CASSAVA CAKE RECIPE WITH BUKO MEAT ,.SO EASY TO MAKE!!!

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Cassava cake is a traditional Filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. It is a very popular dish in the Philippines, where it is commonly eaten for merienda or snacks. It is also served during gatherings and special occasions.The texture of the cake can be adjusted by varying the amount of grated cassava used. Cakes with less cassava content tend to be softer and moister, while cakes with more cassava content are firmer and chewy. The topping is cooked separately. It is traditionally coconut-based custard,.made with the egg yolks mixed with condensed milk, sugar, and kakang gata (coconut cream). It is poured on top of the cake and baked again for an additional few minutes until the top layer solidifies. The amount varies, with some versions having a very thin custard layer, while in other versions, the custard layer is as thick as the cake.Some modern versions also use milk-based custard toppings when coconut cream isn't available, or don't bake in a top layer at all.

Additional toppings may be added before the second baking, like cheddar cheese, macapuno strings, or grated coconut, among others. It is further garnished with additional toppings like more grated cheese or latik. They are allowed to cool and served sliced into squares.

Ingriedients :
1 kl shredded Cassava ( Kamoteng Kahoy)
2 1/2 cup Coconut Milk ( Kakang Gata )
1 Pcs coconut meat shredded
3 eggs 3
50 grams Cheddar Cheese
1 cup condensed milk
1 cup evaporated milk
1 cup white sugar
3 Tbsp Butter


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