Cassava Cake with Macapuno: A Delightful Filipino Dessert
Cassava Cake with Macapuno is a beloved Filipino dessert that combines the rich flavors of cassava with the unique texture of macapuno (sweetened coconut). This delightful treat is perfect for celebrations, special occasions, or simply as an indulgent dessert to enjoy at home. With its creamy consistency and sweet taste, this cake is sure to be a hit among family and friends!
Why Make This Recipe?
This recipe is not only easy to follow, but it also celebrates the beautiful flavors of Filipino cuisine. Cassava, a starchy root vegetable, is packed with nutrients and provides a lovely texture to the cake. The addition of macapuno adds a fun twist and an irresistible sweetness that will keep everyone coming back for more. It’s a simple dish that showcases the best of tropical ingredients and is sure to impress.
How to Prepare Cassava Cake with Macapuno
Making Cassava Cake with Macapuno is straightforward and rewarding. Follow these simple steps to create this delightful dessert!
Ingredients:
- 2 cups grated cassava 🥔
- 1 cup coconut milk 🥥
- 1 cup evaporated milk 🥛
- 1 cup condensed milk 🍯
- 3/4 cup sugar 🍬
- 1/4 cup melted butter 🧈
- 2 eggs 🥚
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the grated cassava, coconut milk, evaporated milk, condensed milk, sugar, melted butter, and eggs.
- Mix all the ingredients thoroughly until well combined.
- Pour the mixture into a greased baking dish.
- Bake in the preheated oven for about 45-50 minutes or until the top is golden brown.
- Let it cool before slicing and serving.
How to Serve Cassava Cake with Macapuno
Serve your Cassava Cake with Macapuno warm or at room temperature. You can cut it into squares or slices. For an extra touch, top it with some fresh macapuno or a sprinkle of grated coconut. Pair it with a scoop of ice cream for a delightful dessert experience! 🍦
How to Store Cassava Cake with Macapuno
Store any leftovers in an airtight container in the refrigerator. The cake can last up to a week. If you’d like to keep it longer, you can also freeze it. Just wrap it tightly in plastic wrap and then place it in a freezer-safe container. Thaw it in the refrigerator before enjoying it again.
Tips for Preparing Cassava Cake with Macapuno
- If using frozen grated cassava, ensure it’s thoroughly thawed and drained before mixing it in.
- Be careful not to overbake, as it can become dry. Keep an eye on it towards the end of the baking time.
- Feel free to add toppings of your choice, like cheese or more macapuno, for an extra layer of flavor.
Variations
You can switch things up by experimenting with different flavors! Consider adding nuts, such as cashews or almonds, or even some crushed pineapple for a tropical twist.
FAQs
1. Can I use fresh cassava instead of frozen?
Yes, you can use fresh cassava! Just ensure that it’s thoroughly peeled and grated before use.
2. What if I don’t have macapuno?
If you can’t find macapuno, shredded coconut can be a good substitute. It won’t be as sweet, but it will still add a nice texture.
3. How can I tell if the cake is done baking?
The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean.
Enjoy making this Cassava Cake with Macapuno, and delight in sharing it with your loved ones! 🍰🎉