Cassava Cake

I'm blessed for having the opportunity to learn how to make some native kakanin. In my almost two years stay in Center for Culinary Arts Manila, I had a chance to work with Mrs. Annie Guerrero, who has an extensive knowledge of our native kakanin. While de-cluttering in April, I saw my old notes and recipes. I brought my clutter back here in Sydney ha.ha.ha.

Let me share with you one of my favorites, Cassava Cake or Cassava Bibingka for others. I have tweaked the original recipe for I find the base too sweet.

Recipe:

A.Base
1 kg of frozen grated cassava* ( approx. 4 cups each)
1 1 /2 c coconut milk*
1 c brown sugar
1/2 c sugar
3 eggs

B. Cream Topping
1 c coconut cream
1 c condensed milk
1 Tbsp. flour
2 egg yolks
Grated cheese, as desired.

Procedure:
1. Put all the base ingredients in a bowl and mix until blended.
2. Pour mixture in an aluminum foil lined pan and bake at 350 deg F or 170 deg C for 40 minutes or until done.
3. Set aside.
4. Prepare the topping. Combine the coconut cream, condensed milk and flour in a sauce pan.
5. Use a whisk to blend the flour. Cook in medium heat until slightly thick.
6. In a small bowl, beat the yolks and add around 1/2 c of the topping that you are cooking.

Mix well. This is called tempering. You might end up having scrambled eggs in  your topping if yolk is added straight away. Slowly add the beaten yolks with topping back into the mixture you are cooking.

7. Continue stirring until thick.
8. Pour the cooked topping on top of the baked cassava base. Generously top with cheese.

9. Put back the cassava cake into the oven to melt the cheese and for the golden brown colour.

10. You may turn on the heat on top of your oven for a quicker result.

*Notes:

1. Frozen grated cassava can be found from Asian stores. Otherwise, a food processor or our reliable grater may be used to grate the fresh cassava.
2. Coconut cream in can can be diluted with water to make coconut milk. Ratio is 1:1 (one part cream and one part water).
3. For convenience, this can be baked in disposable aluminum pans.
4. To test if base is baked, insert a toothpick and if it comes out clean, it's ready.