Cassava And Jackfruit Cake Recipes

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CASSAVA CAKE WITH LANKA (JACKFRUIT) RECIPE - (4/5)



Cassava Cake With Lanka (Jackfruit) Recipe - (4/5) image

Provided by á-6136

Number Of Ingredients 9

CAKE:
2 cups grated cassava, 2 packets (454 grams per pack)
4 cups coconut milk
1 cup of caster sugar
1 1/2 ounces butter, melted (50 grams)
1 can of jackfruit in syrup
TOPPING:
2 eggs
1 and half cans of condensed milk

Steps:

  • Preheat your oven to 392 degrees fahrenheit (200 C) In a bowl, add the grated cassava, coconut milk and caster sugar. Stir until the mixture is combined. Make sure to break down all the cassava, as it tends to be a little lumpy. Drain the jackfruit from the syrup and slice into thin strips. Add half of the drained jackfruit to the cassava mixture. Add the melted butter and stir. Pour the cassava mix into a wide pyrex dish. Bake in the oven at 392 degrees fahrenheit (200 C) until the top starts to set (approximately 30 minutes). TOPPING: Beat the eggs using an electric mixer. Slowly add the condensed milk until combined. Pour the topping over the top of the cassava cake and bake for a further 15 minutes or until the topping is a golden brown.

CASSAVA CAKE



Cassava Cake image

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

2 cups grated, peeled yucca
2 eggs, beaten
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can coconut milk

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 AND JACKFRUIT CAKE



Cassava and Jackfruit Cake image

A decidedly tropical cake with common tropical ingredients. I have yet to try this recipe but it definitely will be made in this kitchen.

Provided by Missy Wombat

Categories     Weeknight

Time 1h30m

Yield 1 cake

Number Of Ingredients 9

1250 ml grated cassava, root
1000 ml pureed jackfruit
500 ml desiccated coconut
500 ml rolled oats
250 ml whole wheat flour
1 beaten egg
125 ml sugar or 125 ml honey
coconut, for topping
spices, for extra flavour

Steps:

  • Wash grated cassava root and express excess water.
  • Mix all ingredients, bake in a shallow cookie tray, or in a lined cake pan at 180 degrees C for 40-50 minutes.

Nutrition Facts : Calories 3539.5, Fat 70.5, SaturatedFat 48.6, Cholesterol 211.5, Sodium 622, Carbohydrate 672.9, Fiber 57.2, Sugar 89.1, Protein 69.9

FILIPINO CASSAVA CAKE



Filipino Cassava Cake image

An easy-to-make Filipino dessert made of cassava. Ingredients are available in most Asian or Filipino stores. My niece made this when I visited them in Columbus, Ohio. We bought the ingredients at an Asian store.

Provided by Ana Park

Categories     World Cuisine Recipes     Asian     Filipino

Time 2h15m

Yield 12

Number Of Ingredients 5

3 pounds grated cassava root
2 (13.5 ounce) cans coconut milk
1 (14 ounce) can sweetened condensed milk, divided
1 (12 ounce) jar macapuno (coconut sport)
½ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine cassava, coconut milk, 1/2 the sweetened condensed milk, macapuno, and sugar in a large saucepan over medium heat. Bring to a boil, stirring constantly. Transfer to a 9x13-inch glass baking dish.
  • Bake in the preheated oven until almost set, about 40 minutes. Remove from the oven; spread remaining sweetened condensed milk on top. Continue baking until top is browned, about 20 minutes.
  • Cool to room temperature or refrigerate before serving, about 1 hour.

Nutrition Facts : Calories 524.2 calories, Carbohydrate 89.5 g, Cholesterol 11.1 mg, Fat 17.2 g, Fiber 4 g, Protein 5.4 g, SaturatedFat 14 g, Sodium 71.1 mg, Sugar 28 g

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