Sunday, February 10, 2013

Filipino Cassava Cake

Carb up Sunday! I save these little treats for just such a day.

Made some modifications to the traditional recipe and came out quite nice.

1 pkg frozen grated cassava
1 can full fat coconut milk
1 pkg frozen young coconut strips unsweetened (reserve 1/4 cup for topping)
1 egg
2 tbsp butter
1 tsp vanilla
1/2 tsp Hawaiian salt
2 tbsp coconut sugar (1 for cakes, 1 for topping)

Preheat oven to 350deg. Combine all ingredients except butter mixing thoroughly with spatula. Grease pan or muffin tins with butter then add cassava mixture. Bake for 45min. Mix 1 tbsp coconut sugar with 1/4 coconut strips and place on top of cake. Return to oven to brown another 15-20min. Let cool and enjoy!

1 comment:

  1. How much fresh cassava would I have to use to make the same recipe?