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Cassava Cake

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Ana Park

"An easy-to-make Filipino dessert made of cassava. Ingredients are available in most Asian or Filipino stores. My niece made this when I visited them in Columbus, Ohio. We bought the ingredients at an Asian store."
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Ingredients

2 h 15 m servings 524 cals
Original recipe yields 12 servings

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine cassava, coconut milk, 1/2 the sweetened condensed milk, macapuno, and sugar in a large saucepan over medium heat. Bring to a boil, stirring constantly. Transfer to a 9x13-inch glass baking dish.
  3. Bake in the preheated oven until almost set, about 40 minutes. Remove from the oven; spread remaining sweetened condensed milk on top. Continue baking until top is browned, about 20 minutes.
  4. Cool to room temperature or refrigerate before serving, about 1 hour.

Footnotes

  • Cook's Note:
  • Sprinkle grated cheese over the cake instead of the remaining condensed milk if preferred.

Nutrition Facts


Per Serving: 524 calories; 17.2 g fat; 89.5 g carbohydrates; 5.4 g protein; 11 mg cholesterol; 71 mg sodium. Full nutrition

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