Best 5 Cassava Cake With Shredded Buco Recipes
Are you looking for a delectable treat that blends the flavors of coconut and cassava? Look no further than the Cassava Cake with Shredded Buco, a delightful Filipino dessert that is sure to tantalize your taste buds. This unique cake features a moist and fluffy cassava base, studded with sweet shredded buco (young coconut) and topped with a luscious coconut custard filling. The combination of textures and flavors in this cake is simply irresistible, making it a perfect choice for any occasion.
In this article, we present two variations of this classic Filipino dessert: the traditional Cassava Cake with Shredded Buco and a modern twist, the Cassava Cake with Pandan and Buco. Both recipes provide step-by-step instructions to guide you through the baking process, ensuring that you can recreate these delectable treats in your own kitchen.
The traditional Cassava Cake with Shredded Buco showcases the natural sweetness of cassava and coconut, while the Cassava Cake with Pandan and Buco adds a layer of aromatic pandan leaves, elevating the flavor profile with its distinctive fragrance. Whether you prefer the classic version or the modern interpretation, these recipes guarantee a delightful culinary experience that will leave you craving for more.
EASY CASSAVA CAKE RECIPE
Cassava cake is a Filipino dessert made from manioc (cassava). Here is a recipe that really easy to make and with deliciously rich and creamy custard topping. A perfect dessert for special occasions but also great for coffee or tea time.
Provided by Bebs
Time 1h30m
Number Of Ingredients 12
Steps:
- Grease pan or baking dish with butter and set aside.
- In a big, deep bowl, combine all the ingredients for the cassava cake and mix well until the sugar is dissolved.
- Pour the mixture into the greased pan or baking dish and bake for 45 minutes to 1 hour at 375°F/180°C.
- After the cake is baked, combine and mix all the ingredients for the custard in a bowl. Pour this on top of the pre-baked cassava cake and bake for another 15-25 minutes or until custard is cooked and turns golden.
Nutrition Facts : Calories 182 kcal, Carbohydrate 16 g, Protein 4 g, Fat 11 g, SaturatedFat 8 g, Cholesterol 87 mg, Sodium 40 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
CASSAVA CAKE WITH SHREDDED BUCO
Make and share this Cassava Cake With Shredded Buco recipe from Food.com.
Provided by j_toribio
Categories Dessert
Time 2h
Yield 10-15 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F/180°C Lightly grease with butter 8"x12"x3" pan. Set aside.
- In a bowl, mix together Cassava, Coconut Meat, Sugar, Eggs, Evaporated Milk, Condensed Milk and Coconut Juice. Pour into prepared pan. Bake for 1 to 1 1/2 hr or until firm.
- While the Cassava Mixture is being baked, prepare the Topping.
- In a bowl, Mix together Coconut Cream and Condensed Milk. Set aside.
- Pour the Coconut Cream and Condensed Milk Mixture on top of the baked Cassava. Make sure that the Cassava cake is already firm before pouring the Mixture.
- Bring back to the oven and broil until evenly brown.
- Once brown, remove from oven and drizzle Melted Butter on top.
- Sprinkle Granulated Sugar.
- With a Culinary Torch, move flame contineously in circle until Sugar caramelizes on top.
- Top with shredded Cheddar Cheese.
- Let cool at room temperature before serving.
Nutrition Facts : Calories 890.5, Fat 23.1, SaturatedFat 14.2, Cholesterol 171.6, Sodium 294, Carbohydrate 155.8, Fiber 2.1, Sugar 111, Protein 18.9
BIBINGKANG CASSAVA (CASSAVA CAKE)
The term bibingka usually refers to a certain variety of sweet Filipino cakes made from rice flour, though cassava (yuca) root can also be used to make a sweet and rich bibingka as well. In the United States, fresh cassava root can easily be found in Asian or Latin markets and sometimes in larger grocery stores. However, to save time and effort I do prefer to use frozen grated cassava found in Asian markets. Don't be alarmed by the absence of flour in this cake recipe. Because of the high starch content in cassava, it alone will be able to absorb the liquid and transform into a sweet and soft cake that may be the easiest dessert you'll ever make.
Provided by Marvin Gapultos
Categories Dessert Cake Yuca Philippines Wheat/Gluten-Free Coconut
Yield Makes one 8 x 8-in. cake
Number Of Ingredients 9
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.
CASSAVA CAKE
This is a Pinoy dessert best served cold. It is easy to make if you are looking for a Filipino dessert.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 2h20m
Yield 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 41.6 g, Cholesterol 60.4 mg, Fat 15.5 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 11.5 g, Sodium 110.7 mg, Sugar 25.5 g
CASSAVA CAKE
This is a classic Filipino dessert enjoyed year round. I hope you enjoy it! Most of the ingredients can be found in an oriental store near you.
Provided by truebrit
Categories Dessert
Time 2h
Yield 24 equal squares
Number Of Ingredients 10
Steps:
- Preheat oven to 325° f.
- In large mixing bowl combine cake ingredients.
- Mix well.
- Pour equally into two large greased rectangular pans.
- Bake until top is no longer liquid (approximately 30 minutes).
- Mix topping ingredients well and spread evenly on the two cakes.
- Bake an additional 20 to 30 minutes.
- Cool cakes completely.
- Slice each cake into 24 equal squares.
Tips:
- For the best results, use fresh cassava. If using frozen cassava, thaw it completely before using.
- To make sure the cassava cake is cooked through, insert a toothpick into the center. If it comes out clean, the cake is done.
- Let the cassava cake cool completely before frosting it. This will help the frosting set properly.
- For a richer flavor, use full-fat coconut milk in the frosting.
- If you don't have any shredded buco, you can use shredded coconut instead.
- Store the cassava cake in an airtight container in the refrigerator for up to 3 days.
Conclusion:
Cassava cake with shredded buco is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and fluffy texture, and its sweet and tangy flavor, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this cassava cake a try. You won't be disappointed.
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