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Ingredients
- Serves 7 people
384 g cassava (grated)
350 ml evaporated milk
400 ml condensed milk
400 ml coconut milk
80 g grated cheddar cheese
Cassava Cake
Cassava cake is a popular dish that is eaten throughout the year as a merienda (afternoon snack). Sweet and slightly chewy, grated cassava and a mix of sweet condensed, evaporated and coconut milk come together to give you this unique slightly salty and sweet treat. It’s a definite Noche Buena favorite for many families and is also commonly seen in every household during special occasions, including mine!
- Easy
- 20 min
- 70 min
- 15 min
- 2 steps
- 5 Ingredients
- Easy
- 2 steps
- 5 Ingredients
- 20 min
- 70 min
- 15 min
Instructions
-
Grate the Cassava
- Peel and grate the Cassava to get 384g of grated cassava.
| After grating the cassava, squeeze out the sap to achieve a smoother texture for the cake
-
Bake the cassava
- Preheat the oven to 175°C.
- In a bowl, combine the grated cassava, evaporated milk, condensed milk, coconut milk and grated cheddar cheese in a mixing bowl and mix thoroughly.
- Next, pour it into a baking dish and bake in the oven for 1 hour.
- Remove from the oven and set aside.
- To get a nice brown coloring on the top, broil the cassava cake or torch it carefully using a blow torch.
Plate and Serve!
Allow it to cool and garnish it with extra grated cheese on top before serving.
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