Cassava With Pecan And Coconut Jelly Toppings Food

CASSAVA CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Stir the yucca, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined; pour into a baking dish.
• Bake in the preheated oven for 1 hour. Switch the oven's broiler on and bake under the broiler until the top of the cake is browned, 2 to 3 minutes. Cool completely in refrigerator before serving.

CASSAVA IN COCONUT (MUHOGO WA NAZI)

Steps:

• In a saucepan, add the chopped green chilies, onion, salt, and tomatoes. Add chopped cassava and light coconut milk. Cook until the milk has almost evaporated (cook over medium heat). Add the thick coconut milk and bring to a boil. Cook for exactly 5 minutes. Allow to cool and garnish with a few coriander leaves.

CASSAVA WITH PECAN AND COCONUT JELLY TOPPINGS

Steps:

• Use a grater to grate the cassava; sqeeze it to remove the juice/liquid.
• Put the cassava in a large bowl; add coconut milk,1/2 can of condensed milk (set aside the other half for toppings), vanilla, egg yolk, and brown sugar.
• Mix well using an electric mixer or a spatula.
• Pour the mixture into a greased round tray.
• Bake in 350 degree Fahrenheit oven for about 30 to 45 minutes.
• Remove the baked cassava from oven to add toppings.
• Add coconut jelly, pecans and remaining condensed milk.
• Return to oven.
• Bake for another 10 to 15 minutes then serve.

BIBINGKANG CASSAVA (CASSAVA CAKE)

Steps:

• Preheat the oven to 350°F.
• To make the cake, combine the egg yolks, cassava, macapuno (or shredded coconut, if using), coconut milk and the ½ cup sweetened condensed milk in a large bowl and mix well.
• Pour the cake batter into a greased 8 x 8-in (20 x 20-cm) cake pan. The cake batter will appear to be very loose and wet at this point, but don't worry, the cassava will absorb most of the liquid during baking. Place the cake pan into the oven and bake until the top of the cake appears dry and no liquid is floating on the surface, 45-60 minutes.
• Meanwhile, to make the topping, whisk together the egg whites and the ¼ cup (65 ml) sweetened condensed milk in a medium bowl until very well incorporated. Although you are using egg whites, don't be concerned with making a foam or a meringue, just mix until combined.
• Remove the cake from the oven and evenly pour the topping onto the cake. Return the cake to the oven and bake until the topping sets, about 10 minutes more.
• Remove the cake from the oven and rest the cake in its pan on a cooling rack. Cool the cake completely before cutting it into squares. The cassava cake can be served at room temperature, or cold out of the refrigerator.

COCONUT-PECAN FILLING AND TOPPING

Steps:

• In 2-quart saucepan, stir sugar, butter, milk, vanilla and egg yolks until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly.
• Stir in coconut and pecans. Cool about 30 minutes, beating occasionally with spoon, until spreadable. Fills and frosts top of an 8- or 9-inch two- or three-layer cake.

CASSAVA-COCONUT CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square baking pan with parchment paper.
• Mix cassava, eggs, coconut milk, sugar, vegetable oil, and salt together well in a large bowl. Stir in flour and grated coconut. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool and serve.