Cassava Cake with Macapuno Recipe

Cassava is a perennial plant that grows best in tropical, moist fertile and well-drained soils. Under the cultivation fields, its cut-stem sections are planted just as in the case of sugarcanes. After about 8 to 10 months of the plantation; long globular roots or tubes grow in a radial pattern downwards deep into the soil from the bottom end or stem up to the depth of 2-4 feet.

Each tuber weighs one to several pounds depending upon the cultivar type and feature gray-brown, rough woody textured skin. Its interior flesh features white, starch-rich sweet-flavored meat, that should be eaten only after cooking.

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Cassava roots can be readily available in the markets all around the seasons. Buy well-formed, hard cylindrical tuber that is heavy

for its size. Avoid old stocks as they are out of flavor and less appetizing. Do not buy if the tubers feature cuts, breaks in the skin. Also, avoid those with molds, soft spots, and blemishes.

Fresh roots can be kept at room temperature for about 5 to 7 days. However, peeled and cut sections should be placed in cold water and stored in the refrigerator for up to three days.
Cassava should not be eaten raw as the root composes small quantities of cyanogenic glycosides, especially hydro cyanic acid. Cyanide compounds interfere with cellular metabolism by inhibiting the cytochrome-oxidase enzyme inside the human body. Peeling followed by cooking ensures them safe for consumption by removing these compounds. Source: www.nutrition-and-you-.com

This simple recipe is easy and not complicated to make and yet so delicious. No need for a mixer, just mix all ingredients by hand and bake at 350 degrees Fahrenheit. Best served cold as the dessert. Grated cheddar cheese can be a great topper too or can be added on top of the macapuno for a super special treat.

Ingredients :
250 gms. grated cassava
2 cups coconut milk
1 can evaporated milk
1 can condensed milk
1 bottle sweetened macapuno
2 eggs
1/2 cup sugar

Topping:
1/2 can condensed milk
1/4 bottle of macapuno

Method:
In a bowl, mix all ingredients thoroughly, reserve 1/2 can condensed milk and 1/2 bottle macapuno for the topping.
Add more sugar if needed according to your liking.
Pour in cassava mixture in a baking pan.
Bake at 350 degrees F for 45 minutes to 1 hour or until dry.
Spread topping mixture and broil at low setting until dry and golden brown 10 to 15 minutes.

Enjoy this easy cassava cake recipe.