CassavaCake is a treat enjoyed all year around – it’s made best with freshly grated cassava but it might be hard to find so you can substitute with frozen grated cassava
Pichi-Pichi is steamed, while tonight’s recipe for cassavacake is oven-baked. For those of you who have been following my blog on a daily basis for the past week, you would’ve known that I made something called Pichi-Pichi on Sunday using grated cassava
We enjoyed this flavourful, textured cassavacake that is sticky and slightly chewy. Thaw and drain all the liquid from the cassava before mixing it with the ingredients
Upon touchdown at Ninoy Aquino International Airport whenever I return home to Manila, there is one dessert I instantly dream of and crave - CASSAVACAKE
Pour the topping over the CassavaCake (baked batter) and spread evenly. Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowl and mix thoroughly
Mix together all the cassava ingredients except the topping. Pour the topping onto the cake and bake for another 15 minutes or until golden brown. Let the CassavaCake cool down for about 30 minutes or longer before slicing and serving. 2 pounds Cassava root, grated
or possibly you would like a cheesy cassavacake. Tapioca or cassava is a tropical root and I believed most Singaporean and Malaysians are very familiar with this root
It is a gelatinous dessert, or even a heavy mid-afternoon snack, made from grated cassava (or locally known to Filipinos as Kamoteng Kahoy) and freshly grated coconut
No cake would be more apt for MY celebration than yema cake. Yema cake was named after the sweet. It is a recent trend but it actually is almost the same as an old fashioned swiss roll called brazo dela reina (meaning the queen's arm, the same as brazo de mercedes but has a swiss roll instead of meringue for the cake base)
I decided I had plenty of time over the weekend to go for something pretty ambitious and eventually, after a lot of time browsing through Pinterest, I landed on cake balls
Caty's Corner | Recipes for poor college kids, single gals, and aspiring chefs alike!
I finally made puto (steamed cake) and I nailed it. My previous two trials were both big disappointments and my third steamed rice cake experiment was better but I forgot to sift the batter before steaming that the resulting puto has gritty "uncooked" rice in it
I have always had these 'jinx' when it comes to baking sponge cakes. I don't really know why, though I've followed exactly what the recipe said, but still, it will end up either being heavy or 'very not a sponge cake should look like'
I've been seeing some of my Filipino friends posting photos of yema cake the past few weeks, and I promised myself I will try to make it when I get the chance
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