Today let me share to you what i made this afternoon for meryenda (mid afternoon snack). It's called cassava cake. For all who doesn't know this yet, It is a classic Filipino dessert made from grated cassava (manioc). Cassava is also known as kamoteng kahoy and balanghoy in the Philippines. Cassava starch is also used to make tapioca. There are different cassava cake around, but this Cassava Cake Recipe is by far, the best that I have had.

This cassava cake recipe is my personal favorite. It is really great because it tastes good, it is rich, and very easy to prepare.

So let's start.

This recipe for cassava cake consists of two (2) processes. The first is making the cassava batter, and the second is preparing the topping.

Let’s start with the batter. Combine the grated cassava, butter, milk, a portion of the cheese, sugar, eggs, and coconut milk in a mixing bowl. Use a wire whist to mix all the ingredients together. This step will only take a couple of minutes to complete.

You will need to grab a baking pan and grease it with oil. You can simply spray cooking oil such as Pam, or you can pour around 1 teaspoon of oil and spread it using your fingers. Pour the cassava mixture to the baking pan. At this point, the oven should have been preheated.

Bake the cassava cake until done. While waiting, you can start preparing the topping. This is a simple process, simply mix all the topping ingredients as seen in the recipe below and cook until the texture gets thick. Once the cassava cake is done baking, pour the topping over and spread. Top with extra cheese and bake again for a few minutes until the top gets nice and brown.

So here it is! Yummy and it's ready to serve.