Today, we will explore a new tropical ingredient and how we can make a cake with it. That special ingredient is cassava, and it was introduced to me by my friend Wendy. But first off, what is cassava?????
Cassava, also called yuca, mogo, manioc, mandioca and kamoting kahoy a woody shrub of the Euphorbiaceae (spurge family) native to South America, is extensively cultivated as an annual crop in tropical and subtropicalregions for its edible starchy, tuberous root, a major source of carbohydrates…Cassava, when dried to a starchy, powdery (or pearly) extract is called tapioca… [via wiki]
Cassava: without the hard skin. Looks like taro without the purple.
The following recipe is from http://www.pinoyrecipe.net/cassava-cake-recipe/#axzz1wKlCw700 with some of my own notes. Please give them all the credit. I copied the recipe here below for your convenience.
Preparation Time: 20 minutes: Cooking Time: 60 minutes: Servings: 24 squares
Cassava Cake Mix:
- 2 Lbs Grated Cassava (Note: I used fresh cassava, I’m not sure about frozen. Peel skin off and chop it up in food processor)
- 1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)
- 1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)
- 1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)
- 1 12 oz. Can Evaporated Milk
- 2/3 Cup Sugar
- 3 Eggs plus 3 Egg Whites
- 1 Cup Grated Coconut (Note: I used angel flake coconut from American grocery stores)
- 3 Egg Yokes
- 1/3 Cup Reserved Sweetened Condensed Milk
- 1/3 Cup Reserved Coconut Milk
- 1/3 Cup Reserved Coconut Cream
- Preheat oven to 350° f.
- In large mixing bowl combine cake ingredients.
- Mix well. Pour equally into two large greased rectangular pans.
- Bake until top is no longer liquid (approximately 40 minutes to 1 hour).
- Mix topping ingredients well and spread evenly on the two cakes.
- Bake an additional 20 to 30 minutes. Cool cakes completely. (Note: At the end, I broiled until it browned the top, so it looks better)
Hungry Cactus’ verdict: n/a
I actually don’t have a rating for cassava, as I feel it is not a strong flavored ingredient, and should not be evaluated as such. Unlike taro, which has a distinct taste and texture, cassava is mainly a starch foundation. I would say the essence of the cassava cake is from the coconut flavors (coconut cream, coconut milk and shredded coconut), not to mention the smooth and sweetness from the condensed and evaporated milk! Having said all that, I’d say the cake reminds me of Japanese mochi skin with coconut flakes (not very sweet with hints of coconut flavors). Also, the cake was extremely easy to make, though unfortunately not with the healthiest of ingredients. =P
Anyway, I will need to continue to evaluate cassava as an ingredient in other dishes…so stay tuned!!!