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Preheat oven to 350°F. Line a 9-inch baking pan with banana leaves. Set aside. In a bowl, combine cassava, eggs, sugar, evaporated milk, condensed milk, coconut milk, and butter. Mix well. Reserve 1 cup of the cassava-milk mixture. Pour the rest into the prepared pan. Bake for 30 to 40 minutes or until almost done.
Once the cassava cake is firm, add the toppings and cover again with foil. Steam for anther 15 to 20 minutes. For Pan-baking (pan without water). Pre-heat the pan for 5 minutes (low heat). Pan bake for 45 to 60 minutes (depending on the size of baking pan and the thickness of the mixture) and use VERY LOW HEAT.
Steamed Cassava cake is a little bit different from traditional ones. Instead of baking, we use steamer to cook the cassava cake. The toppings differ as well in this version. I wanted to mimic the look of those traditional baked Cassava cake that’s why I used caramelized sugar at the bottom of the baking pan (llanera).
There are many souvenir shops that sell special cassava cake. Ralo’s, Rodilla’s, Don Benito’s are some of the popular shops. Usually with macapuno, cheese or custard toppings, Cassava cake is a delectable dessert everyone would love.
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