Creamy Filipino Cassava Cake with Cheesy Topping

The Allure of Cassava Cake

Cassava Cake, known as 'kamoteng kahoy' or 'balinghoy' in the Philippines, is a traditional Filipino dish that has graced many gatherings and special occasions. Its roots trace back to the Spanish colonization in the 16th century, making it a dish rich in history and flavor.

Ingredients You'll Need

• 600g grated Cassava (Balinghoy) - do not squeeze or drain
• 1 cup (240g) coconut milk
• ¼ cup (60g) water or coconut water
• 390g condensed milk (1 can)
• 2 whole eggs
• ½ cup (around 50g) grated cheese
• 2 tbsps. melted butter
• ½ cup (120g) coconut milk (for topping)
• ½ cup (around 50g) grated cheddar (for topping)
• ½ cup (120g) condensed milk (for topping)
• ¼ cup (60g) butter (for topping)

The Magic Behind Its Creation

Chef RV's approach to this dish is both traditional and innovative. Starting with freshly grated cassava, he emphasizes the importance of using a fine grater to achieve the perfect texture. The cassava's natural moisture plays a crucial role in ensuring the cake remains moist and dense, reminiscent of a rich cheesecake.

Combining the cassava with creamy coconut milk, rich condensed milk, and savory melted butter creates a mixture that's both sweet and savory. The addition of cheese adds a delightful twist, making it both creamier and cheesier.

Crafting the Perfect Cassava Cake

1. Begin by preheating your oven to 300° F to 350° F.
2. In a large mixing bowl, combine the grated cassava, coconut milk, water, condensed milk, eggs, cheese, and melted butter.
3. Mix until smooth, ensuring a thick yet slightly runny consistency.
4. Pour the mixture into your preferred baking dish.
5. Cover with foil to retain steam and bake for 40-45 minutes.
6. While the cake is baking, prepare the topping. Combine the coconut milk, cheese, condensed milk and butter in a saucpan.
7. Heat the topping ingredients on a hob until the cheese and butter melt, bringing it to a full boil.
8. Once the cassava cake is firm, remove the foil and spread the topping evenly.
9. Broil for 2-3 minutes or until the top turns a golden brown.

Serving Suggestions

Cassava Cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a more traditional experience, serve it alongside a cup of hot Filipino cocoa or coffee.

Substitutes for a Global Audience

• Cassava: If unavailable, yucca can be a suitable replacement.
• Coconut Milk: Almond milk or soy milk can be used, though it may alter the taste slightly.

Nutrition Information

Per 100g of serving:

• Calories: 150
• Carbohydrate Content: 20g
• Cholesterol Content: 10mg
• Fat Content: 7g
• Protein Content: 3g
• Saturated Fat Content: 4g
• Serving Size: 100g
• Sodium Content: 50mg
• Sugar Content: 10g
• Trans Fat Content: 0g
• Unsaturated Fat Content: 3g

Tips and Tricks for the Best Outcome

• For a richer flavor, use coconut water instead of regular water.
• Ensure the cassava is finely grated for the best texture.
• The topping should be caramelized but not burnt. Keep a close eye during broiling.

Final Thoughts

Cassava Cake is more than just a dessert; it's a journey through Filipino culture and history. Its rich flavors and textures make it a favorite for many, and with Chef RV's recipe, you can bring a piece of the Philippines to your kitchen.

FAQs

Why is Cassava Cake popular in the Philippines?

Cassava Cake has deep roots in Filipino culture, dating back to Spanish colonization. Its affordability and delicious taste make it a staple in many households.

Can I use yucca instead of cassava?

Yes, yucca can be a suitable replacement, though it might slightly alter the taste and texture.

How long can Cassava Cake be stored?

It's best consumed within 2-3 days when stored in a cool place. Refrigerate if keeping for longer.

What's the significance of the cheese in the recipe?

The cheese adds creaminess and a savory twist, enhancing the overall flavor profile of the cake.

Is there a vegan version of Cassava Cake?

Yes, by substituting dairy products with plant-based alternatives, you can create a vegan version. However, it may slightly change the taste and texture.