May is Asian/Pacific American Heritage Month. Before it’s over I want to share another Filipino dish I love, Filipino Cassava Cake. I remember first having this dish at a Filipino Heritage Celebration at school. There was a beautiful candle dance and lots of food. That’s the day I fell in love with Filipino Cassava Cake.
May was chosen as Asian American and Pacific Islander Heritage Month because the was the month that the first Japanese immigrated to the United States. It’s also the month the transcontinental railroad was completed. The contribution of Asian Americans and Pacific Islanders to America is vast and far reaching.
From the Chinese who worked the transcontinental railroad to the social activists that were a part of the Civil Rights Movement. Asian Americans and Pacific Islanders have contributed to the development of this country.
Filipinos were considered Asian by the U.S. Census Bureau until 2015 when they were reclassified as Pacific Islanders. Just a little background info. I chose a Filipino dish because in high school I was the new kid and the Filipino kids embraced me with open arms. Right down to teaching me tagalog, the candle dance and sharing their food with me.
I felt lucky to have them as friends. Especially, since many of my classmates had been friends since elementary school. The celebration of Filipino heritage was serious in our school since it had such a large Filipino population. There were many dishes I had that day that I loved. And I’ll share some of those with you here on the blog. But today, it’s all about the cake. Recently, I’ve been experimenting with cassava or yucca and cassava flour. Everything from cassava tortillas to cake.
It’s actually been a while since I’ve had cassava cake and I was a bit worried. Not everyone makes it the same and I was at a loss for some of the other ingredients. Luckily, my friends always have my back. I’m so appreciative of them. The use of coconut milk and cream adds a delicious coconut flavor to the cake.
That’s how I learned many of the recipes my family, has come to know and love. Hovering in the kitchen while my friends parents or my friends cooked. Nothing makes me happier than hanging out in the kitchen and eating good food. This cassava cake is proof of that.
Filipino Cassava Cake
Makes 24 squares
- 2 pounds cassava root, grated
- 1/2 cup melted butter
- 1 can coconut milk, reserve 1/2 can
- 1 can sweet condensed milk
- 3 eggs beaten
- 1 can coconut cream, reserve 1/2 can
- 1 teaspoon vanilla
- 1/2 cup brown sugar
- 2 tablespoon coconut flour
- 1 cup sweet condensed milk
- 1/2 cup coconut cream
- 1/2 cup coconut milk
- 1/4 cup coconut flakes
Tools: spatula and 9 x 13 baking pan
Preheat oven to 350 degrees Fahrenheit.
Place grated cassava in a large bowl and mix in 1/2 cup melted butter.
Mix in 1/2 can of coconut milk and 1 can of sweet condensed milk.
Add the remaining ingredients mixing thoroughly.
Bake for 45 minutes to 1 hour. Cake should be firm.
While cake cooks, in a separate bowl, mix coconut flour, sweet condensed milk, coconut cream and coconut milk together.
Pour half the milk mixture over cake, then sprinkle cake with coconut flakes.
Pour the rest of the milk mixture over the coconut.
Bake for an additional 15 minutes or until the top of the cake begins to brown.
Remove and allow cake to cool.
What are you going to have with your cake?