Macapuno Cassava Cake is something that you should definitely try. It has this amazing melt-in-your-mouth goodness that will make your day better.
Filipinos have been enjoying cassava cake for a long time already. The same goes for macapuno, which Pinoys often make into candies and other desserts. We really love how it tastes so much like an authentic Filipino dessert. Thus, we try to put it in as many recipes as we can. Now here we are, a cassava cake that contains macapuno. The combination of flavors makes the delicacy more local than ever.
I will be sharing with you an easy to follow recipe for your next dessert. So just sit back, relax, and continue reading.
The eggs are important as they will help build the base of the delicacy. If not for them, it will not be as solidly soft once it gets finished cooking.
We will achieve a creamy consistency with the use of coconut milk. At the same time, we need it to get the perfect flavor for the local treat.
For more creaminess and milky sweetness, leave it to condensed milk to work some magic. Then add some more white sugar to make it the dessert of your dreams.
Cassava tastes best with butter. We need it melted so it will combine with other ingredients easier. It will be used to grease the molds too.
Similar to other root crops, cassava has many uses in cooking. Wherein it becomes the main ingredient for this specific recipe, and many other foods in Filipino cuisine.
Simply buy macapuno in syrup to use for this recipe. You can get it from the palengke or supermarket. You may also make your own if you prefer to do so.
Let's make it
I have tried making Cassava Cake in the past, the only difference in this version is adding macapuno. It makes it even tastier but be careful on the sugar as macapuno strips or young coconut sport is already sweet.
To make the cake, combine eggs, coconut milk, condensed milk, sugar, and melted butter. Add the grated cassava and macapuno strips. Mix until well combined. Then, transfer in a greased square pan, bake at 180°C for 45 minutes.
Next, combine egg yolk, coconut milk, and condensed milk in another bowl. Pour it on top of the cooked cassava cake. Put it back to the oven and bake for another 5-10 minutes. When it's ready, the top should be firm with dark bubbles and a toothpick should come out clean when inserted. Cut into your preferred size of servings and enjoy!
Storage and shelf-life
This dessert can be served both ways - hot or cold. So you may eat it immediately, after refrigerating, or after reheating.
If you plan to consume it for some days, I advise that you put it inside the refrigerator after having it cool down at room temperature. But know that it would only give it another 3 days to last. Be sure to eat it along with the timeframe since it gets spoiled easily.
It doesn’t get hard when refrigerated. So you don’t have to worry about losing its softness. Enjoy it as an afternoon snack together with some hot coffee or tea.
Macapuno Cassava Cake
- 3 eggs
- 400 ml coconut milk
- ½ cup condensed milk
- ⅓ cup white sugar
- 50 g butter melted
- 450 g cassava grated
- 1 jar macapuno
- 1 tbsp butter for greasing
- 2 pcs egg yolk
- ½ cup condensed milk
- ½ cup coconut milk
- In a bowl and beat the eggs. Add the coconut milk, condensed milk, sugar, and melted butter then mix together.
- Add the grated cassava and macapuno before mixing again. Grease a square baking pan with melted butter. Then transfer the cake batter. Bake at 180C for 45 minutes.
- For the toppings, combine egg yolk, coconut milk, and condensed milk in another bowl. Mix until well combined.
- Take the pan from the oven and pour the egg yolk mixture on top of the baked cassava cake. Spread all over the cake using a spatula.
- Bake again at 180C for 5 to 10 minutes until it creates dark bubbles on top. Cut into servings and enjoy eating!