 1/2 cup grated cheese (cheddar or any cheese of your choice), optional
- 1/2 cup sugar (adjust to taste)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup desiccated coconut (optional, for topping)
Instructions:
- Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the grated cassava, condensed milk, coconut milk, macapuno strings, eggs, melted butter, grated cheese (if using), sugar, salt, and vanilla extract. Mix well until everything is thoroughly combined.
- Pour the mixture into the prepared baking dish and spread it evenly.
- If desired, sprinkle the desiccated coconut on top of the mixture for added texture.
- Bake in the preheated oven for about 45-50 minutes or until the top is set and lightly golden brown.
- Once baked, remove from the oven and let it cool down for a few minutes before slicing into squares or diamonds.
- Serve warm or at room temperature. Enjoy your delicious cassava cake with macapuno!
This dessert is perfect for special occasions or simply as a sweet treat to enjoy with family and friends.
