Making cassava cake is easy and requires no electrical machines. Here’s how to make cassava cake:
Good for 3-4 persons
1 can of Condensed Milk
4 cups of sugar
1 bowl of grated cassava
1-2 cups of grated cheese (optional)
cheese scraper metal pan
Pot with a tight lid
1. First you must peel the brown skin of the cassava. To make it easier, press the knife on the skin and turn the cassava until the knife goes to the end. It will produce a spiraling effect. Then, gently peel off the skin.
2. Scrape the cassava into tiny pieces using a cheese grater.
3. Squeeze out the white juice from the grated cassava by putting it in a cheesecloth or any breathable cloth. Make sure to remove the white juice as much as you can because it may contain Cyanide that is deadly for humans.
4. Put the grated cassava in a bowl and start mixing the milk and 2 cups of sugar. After that, place the bowl aside.
5. Pour 3-4 tablespoons of sugar into the metal pan (depending on how big the pan is) and spread it out evenly. Place your metal pan on a low fire. This will melt the sugar into a liquid dew and will serve as the top part (icing) of the cassava cake.
6. Wait for 2-3 minutes for the pan to cool down. The melted sugar will turn into a glass-like material.
7. After waiting, put the mixture of cassava and milk into the pan. Spread evenly, and make sure to give 1-2 cm of space from the edge of the pan so there is room for the cake to expand.
8. Put your pan in an oven for 30-40 minutes or you may use a wide pot that has no holes. If you decide to use a simple pot, put 2-3 cups of water then put a metal grid or any metal plate on the bottom of the pot. This will elevate the pans and avoid water from spilling inside the pans. Then, close the pot so the heat stays inside.
The steam of the water from boiling will cook the cassava cake, and the water will also avoid burning on the bottom of your pot. Likewise, cook the cake for 40 minutes. You may check on the cake after 30 minutes and see if all the water has boiled. Just add more water if it has evaporated.
9. Take the pans out of the pot and let them cool down. Once cool, you may remove the cake by flipping the pan upside down.
To make sure that it is cooked, check the sides of the cake. See if the grated cassava has melted with the milk. The texture of the cassava should be a little chewy and sweet, like rice cake. Enjoy this easy recipe with cheese sprinkled on top!
1. If you want a softer cake, put more condensed milk in the mixture. Likewise, to make it dry and rough, put less milk.
2. If you want a slightly “burnt” tasting cake just like my family likes the caramel to be slightly burned, just set the melting of the sugar at medium fire.