Upon touchdown at Ninoy Aquino International Airport whenever I return home to Manila, there is one dessert I instantly dream of and crave - CASSAVACAKE
CassavaCake baked by Ate Rachelle Orozco Rosario (photo taken by the author). Cassava, by the way, is considered a tuber commonly called Brazilian arrowroot, yuca (Spanish), tapioca, manioc, or kamoteng kahoy in the Filipino language
CassavaCake. Kakanin, or Filipino native delicacies, are snacks usually made with or containing any or combination of coconut milk, rice flour, glutinous rice, cassava and sugar
CassavaCake Recipe. Making cassavacake for the first time. This cassavacake is a HIT. I minimize the ingredients down to 5 and still have the tasty quality of traditional cassavacake, just like HOME. 1 pack frozen grated cassava (thawed). 5 and still have the tasty quality of traditional cassavacake,. 1 pack frozen grated cassava (thawed)
One of the popular Filipino native delicacy is the cassavacake. It is easy to prepare especially if you already bought frozen grated cassava and shredded coconut instead of making it from scratch like we used to do way back home in the Philippines
Broil the Cassavacake until color turns light brown. Combine the grated cassava, shredded/grated coconut, melted butter, condensed milk, evaporated milk, cheese, sugar, coconut milk, and beaten eggs in a mixing bowl and mix thoroughly Grease the baking tray then pour-in the above batter
When it comes to dessert, Filipinos have introduced a unique cake to the world — the Cassavacake. A classic Filipino dessert composed of cassava or manioc – woody shrub used to create tapioca (a kind of starch)
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
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 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 never seen this cake when I was a young and only showed up in the last couple of years, I first saw it on blogs then the Filipino bakeries here in New Zealand started to sell them afterwards
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