CASSAVA

CAKE

Group 4
Members:
Bai Amelhia Pangal
Shyraizah Kungka
Kurt Jerrie Cruz
Mokhtar Ibrahim
Bai Khayriyah Jannah Mastura
Chriselle Louise Sibonga
Cassava Cake
Cassava Cake is a dessert made from grated cassava root
(kamoteng kahoy as we call in tagalog Philippine
language).The staple ingredients of the cake are cassava
root, coconut milk, sugar, egg, and butter. Some cooks and
bakers enhance its flavor and texture by adding vanilla and
coconut meats or topped with grated cheese. Some uses
evaporated milk to make the cake creamer.

Place of Origin: Philippines

Ingredients:
For the Cake:
 1 ½ kilogram of cassava roots (Kamoteng kahoy)
 1 cup coconut milk (kakang gata)
 2 cups of water
 1 cup sugar
 ½ cup butter or margarine, melted
 3 pieces of egg, beaten
 1 teaspoon vanilla syrup or powder

For the Topping:

 2 tablespoon all purpose flour
 1 cup coconut milk (kakagang gata)
 1 big can sweetened condensed milk
 2 pieces of egg, beaten
 ½ cup grated cheese (optional)

Cooking Procedure:

Preparation:

1. Remove the skin of the cassava root and wash.

2. Grate the cassava root.
3. Squeeze out its juice.
4. Scoop four cups of squeezed grated cassava and set aside for a while.

How to Cook the Topping:

1. In a pan, dissolve flour in coconut milk.
2. Add the condensed milk and egg then mix altogether.
3. Set in over a low fire while stirring constantly until thickened.
4. Set aside for a while.

How to Cook the Cake:

1. Combine ingredients for the cake : 4 cups of squeezed grated cassava, coconut
milk, water, sugar, melted butter or margarine, beaten eggs, and vanilla.
2. Mixed thoroughly and put into the greased pan. (You can grease the pan with
melted butter or any coooking oil).
3. Bake for 40 minutes in a preheated oven of 350 deg F (180 deg C).
4. Take out the pan from the oven and pour the topping onto the cake. Spread
topping evenly.
5. Return the pan into the oven and continue baking for another 20 minutes.
6. Check for doneness: For the topping – it should look light brown on the surface.
For the cake, insert a wooden toothpick in the center and when pulled out it
should come out clean, otherwise continue baking for another 10 minutes and
repeat the doneness test.
7. Take out the pan from the oven. Let it cool down a bit then refrigerate for 30
minutes.