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Cassava Cake (Panlasang Pinoy)

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Ingredients

BATTER
2 packs grated cassava, about 2 lbs total weight
1 can coconut milk
½ can evaporated milk
2 eggs
¼ cup butter, melted
6 tablespoons cheddar cheese, grated
½ cup condensed milk
14 tablespoons sugar
TOPPING
1 can coconut milk
2 tablespoons sugar
½ cup condensed milk
2 tablespoons flour
2 tablespoons cheddar cheese, grated
1 egg
Macapuno strings, optional
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Nutrition Facts

Amount Per Serving

Calories Calories from Fat
% Daily Value
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Saturated Fat g %
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Directions

PREPARING THE BATTER Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowl, and mix thoroughly. Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again. Grease the baking tray then pour-in the batter (ingredients that have just been mixed). Preheat oven for 350 degrees Fahrenheit for 10 minutes then put in the baking tray with batter and bake for 1 hour. PREPARING THE TOPPING Combine the sugar and flour and put in a heated saucepan. Pour-in the condensed milk then mix thoroughly. Add the cheese while stirring constantly. Pour the coconut milk and stir constantly for 10 minutes Pour the topping over the baked Cassava Cake and spread evenly. Separate the yolk from the egg white of the remaining egg, we’ll be needing the egg white. Glaze the topping with the egg white (you may use a basting brush for this step) Broil the Cassava cake until color turns light brown. Garnish with grated cheese and serve. Share and enjoy!

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