Cassava Cake With Shredded Buco |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 15 |
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A hearty Filipino dessert. Ingredients:
1 kg cassava, grated |
4 pieces young coconut meat, shredded |
1/2 kg granulated sugar |
5 whole large eggs |
2 (378 ml) evaporated milk |
1 (301 ml) condensed milk |
2 1/2 cups coconut juice |
1/2 cup coconut cream |
2 1/2 tablespoons condensed milk |
2 tablespoons melted butter |
granulated sugar, to scatter, on the baked cassava |
cheddar cheese, to scatter on the baked cassava |
Directions:
1. Preheat oven to 350F/180°C Lightly grease with butter 8 x12 x3 pan. Set aside.
2. In a bowl, mix together Cassava, Coconut Meat, Sugar, Eggs, Evaporated Milk, Condensed Milk and Coconut Juice. Pour into prepared pan. Bake for 1 to 1 1/2 hr or until firm.
3. While the Cassava Mixture is being baked, prepare the Topping.
4. In a bowl, Mix together Coconut Cream and Condensed Milk. Set aside.
5. Pour the Coconut Cream and Condensed Milk Mixture on top of the baked Cassava. Make sure that the Cassava cake is already firm before pouring the Mixture.
6. Bring back to the oven and broil until evenly brown.
7. Once brown, remove from oven and drizzle Melted Butter on top.
8. Sprinkle Granulated Sugar.
9. With a Culinary Torch, move flame contineously in circle until Sugar caramelizes on top.
10. Top with shredded Cheddar Cheese.
11. Let cool at room temperature before serving.
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