Best 5 Cassava Cake With Shredded Buco Recipes
Cassava cake with shredded buco is a delectable and traditional Filipino cake that combines the nutty flavor of cassava with the sweet and tangy taste of young coconut. It is a popular dessert often enjoyed during special occasions and family gatherings. This delightful cake is relatively easy to make and requires simple ingredients that are readily available. Whether you are a seasoned baker or a novice in the kitchen, this guide will take you through the steps to create a moist, flavorful, and visually appealing cassava cake with shredded buco.
Check out the recipes below so you can choose the best recipe for yourself!
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
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.
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.
FILIPINO CASSAVA CAKE
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
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
Tips:
- Use fresh cassava for the best flavor and texture.
- If you don't have fresh cassava, you can use frozen cassava. Just thaw it completely before using.
- Grate the cassava on the large holes of a box grater.
- Be sure to squeeze out all the excess water from the grated cassava before using it.
- Use full-fat coconut milk for the richest flavor.
- Don't overcook the cassava cake. It should be cooked through but still moist.
- Serve the cassava cake warm or at room temperature.
Conclusion:
Cassava cake with shredded buco is a delicious and easy-to-make dessert that is perfect for any occasion. With its combination of sweet, creamy, and nutty flavors, 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 cassava cake with shredded buco a try. You won't be disappointed!
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