Making Cassava Cake–Phillipine Dessert for Coconut Lovers

I went to Asian Market last weekend. Gathered several healthy vegetables and fruits.

One of the new things I want to try is Cassava.

I checked from Wikipedia.

“Cassava (/kəˈsɑːvə/), Manihot esculenta, also called manioc, yuca, balinghoy or kamoteng kahoy (in the Philippines), tabolchu (in Northeast India (Garo Hills)), mogo (in Africa), mandioca, tapioca-root, kappa (predominantly in India) and manioc root, a woody shrub of the Euphorbiaceae (spurge) family native to South America, is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrates. It differs from the similarly spelled yucca, an unrelated fruit-bearing shrub in the Asparagaceae family. Cassava, when dried to a powdery (or pearly) extract, is called tapioca; its fermented, flaky version is named garri.”

Then get a recipe online, and tried it:

Here is my recipe:

2 eggs

1 Cassava–shredded it.(about 2 cups)

1 can coconut milk

1 cup of regular milk

1/2 cup coconut

2 tsp vegetable oil

2 tbl sugar

I mixed all the ingredient, then bake (350 )  for one hour.

Then turn on boiler(low) for 4 minutes.

 

I like the texture! It tastes creamy and coconut chewing. The only thing I need to improve is : add more Cassava to make it drier,my daughter complains that it is too saggy.

For a cake lovers, I like the low sugar,low oil dessert.

 

Do you want to try next time?