Create With Mom: Cassava Cake

Monday, May 19, 2014

Cassava Cake

We enjoyed this flavourful, textured cassava cake that is sticky and slightly chewy. 

1 cup coconut milk (1/2 can or 200ml)
1 cup condensed milk to taste (1/2 can or 200ml)
1 lb package of frozen cassava 
1 egg
pinch of salt
Thaw and drain all the liquid from the cassava before mixing it with the ingredients. Shake the coconut milk container well before using 1/2 the can. Whisk the egg and mix all the ingredients together. 
Pour into a 8" circular tin baking pan lined with a banana leaf and bake for 55 minutes to 1 hour at 350F preheated oven until a skewer inserted in the center comes out clean. Serve warm or at room temperature.

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4 comments:

  1. what is cassava - not available at my local store

    ReplyDelete
    Replies
    1. cassava is known as yucca, yam, manioc. If you see in the frozen section or Asian supermarkets you will be able to find it

      Delete
  2. Just bought a cassava, cake looks delicious.

    ReplyDelete
  3. I bet this cake is delicious!!!
    Never tasted a cassava.
    Have a nice day

    ReplyDelete

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