FILIPINO CASSAVA CAKE WITH MACAPUNO

 Cassava cake with macapuno is a traditional Filipino dessert made of grated cassava, coconut milk, condensed milk and macapuno, which is soft, chewy coconut meat. Cassava cake is a popular merienda (snack) or dessert and is often served during special occasions like Christmas and fiestas.

(Looking for other easy merienda ideas? Try homemade taho, refreshing mango sago or soft and chewy pichi pichi. Very easy to make and so delicious!)

Ingredients

▢2 16-oz packs frozen grated cassava thawed

▢1 11-oz jar macapuno in syrup drain as much as of the syrup as you can

▢1 14-oz can coconut milk

▢1 10-oz can condensed milk divided

▢5 tbsp brown sugar

▢¼ cup unsalted butter softened

▢pinch salt

Instructions

Preheat oven to 350F. Grease a 9×13 inch baking dish and set aside.

In a large bowl, stir all ingredients – but only half of the condensed milk – until combined. Smush the softened butter to the sides of the bowl to make sure it is incorporated.

Pour the batter into your prepared dish and bake for about 1 hour or until the edges start turning puffy and golden brown and the centre is set. It's okay if the top of your cake is still bubbling.

Carefully remove the cake from the oven – keep the oven on – and spread the rest of the condensed milk on top. Try to spread it as evenly as you can.

Continue to bake your cassava cake until the top is caramelized. You can also choose to broil on low for a few minutes to help with the caramelization. Just remember to watch your cake because broiling can easily burn it.

Remove from oven and allow to cool in baking dish before cutting into squares and serving. Best served warm.

Share this post