This is the time of year when I get into a panic mode. It is my fault. I bring the stress on to myself. I need to simplify my life by planning simpler dishes and easier desserts like this classic Filipino Cassava Cake. I have to try and remember Thanksgiving and the Christmas holidays are a time to reflect and be thankful for the many blessings our family was given through the year.
As we pause to ponder on what we are grateful for, I go back to the first phase. It has to begin within us first. In order for us to experience blessings, we have to share ours first. Be a blessing to others, before you should expect any to come your way. You have to give in order to receive, was a valuable lesson my parents always taught me. In order to have friends, be a friend first. To be loved, be lovable first. You get the picture.
Socially and culturally we are trained to give to others. But in order for us to be giving, we must find it in ourselves to be kind, compassionate and respectful – to ourselves and to others. Finding little ways to show these to others is a good start. Being a blessing is infectious. Like a pebble tossed in a pond, one simple act of caring shared with our circle of friends and family, can emanate to a larger circle of blessings all around. Start the blessings. Be the first to toss that pebble.
Happy Holidays from our table to yours!
Filipino Cassava Cake
- 16 ounces grated cassava (frozen) thawed, drained (from Asian markets), about 2 cups grated cassava
- 3 whole large eggs divided, set aside 1 for topping
- 1 1/2 cups granulated sugar
- 1 can (12 fl. oz./354 ml) evaporated milk divided use half of can for cake, rest for topping
- 1 can (13.5 fl oz./400 ml) coconut milk divided, use half of can for cake, rest for topping
- 1 teaspoon pure vanilla extract for topping
- 1 Tablespoon softened unsalted butter to grease baking pan
- 2 Tablespoons melted unsalted butter for topping
- Preheat oven to 350 F degrees.Grease with baking spray and softened butter a 9 x 11 inches baking pan with a depth of at least 2 inches. Set aside.
To make cassava filling:
- In a large mixing bowl, combine the following ingredients with a wooden spoon: Grated cassava, eggs, granulated sugar, half of the can of evaporated milk, half of the can of coconut milk. Blend well till ingredients are incorporated.
- Pour the cassava mixture into the greased baking pan.Bake at 350 F degrees for 50 to 55 minutes. Test the middle with the tip of a sharp knife. If knife comes clean, cassava cake filling is done. Remove from the oven to add the topping.
To make the topping:
- In a small bowl, mix together the egg, halves of the evaporated milk and coconut milk, and vanilla. Blend well.
- Pour the topping mixture over the cooked cassava cake. Pour the melted butter over the topping.Return the cassava cake with topping to the oven. Broil at 400 F degrees for 12 to 14 minutes till top is brown and has a golden crust.
- Take the cooked cassava cake with the topping out of the oven. Cool on the counter till it is at room temperature.Once cooled, cover with foil and refrigerate to firm up for at least 4 to 6 hours or up to overnight.Slice in squares and serve warm or chilled as a dessert or snack.
- Keep refrigerated at all times. This keeps in the refrigerator up to 3 days. When broiling, keep in mind the oven tends to get extremely hot, so keep an eye on the cassava while top is starting to brown. Do not leave the kitchen nor leave the oven unattended or it will burn at this stage of broiling.
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe? I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. Buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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