Cassava Cake
INGREDIENTS
1 kg grated cassava
1 cup coconut milk
3 eggs
¼ cup melted butter
1-410 ml Angel Evaporada
1-380 Angel Condensada
Topping
½ cup coconut milk
1 egg yolks
½ cup Angel Condensada
1 cup grated cheddar cheese
PROCEDURE
- Preheat oven 350 F. In a large mixing bowl, combine grated cassava, coconut milk, eggs, Angel Evaporada, Angel Condensada, and butter. Mix until well-combined.
- Grease the baking pan with softened butter. Then, pour some mixture around 1 inch thick. Bake for around 45 to 60 minutes.
- To make the toppings. Combine the coconut milk, Angel Condensada and egg. Mix until well-blended. Set aside.
- After 50 to 60 minutes, get the cassava cake from the oven. Let cool and set aside. When cassava is cool enough, pour the topping on the top of the baked cassava. Sprinkle with grated cheese. Make sure that the cassava is firm and cooked before putting the topping.
- Bake for another 15 to 20 minutes or Broil for 10 minutes until the top is light brown and bubbly.
Kita Calculator
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Selling Price:
198
Total Recipe Cost (Puhunan):
340
Potential Profit (Kita!):
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