Home Recipe Appetizer Four-In-One Cassava Cake Recipes (Home Business)

Four-In-One Cassava Cake Recipes (Home Business)

Cassava Cake Recipes (Home Business)

Home-based business idea: How to make cassava cake (traditional way)

Cassava cake is one of the popular traditional Filipino desserts or kakanin made of grated cassava (kamoteng kahoy or balinghoy). However, it is also noted for the usually tedious process of making it because it is usually difficult peeling cassava before grating it.

Check it out for these following recipes.

Recipe #1

* 1/4 cup Sugar
* 1/4 bottle Macapuno (12 oz jar )
* 1/2 can Coconut milk
* 2 oz Butter
* 1/2 tsp Vanilla
* 1 packet Frozen cassava, grated

* * 1/2 can Condensed milk ( 300ml can )
Grated cheese

Mix sugar and butter until smooth.
Add cassava, macapuno and coconut milk.
Add vanilla. Stir together. Bake in 350°F oven 30 minutes or until cooked.
Pour condensed milk on top of cassava cake.
Sprinkle grated cheese on top.
Put back in oven top shelf until brown.

Recipe #2

* 1 pkg Frozen cassava or fresh grated
* 1/4 cup Sugar
* 1/2 tsp Vanilla
* 1/2 can Coconut milk
* 2 oz. Margarine
* 1/2 can condensed milk
* Grated cheese

Mix sugar and margarine until smooth. Then, add the cassava and coconut milk. Add vanilla and stir. Bake for 30 minutes at 400 degrees.
Pour the condensed milk on top of the cassava cake and sprinkle the grated cheese on top. Place in the oven and brown the topping. Serve while hot.

Recipe #3

* 2 packages Grated cassava
* 1 can Coconut milk
* 1 bottle Macapuno strips
* 2 Eggs
* 2 tsp Vanilla
* 1 can Condensed milk

Mix all 5 ingredients and 2/3 of condensed milk.
Bake at 350 degrees 45 min to 1 hour
Spread rest of condensed milk on top, cook for another 5 minutes

Recipe #4

* 2 lbs Grated cassava
* 1 (14 ounce) can sweetened condensed milk (Reserve 1/3 cup for Topping)
* 1 (12 ounce) can Evaporated milk
* 1 (14 ounce) can Coconut milk (Reserve 1/3 cup for Topping)
* 1 (13 ounce) can Coconut cream (Reserve 1/3 cup for Topping)
* 2/3 cup Sugar
* 3 Eggs, plus
* 3 Egg whites
* 1 cup Grated coconut

* 3 Egg yolks

Preheat oven to 325° F.
In large mixing bowl combine cake ingredients.
Mix well.
Pour equally into two large greased rectangular pans.
Bake until top is no longer liquid (approximately 30 minutes).
Mix topping ingredients well and spread evenly on the two cakes.
Bake an additional 20 to 30 minutes.
Cool cakes completely.
Slice each cake into 24 equal squares.

We hope you’ll liked them all.





Please enter your comment!
Please enter your name here