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Cassava Cake with Macapuno: A Sweet and Creamy Filipino Delight
Cassava cake with macapuno is a beloved Filipino dessert that combines the rich, nutty flavor of cassava with the sweet, creamy texture of macapuno. This decadent treat is perfect for any special occasion or as a comforting dessert to enjoy with family and friends. Known for its unique combination of flavors and texture, cassava cake is a staple in Filipino households, and the addition of macapuno takes it to the next level.
Macapuno is a type of coconut sport with a sweet, soft, and jelly-like consistency, and it pairs beautifully with cassava, a starchy root vegetable often used in Filipino desserts. The result is a dense, moist, and flavorful cake that’s perfect for those who love rich, coconut-infused desserts.
In this article, we’ll guide you through how to make this delicious Cassava Cake with Macapuno from scratch. With just a few ingredients, you can bring a taste of the Philippines into your kitchen and impress your loved ones with this mouthwatering treat.
Ingredients
For the cassava cake:
- 2 cups grated cassava (fresh or frozen)
- 1/2 cup macapuno (coconut sport) strips, drained
- 1 can (12 oz) coconut milk
- 1 can (14 oz) sweetened condensed milk
- 1/4 cup sugar (adjust to taste)
- 2 large eggs
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour (optional, for added thickness)
For the topping:
- 1/2 cup coconut milk
- 1/4 cup sugar
- 1 tablespoon butter
- 1/4 cup macapuno strips (for garnish)
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