Sunday, October 23, 2016

Cassava Cake Make Over

My dad has been hospitalized for a few days and undergone a non-surgical procedure.  He is doing good now.  Our neighbor gave him a box of cassava cake as a get well soon gift.

Cassava cake is a Filipino dessert made of cassava and other ingredients which I do not know of.  I am not a big fan of cassava cake, though.  Cassava cakes are selling like hot cakes here in the Philippines.  You will see different stores selling different cassava cakes with various toppings.  This particular brand of cassava cake has a very soft, almost like pichi-pichi texture, another Filipino rice cake dish.  It is different from the traditional cassava cake with a firm chewy texture.

Since we are only four in our home, this 10 by 10 inch sized cassava cake will take days to consume.  Well, while doing nothing and with my hungry stomach longing for a nice afternoon snack, I thought of to remake this snack.  A good amount of butter, some cheese and drizzle of condensed milk, boom!  It turns out something new.

I do not have the exact amount as I added the toppings solely based on what I want or what you want.


Cassava Cake
Sliced cold butter
Shredded cheddar cheese
Condensed Milk


Preheat oven to 150 degrees Celsius.

Slice the cassava cake according to your serving size.  Topped the cassava cake with cold butter and pop it in the oven for 15 minutes.

Topped the baked cassava cake with shredded cheese.  Increase the temperature to 200 degrees Celsius and bake for 10 minutes.

Bring out the cassava cake from the oven and drizzle a generous amount of condensed milk.  This is a nice team up with hot coffee.


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