Tes' Special Cassava Cake
- 1 kilo grated cassava
- 2 cups sugar
- 4 cups thick coconut milk
- 1/4 cup melted butter (plus additional for greasing pans)
- 2 eggs
- egg yellow food color (optional)
- 1 cup thin coconut milk
- 1 can condensed milk
- 2 tablespoons all-purpose flour
- Preheat oven at 340*F
- Crack eggs in a bowl and beat lightly. Add melted butter (which has been cooled down to room temp), sugar, and thick coconut milk. Mix together and add food coloring if desired.
- Once sugar is dissolved, add grated cassava and mix until thoroughly blended.
- Prepare the pans by greasing the bottom and sides of the pans with melted butter. Pour cake batter on pans, giving enough space for expansion and topping. Bake until the batter firms up and the toothpick inserted in the middle of the pan comes out clean.
- While the cake is baking, cook the topping. In a saucepan, place thin coconut milk and flour. Mix to dissolve flour, before adding condensed milk. Mix until well blended.
- Turn on the stove, and under medium heat bring mixture to a boil while constantly stirring. Once it starts to boil, turn off the heat. The topping will thicken as it cools down.
- When the cake is cooked, pour topping, making sure that you divide the topping equally to number of pans used. If it becomes too thick, just add water to thin it down.
- Place back the pan(s) in the oven and bake until the topping firms up and has turned brown.
- Allow the cake to cool down completely before taking out of the pan. Serve on a platter as is, or slice into squares if desired.
The recipe turned out good. My sister loved it a lot, and I am thinking of baking some again for mom's household members in the church org.