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Follow her as she prepares and partakes the "bread for the stomach" in http://beforesixdiet.blogspot.com/ . And while you are full at it, she offers you the "bread for the soul" in her travels by foot and by thoughts in http://footandfire.blogspot.com/ Happy Reading!

Friday, September 16, 2011

Shredded Cassava Cake

By GERLIE M. UY


8 cups shredded cassava (some like it grated)
6 eggs, lightly beaten
2 cans condensed milk (about 300ml each)
1 small evaporated milk (1 cup or 250ml)
4 cups brown sugar
1/4 cup butter
cheese for toppings (optional)


Lightly wash shredded cassava with two cups warm water and drain liquid. Do not press.
Pre-heat oven for 300F.
In a deep bowl, mix all ingredients together except cheese. Reserve a portion of butter for greasing of pan.
Strain and reserve a cup of liquid from the mixture.
Grease two one-inch 7 X 11 pans. Pour half of the mixture in each pan. Bake for 30 minutes.
Meanwhile, cook in medium heat the reserved cup of mixture and put the cheese. Set aside.
After 30 minutes, put the cheese mixture on top and bake for another 5 minutes until melted.


info on cassava
http://en.wikipedia.org/wiki/Cassava
http://www.cassavachips.com/cassava.html
http://www.agriculture-ph.com/2010/04/cassava-banana-production-boost-in.html