Best 2 Cassava With Pecan And Coconut Jelly Toppings Recipes
**Cassava with Pecan and Coconut Jelly Toppings: A Culinary Symphony of Sweetness and Texture**
Embark on a culinary journey with cassava, a versatile root vegetable that takes center stage in this delightful recipe. This tropical treasure is transformed into a sweet and savory treat, complemented by the crunch of pecans and the delicate smoothness of coconut jelly. Indulge in a symphony of flavors and textures as these elements harmoniously blend together. Discover the secrets behind this delectable dish and recreate it in the comfort of your own kitchen, bringing joy and satisfaction to your taste buds.
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
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.
Tips:
- To save time, use pre-cooked cassava or yuca. It is available in most Latin American grocery stores.
- If you are using fresh cassava, peel and cut it into chunks before boiling. Make sure to wear gloves as the sap can irritate your skin.
- Boil the cassava until it is tender but not mushy. You should be able to easily pierce it with a fork.
- While the cassava is boiling, make the pecan and coconut jelly toppings. This can be done ahead of time.
- Once the cassava is cooked, drain it and let it cool slightly. Then, slice it into rounds or cubes.
- To serve, arrange the cassava slices on a plate and top with the pecan and coconut jelly toppings. You can also add a drizzle of condensed milk or honey.
Conclusion:
Cassava with pecan and coconut jelly toppings is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover cassava and it is also a good source of dietary fiber. The pecan and coconut jelly toppings add a touch of sweetness and crunch that makes this dish irresistible. So next time you are looking for a simple but delicious dessert, give this recipe a try. You won't be disappointed!
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