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Cassava Cake with Macapuno: A Sweet Filipino Delight
Cassava cake is a beloved Filipino dessert that has captured the hearts of many with its rich, creamy, and comforting texture. One variation of this classic dessert is Cassava Cake with Macapuno, a mouthwatering twist that adds a unique flavor and texture to an already delicious treat. With its sweet, coconut-rich taste and smooth consistency, this cake is perfect for special occasions or as a comforting everyday dessert.
Let’s explore the recipe for Cassava Cake with Macapuno, and learn why it should be a part of your dessert repertoire.
What is Cassava Cake?
Cassava cake is a traditional Filipino dessert made from cassava, a starchy root vegetable that is native to South America but widely used in tropical countries like the Philippines. The cassava is grated and mixed with coconut milk, sugar, eggs, and other ingredients to create a dense, pudding-like texture.
What makes cassava cake special is its combination of textures and flavors. It’s soft and slightly chewy with a mildly sweet coconut flavor that pairs beautifully with a creamy topping.
In the case of Cassava Cake with Macapuno, the cake is elevated with macapuno, a sweet and stringy coconut preserve, giving it an even richer flavor. Macapuno is made from the soft, jelly-like part of the coconut, which adds a unique sweetness and chewy texture to the dessert.
Ingredients for Cassava Cake with Macapuno
To make this delicious Cassava Cake with Macapuno, you’ll need a few key ingredients. Here’s what you’ll need:
For the Cassava Cake:
- 2 cups grated fresh cassava (or frozen grated cassava if fresh is unavailable)
- 1 cup coconut milk
- 1/2 cup evaporated milk
- 1/2 cup condensed milk
- 3/4 cup sugar (adjust to taste)
- 2 large eggs
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
For the Topping:
- 1/2 cup macapuno strings (or macapuno preserves, drained)
- 1/4 cup coconut milk
- 2 tablespoons sugar (optional)
How to Make Cassava Cake with Macapuno
Making this Cassava Cake with Macapuno is simple and straightforward. You’ll need to prepare the cake and the topping separately, but the process itself doesn’t take long. Here’s how to make it:
1. Prepare the Cake Mixture:
- Preheat your oven to 350°F (175°C). Grease a baking dish (8×8 inches or 9×9 inches) with butter or cooking spray to prevent sticking.
- In a large mixing bowl, combine the grated cassava, coconut milk, evaporated milk, condensed milk, sugar, eggs, melted butter, vanilla extract, and baking powder. Stir the ingredients until everything is well combined and smooth.
- Pour the mixture into the prepared baking dish, spreading it out evenly.
2. Bake the Cake:
- Place the dish in the oven and bake for about 45-50 minutes, or until the top is golden brown and the cake is firm to the touch. You can check the doneness by inserting a toothpick in the center — it should come out clean.
- Once baked, remove the cake from the oven and let it cool slightly while you prepare the macapuno topping.
3. Prepare the Topping:
- In a small saucepan, combine the macapuno strings, coconut milk, and sugar (if using). Heat over medium heat, stirring occasionally until the mixture becomes heated through and the sugar has dissolved. Let it simmer for about 2-3 minutes. The macapuno should become soft and infused with the coconut milk.
