July 09, 2016
Desserts, Dairy, Eggs,
Oven Bake, Stove Top, Evaporated Milk, Condensed Milk more
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"This is my ultimate favorite Filipino dessert. I used to work in an office with many Filipino women, and one would always be asked to bring this awesome cake. It's not really cake, it's dense. And the topping - OMG... Try this, you won't be disappointed! You can find frozen grated cassava at Asian markets, and sometimes in the grocery store. My local Publix carries it - and we don't have a huge Asian population here."
Pre -heat oven for 350 F.
In a mixing bowl, combine the grated cassava, butter, ½ cup condensed milk, ½ cup evaporated milk, 6 tablespoons cheddar cheese, 14 tablespoons sugar, and 2 eggs. Mix thoroughly.
Add the 2 cups coconut milk, and stir to combine.
Pour into a greased baking dish and bake for 60 minutes. Remove from oven and put aside.
While the cake is baking, prepare the topping by combining 2 tablespoons sugar and flour in a heated saucepan. Add 1/2 cup condensed milk and mix thoroughly.
Add 2 tablespoons cheddar cheese while stirring constantly.
Pour 2 cups of coconut milk and stir constantly for 10 minutes
Pour the topping over the Cassava Cake and spread evenly.
Briefly whisk the egg white in a small bowl. Then glaze the topping with the egg white using a basting brush. Simply dip the brush to the egg white and brush it on the cassava cake.
Set your oven to broil. Broil the Cassava cake until lightly browned.
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