Cassava Cake

Filipino Style Recipe: cassava cake is another sweet Filipino delicacies. It is made of grated cassava(Kamoteng Kahoy) as main ingredients then mixed with condensed milk, coconut milk, eggs, butter and macapuno or young coconut strips. Topped with creamy milk mixture then baked until firm and golden brown. This cake has a thick and soft consistency and chewy and spongy texture.

Estimated time of preparation and cooking: 60-80 minutes

Cassava Cake:
2 packs(16 oz.) grated cassava
1 can(14 oz.) condensed milk
1 can(14 oz.) coconut milk
1/4 cup melted butter
2 pieces eggs, beaten
1/2 bottle macapuno
2 cups brown sugar
1/2 teaspoon salt

1/2 can condensed milk
1/2 can coconut milk
1 egg yolk
1/2 bottle macapuno

Part 1
1. In a large bowl, combine cake ingredients. Mix well
2. In a baking pan, grease with butter then pour the mixture.

Part 2
1. Bake over 350 degrees Fahrenheit for about 45 minutes or until firm.
2. In a bowl, mix topping ingredients then spread evenly over cake.
3. Bake again for another 15 minutes or until top turns to golden brown.
4. Remove from the oven and let it cool before slicing. Enjoy!

1. grated cassava is available in grocery stores under frozen section.

Pichi Pichi

Filipino Style Recipe: Pichi-Pichi is another popular and easy Filipino delicacy specially in Quezon province. In traditional way we used to boil and grate the cassava(kamoteng kahoy). To make things easier, we will used cassava flour instead. This delicacy is made with combined grated cassava, water and sugar. Steamed and rolled in grated coconut.

Estimated time of preparation and cooking: 60-70 minutes

2 cups grated cassava or cassava flour
1 cup white sugar
1/2 teaspoon lye water
2 cups pandan water(combine 2 cups water and 1/2 teaspoon pandan extract)
1 cup grated coconut or grated cheddar cheese

1. In a bowl, combine all the ingredients except grated coconut. Mix until well combined.
2. Pour the mixture into individual cup molds.
3. In a steamer, steam the mixture for 40-45 minutes or until golden and translucent.
4. Remove from steamer and let it cool.
5. Remove from the cup and roll each pieces into grated coconut for nice coating. Done!

1. Another traditional way is to boiled pandan leaves to produced pandan water.