Filipino Cassava Cake with Macapuno

Name: Filipino Cassava Cake with Macapuno
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 2 16-oz packs frozen grated cassava (thawed); 1 11-oz jar macapuno in syrup (drain as much as of the syrup as you can); 1 14-oz can coconut milk; 1 10-oz can condensed milk (divided); 5 tbsp brown sugar; ¼ cup unsalted butter (softened); pinch salt

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Prep Time: 15 minutes

Cook Time: 60 minutes

Total: 75 minutes

Servings: 16

1 bowl recipe authentic christmas

Ingredients

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2 16-oz packs frozen grated cassava (thawed)1 11-oz jar macapuno in syrup (drain as much as of the syrup as you can)1 14-oz can coconut milk1 10-oz can condensed milk (divided)5 tbsp brown sugar¼ cup unsalted butter (softened)pinch salt

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Instructions

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Step 1

Preheat oven to 350F. Grease a 9x13 inch baking dish and set aside.

Step 2

In a large bowl, stir all ingredients - but only half of the condensed milk - until combined. Smush the softened butter to the sides of the bowl to make sure it is incorporated.

Step 3

Pour the batter into your prepared dish and bake for about 1 hour or until the edges start turning puffy and golden brown and the centre is set. It's okay if the top of your cake is still bubbling.

Step 4

Carefully remove the cake from the oven - keep the oven on - and spread the rest of the condensed milk on top. Try to spread it as evenly as you can.

Step 5

Continue to bake your cassava cake until the top is caramelized. You can also choose to broil on low for a few minutes to help with the caramelization. Just remember to watch your cake because broiling can easily burn it.

Step 6

Remove from oven and allow to cool in baking dish before cutting into squares and serving. Best served warm.