Cassava Cake

Cassava Cake

Ingredients:

For the Batter:

1 pack (500 g) Grated Cassava
1/4 cup Butter, melted
1/4 cup Condensed Milk
1/4 can Evaporated Milk
3 tbsp Cheddar Cheese, grated
1/3 cup + 1 tbsp White Sugar
1 pc Large Egg
1/2 can Coconut Milk
1/2 cup Sweetened Macapuno or Coconut Strips

For the Topping:
1 tbsp All-purpose Flour
1 tbsp White Sugar
1/4 cup Condensed Milk
1 tbsp Cheddar Cheese, grated
1/2 can Coconut milk
1/4 cup Sweetened Macapuno or Coconut Strips
Egg White

1/3 cup Cheddar Cheese (to garnish)

Instructions:
Prepare the batter.
In a large mixing bowl, combine the grated cassava, melted butter, condensed milk, evaporated milk, grated cheese, sugar, and egg. Mix well to combine.
Then add-in the coconut milk, and mix thoroughly.
Fold in the sweetened macapuno.

Preheat the oven to 175 °C for 10 minutes.

Pour-in the batter into a well-greased baking pan, then put inside the preheated oven to bake. 
Bake for about 60 minutes. Then remove from the oven, and set aside.

Prepare the topping.
In a saucepan over medium-low heat, add-in flour, and sugar. stir well.
Then pour-in the condensed milk, stir to mix thoroughly.
Add-in grated cheese while stirring constantly.
Pour-in the coconut milk; continue stirring for 8~10 minutes.
Remove from heat.

Top the baked cassava cake with the sweetened macapuno.
Then spread the prepared topping evenly over the baked cassava cake.
With a silicone basting brush, glaze the topping with the egg white.

Heat the oven to 265 °C on broil mode.
Place the Cassava Cake in the oven, and let it broil for a few minutes until the top turns golden or light brown.

Remove from the oven, place the pan onto a wire rack to cool down a bit.
Garnish with grated cheese before serving.

Happy Eating!!

Pão de Queijo (Brazilian Cheese Bread)

Pão de Queijo (Brazilian Cheese Bread)

Ingredients:

1 medium Egg

2/3 cup Milk

1/3 Canola OIl

125g block Cheese, grated

1 1/4 Tapioca Flour

2 pinches Salt

Tools:

MIni Muffin Tin

Mixer or Blender

Instructions:

Preheat the oven to 200°C.

In a blender or mixer, add-in the egg, milk, canola oil, grated cheese.

Mix for a few seconds to combine.

Then gradually add-in the tapioca flour, and pulse for a few seconds

after every addition; pulse until smooth.

Pour the batter evenly into the mini muffin tin, and bake in the preheated oven for 15~20 minutes until the batter has puffed up and are slightly brown on top. Leave them to cool.

Happy Eating!!

Note:

If you have some left over batter, just store them in an airtight glass container, and keep in the fridge. They will last up to a week.

You may also add spices and herbs into your batter mix.

You may also top them with grated parmesan cheese before baking.

You can also fill your baked bread with jam or dulce de leche.

I used this Tapioca Flour...