Jerico--How to make Cassava Cake

            Gracious, the humble cassava! A root crop also called yuca, manioc, tapioca, garri, or kamoteng kahoy, is a standout amongst the most industrious root on the planet. It is equipped for growing in the most noticeably awful conditions, along these lines, it has been turned into a ranch staple in numerous developing nations like in Africa, Southeast Asia, and the America. This cake deserves a spotlight in parties. This chewy and savory cake is known as the cassava cake. In some countries like Brazil they call it bolo de macaxeira, Singapore and Malaysia they call it kuih ubi kayu, Colombia and Panama they call it enyucado de coco, and in Fiji they call it vakalavalava. This Filipino style cake is a dense and glutinous (though it is gluten-free), with a creamy topping, and a burnt top. There are many different ways to prepare this dish. A Filipino-style cassava cake that's not extremely sweet.

Preparation Time: 10 minutes

Cook time: 1 Hour

Total time: 1hour and 10 minutes

The materials that you will need are:

·      Sauce pan

·      Baking tray

·      A spoon

·      A spatula

·      A bowl

Shopping list

·      Cassava

·      Butter

·      Condensed milk

·      Evaporated milk

·      Mild american cheddar cheese

·      Sugar

·      Coconut milk

·      Tapioca flour

For the cake base

• 2 packs (900 g) frozen grated cassava, defrosted
• ¼ cup (62 ml) butter, melted
• ½ can (150 ml) condensed milk
• ½ can (185 ml) evaporated milk
• 6 tablespoons mild American Cheddar cheese
• 14 tablespoons white sugar
• 2 eggs
• 1 can (400 ml) coconut milk

For the topping

• 2 tablespoons white sugar
• 2 tablespoons tapioca flour
• ½ can (150 ml) condensed milk
• 2 tablespoons mild American Cheddar cheese
• 1 can (400 ml) coconut milk

Baking instructions

1.     To make the cake base, preheat the broiler to 350 F (180 C) and oil a 9" x 13" baking tray.

2.     Then, gather the ground cassave, melted butter, condensed milk, evaporated milk, cheese, sugar, and egg in a huge dish. Incorporate well.

3.     Next, Stir in the coconut milk, and then pour the batter on the greased pan.

4.     Bake for 50 minutes. Remove from oven and set aside.

5.     To make the topping, combine sugar and tapioca flour in a sauce pan over medium heat.

6.     Pour in condensed milk and mix thoroughly.

7.     Add cheese and coconut milk, stirring continuously for about 10 minutes, until thick and bubbly.

8.     Pour topping over cassava cake and spread evenly using a spatula.

9.     Set your oven to broil mode. Broil at 450 F (235 C) on middle rack until the top turns golden or amber brown. Make sure to watch the cake as it can turn brown very quickly.

10. Garnish with extra toppings.

11. Cool before cutting or serving.

12. Lastly, share this with a friend and enjoy

            You just made a chewy and savory delicacy that everyone can be satisfied by. The delicious aftertaste of coconut cream toppings and the creamy texture of cassava is something that you, your friends, and your family will all certainly enjoy!