Friday, January 17, 2014

Carolyne's Cassava Cake

Last of the Cassava Cake

Just Baked Cassava Cake
Cassava is a starchy, tuberous root which, when dried to a pearly & powdery extract, is called tapioca. Grated cassava root is available in the frozen section of the Asian market in our neighborhood. 

Carolyne is a Burmese friend who posted this recipe on Facebook. I followed her recipe exactly, except that the cake did not brown sufficiently so I turned off the oven and left the cake in for an extra half an hour until it developed this lovely golden color. Thank you, Carolyne, for your inspiration and for adding another delectable dish to my Burmese food repertoire. While this cake was baking, our home was filled with a wonderful aroma!

Macapuno strings are usually sold in Asian supermarkets. You can also buy it from online stores like Amazon.  But if you can't find macapuno, you can substitute with 1-1/2 cups sweetened flaked coconut plus 1/2 cup water.

2 (16 oz.) pkg. frozen grated cassava, thawed
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) can coconut milk
1 (12 oz.) bottle sweetened shredded coconut (macapuno)
2 eggs, beaten
2 tsp. vanilla essence

  1. Preheat oven to 350°F.
  2. Grease a 19" x 13" oven-proof pan.
  3. Mix all ingredients until well combined and pour into prepared pan.
  4. Bake at 350°F for 1 hour until tester inserted in center comes out clean.
  5. Turn oven off but leave cake in oven until deep golden crust develops.

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