This is a tutorial on how to make cassava cake, super cheesy with young coconut (buko) meat. The best version of Filipino kakanin cassava cake, guaranteed so yummy!
Yield: 1 pc (“9″x12″) & 1 pc (7” round cake)
1 1/4 – 1 1/2 kg Whole Cassava (will produce 1 kg grated cassava)
300g White Sugar
2 cups Fresh Coconut Milk
200g Young Coconut (buko) Meat
1 Stick Butter
1/4 cup Sweetened Condensed Milk
1/2 Bar Grated Cheese
Combine grated cassava, sugar, coconut milk and buko meat, mix well.
Pour on a 9″x12″ baking tray and 7″ round pan greased with butter.
Bake in a preheated oven for 1 hour/175°C.
Grease the top with butter, put condensed milk and grated cheese.
Bake for another 10 minutes or until brown.
Serve and enjoy!
Please don’t forget to write your feedback about the recipe once you tried it.
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