I came across this particularly tasty version of the simple cassava cake while visiting some friends in New Jersey. Its almost custard-like texture makes it a far cry from the gummy, fibrous and almost bitter version they sell in kakanin stalls. It keeps well — in fact, it tastes better after a day or two. And the recipe is very easy to follow. Trust me. If you saw the way Tito Benny mix the ingredients in an aluminum pan, you’ll be as smug as I am. “Hah! That’s it”, you’ll say. But once it’s out of the oven, with the crust happily bubbling, you’ll never believe it was that simple to make.
Ingredients
- 1/2 kg Cassava grated (you can use frozen ones)
- 1 can (355 ml) Evaporated milk
- 1 can (300 ml) Condensed milk
- 1 can (400 ml) Coconut milk
- 1 1/2 cup Macapuno, string
- 1 cup Sweetened Langka (Jackfruit)
- Pasteurized cheddar cheese, crumbled
- 4 large eggs
Here’s how
Preheat oven to 350 degree F (~ 175 C).
Set aside 1/4 cup condensed milk and 1 egg yolk for the topping.
Combine the remaining ingredients (told you it was easy) in a non-stick baking dish. Or you can just spray a regular baking dish with cooking spray. Mix well making sure that the cheese, macapuno and langka bits are evenly distributed.
Bake until top is lightly brown.
Mix together the condensed milk and egg yolk. Spread over the top. Put back into the oven until golden brown or bubbling.
Let it cool completely before serving.
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