Cassava cake is a staple when it comes to the Filipino taste. It is commonly enjoyed as desserts or snacks and is frequently found in pasalubong shops and in malls. It is basically made of grated cassava (kamoteng kahoy or balinghoy in Filipino) combined with eggs, milk, and coconut milk or gata.
For this recipe, we won’t just learn about a new twist in form but also a new twist in taste! You probably know what the common cassava cake taste like and today, we will be adding an extra hint of jackfruit or langka. This will add a sweet tangy flavor to our cassava cake.
We’ll also be making them in tiny portions. This way, it will be easier to make, easier to pack, and for the eaters like me, easier to consume! This will also be perfect for packaging it for business purposes. A big bonus to our entrepreneurial friends out there! I mean, who wouldn’t want some extra bucks when you can enjoy baking as well as devouring these good ‘ol cassava cakes right?
While this recipe is quite ‘deviant’ in its traditional sense, so you may still want to look up these cassava cake recipes:
Go ahead and try out this amazing recipe and consider making some extra income for this year!
- 1 pack grated cassava
- 2 eggs
- 1/2 cup condensed milk
- 1/3 cup evaporated milk
- 1/3 cup coconut milk
- jackfruit, cut in tiny pieces
- butter spray
- Preheat oven to 350F.
- Beat eggs.
- Add the grated cassava.
- Add the condensed milk, evaporated milk and coconut milk. Mix well.
- Then add the jackfruit.
- Spray the mini muffin pan with butter spray.
- Bake the mini cassava for 18-20 minutes. Insert a toothpick to make sure the cassava is cooked through.
- Serve hot or cold with tea or coffee.