Cassava Cake with Macapuno is a beloved dessert in Filipino cuisine, known for its rich, creamy, and indulgent flavor. This delectable treat combines grated cassava with the sweetness of coconut milk, condensed milk, and macapuno strings, making it a perfect dessert for any celebration or casual gathering. Whether served warm or chilled, its delightful texture and aroma bring a touch of home to your table.
Ingredients
- 2 cups grated cassava (fresh or frozen)
- 1 cup coconut milk
- 1 cup evaporated milk
- 1 cup condensed milk
- 3/4 cup sugar
- 1/4 cup melted butter
- 2 eggs
- 1/2 cup macapuno (preserved coconut strings)
- 1/2 cup grated cheese (sharp cheddar or Edam)
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup grated coconut (optional, for topping)
Preparation
Step 1: In a large mixing bowl, combine grated cassava, coconut milk, evaporated milk, condensed milk, sugar, melted butter, eggs, salt, and vanilla extract. Mix well until all ingredients are fully incorporated.
Step 2: Gently fold in the macapuno strings and grated cheese, ensuring even distribution without overmixing.
Step 3: Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper. Pour the cassava batter into the dish and spread it evenly.
Step 4: Sprinkle grated coconut on top for an optional crunchy texture.
Step 5: Bake for 45–50 minutes, or until the cake is golden brown, the edges are slightly crispy, and a toothpick inserted in the center comes out clean.
Step 6: Allow the cassava cake to cool for 15–20 minutes before slicing. Garnish with additional macapuno or grated cheese if desired. Serve warm or at room temperature.
Variation
- Cheese Lovers: Add extra grated cheese on top during the last 10 minutes of baking for a cheesy crust.
- Creamier Version: Replace half the grated cassava with mashed sweet potatoes for a softer texture.
- Tropical Twist: Incorporate diced jackfruit or pineapple chunks for added sweetness and flavor.
Cooking Notes
- Ensure the grated cassava is free of excess moisture before mixing.
- For a richer flavor, substitute part of the coconut milk with coconut cream.
- Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven or microwave before serving.
Serving Suggestions
- Pair the cassava cake with a cup of hot coffee or tea for a delightful afternoon snack.
- Serve with a dollop of whipped cream or a drizzle of caramel sauce for added decadence.
- Perfect as a centerpiece dessert for family gatherings or potluck parties.
Tips
- Use fresh cassava for the best texture and flavor, but frozen cassava works as a convenient alternative.
- Let the cake cool completely before slicing to maintain its shape and consistency.
- Adjust the sweetness by reducing the sugar if preferred.
Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Nutritional Information (Approximate per serving):
- Calories: 350
- Protein: 5g
- Sodium: 120mg
FAQs
Q: Can I use frozen cassava instead of fresh?
A: Yes, frozen cassava works well. Just thaw and drain any excess moisture before using.
Q: What is macapuno, and where can I find it?
A: Macapuno is a type of preserved coconut string, commonly available in Asian or Filipino grocery stores.
Q: Can I make this recipe ahead of time?
A: Absolutely! Cassava cake stores well in the fridge for up to 3 days and can be reheated before serving.
Conclusion
Cassava Cake with Macapuno is a timeless Filipino dessert that brings comfort and joy with every bite. Its rich, creamy flavors and unique texture make it a standout at any gathering. Whether you’re making it for a festive occasion or simply indulging your sweet tooth, this recipe is sure to impress. Try it today and savor the essence of Filipino culinary tradition!
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Cassava Cake with Macapuno Recipe
- Total Time: 1 hr 5 mins
- Yield: 8
Ingredients
Ingredients
Instructions
Preparation
Notes
- Prep Time: 15
- Cook Time: 50
- Category: Dessert
- Cuisine: Filipino