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Dessert Recipes

Cassava Cake with Egg Toppings

Ingredients

  • 2 packs frozen grated cassava ( you can get this at local Filipino stores)
  • 2 cans coconut milk (or frozen pack coconut milk)
  • 2 1/2 cans condensed milk
  • 2 eggs (beaten)
  • 1/4 cup macapuno or sweetened coconut strings
  • 1 teaspoon vanilla extract
  • Toppings
  • 2 egg yolks, whipped
  • 1/2 condensed milk
  • Mix and blend the egg yolks and condensed milk

Instructions

  1. Preheat oven to 325 degrees Celsius.
  2. Thaw cassava or coconut milk if you bought the frozen one. Mix all ingredients and blend well.
  3. Line a pyrex dish ( 9″ x 15 x 2″) with aluminum foil or with banana leaves if available.
  4. Pour the mixed ingredients onto the pyrex dish.
  5. Bake at 325 C for 25-35 minutes. Check if it is done when the top solidifies.
  6. Remove from oven.
  7. Spread the toppings on top.
  8. Bake for an additional 10 minutes until the topping thickens.
  9. Remove from oven. Cool and cut into squares. Serve

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