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Cassava Cake


1 package frozen grated cassava
4 eggs
1 can evaporated milk
1 can condensed milk (2/3 of the can will be for the cassava And 1/3 for topping)
1 jar of macapuno strings
1 tsp. vanilla
1 tbsp. ground flax seed
4 tbsp. toasted coconut flakes (optional)

Preheat oven 300 F. Defrost the frozen grated cassava, set aside. Beat eggs, then mix evaporated milk, 2/3 of a can of the condensed milk, macapuno strings, vanilla, ground flax seed and grated cassava. Mix well. Pour in a 9 inch pan. Cook for 1 hour.


1 egg yolk
1/3 of the condensed milk

Beat the egg yolk with the rest of the condensed milk. Pour the topping 10 minutes before the cassava is cook. Broil in low heat for 5-10 minutes or until topping turns to golden brown. Then top with toasted coconut flakes.

* Cassava is a root crop found in tropical countries. It is a very good source of carbohydrate. This a typical Filipino dessert and of course it’s my all time favorite dessert. I didn’t start learning  how to make it until I migrated.  Back home they make it fresh ingredients.   You can only buy frozen cassava or if you are lucky you can buy it fresh in a Mexican store.

For my own twist I added the ground flax seed to make it healthier and guilt free dessert.  The toasted coconut flakes gives a different texture and a nuttier flavor. All these ingredients you can buy in any  Filipino or  an Asian supermarket. enJOY!