Cassava Cake

What’s in a Name?
Cassava is a starchy root vegetable or tuber native to South America. It’s a flowering plant that belongs in the spurge family called Euphorbiaceae (or Euphorbia for short) and can grow to 10 feet tall. It’s a staple consumed by many in developing countries.
  • Cassava is also called
    • yuca (pronounced yoo-cah): it is not the same as yucca (note: two C’s / pronounced yuh-kah). Yucca is the spiky ornamental plant you see in arid landscapes and deserts.
    • manioc
    • macaxeira
    • mandioca
    • aipim
    • andagbeli
    • Brazilian arrowroot
    • tapioca plant
    • and sweet potato tree
  • Nigeria is the world’s largest produce of cassava.
  • Brazilian Farofa or Portugese Farinha de Mandioca: a traditional side dish made from cassava flour and is toasted
  • West African Garri: A light snack made from cassava flour and is fermented and then fried in oil.
  • It used to make tapioca flour and pearls

Filipino Dessert

All those FUN, educational facts aside, cassava, when grated, makes a gluten-free flour that can then be turned into delicious cake! This is a traditional Filipino recipe with a little added protein (by way of peeled split mung beans). I made cassava cake about 10+ years ago but cannot remember where I put the recipe, so off on an interwebs-expedition I went. I found three that I liked and blended the ingredients and quantities, because like Goldilocks, I need the texture, sweetness, etc. to be JUUUST RIGHT. 😉

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INGREDIENTS

  • Two 1 lb bags frozen grated cassava ~ thawed, strained of all liquid
  • One 14 oz can sweetened condensed milk
  • One 14 oz can coconut cream
  • 6 oz dry peeled, split mung beans
  • 2 large eggs
  • 1 tsp vanilla
  • Pinch sea salt

INSTRUCTIONS

  1. Thaw the cassava packets. Place contents in a mesh strainer and lightly rinse under running water. Strain cassava of all liquid and set aside.
  2. Wash and clean the mung beans until the water becomes clear. Strain. Soak in hot filtered water for about 30 minutes. Add beans and water to a pot and bring to rolling boil for about 3 minutes. Reduce heat and allow to simmer on medium-low for about 10 minutes or until beans are soft. Purée to smooth yellow paste.
  3. Preheat oven 350°F.
  4. Grease 9×13 glass baking dish with butter.
  5. Whisk ingredients together in a bowl ~ your batter should be runny. Pour batter into baking dish.
  6. Bake for 1 hour and 15 minutes on the center rack until the edges and top are a light golden brown. An inserted fork should come out clean.
  7. Allow to cool completely. Cut into squares and serve chilled or room temp, drizzled with condensed milk.

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