My Lola's Cassava Cake

Cassava Cake

For me, that magic is wrapped up in the delightful, sweet layers of a traditional Filipino dessert

There's a certain magic in the flavors of our childhood, a kind of comfort and warmth that's almost impossible to find anywhere else. For me, that magic is wrapped up in the delightful, sweet layers of a traditional Filipino dessert - Cassava Cake. This recipe is more than just a dessert; it's a piece of my history, a slice of my heritage, and a tribute to my beloved Lola.

The Story Behind The Sweetness

Moving to the U.S. at a young age meant a lot of changes, but one constant was the taste of home that Lola brought to our table. Among all the Filipino foods and desserts she made, cassava cake stood out. It wasn't just the creamy, sweet flavor or the uniquely chewy texture; it was the love and care she poured into making it. Today, I aim to share that same feeling with my family, especially with Hammie, hoping it becomes a tradition that carries on.

A Modern Twist on a Traditional Favorite

While the original cassava cake is a marvel in itself, I've been on a quest to create a nondairy version to accommodate dietary preferences without losing the essence of this cherished recipe.

Homemade Non-Dairy Milk Alternatives

For those looking to recreate this recipe with non-dairy options, you can either purchase nondairy milk substitutes like oat milk or coconut milk from brands like Nature's Charm at Whole Foods, or you can try making your own condensed and evaporated milk at home. Here's a brief guide on how to make non-dairy condensed and evaporated milk:

• Condensed Milk: Mix one part oat milk with one part sugar in a saucepan. Heat the mixture over medium heat, stirring continuously until the sugar is completely dissolved and the mixture has thickened, about 30 minutes. Pour into a bowl. And let it cool down. You can also add 1/4 teaspoon of xanthan gum to thicken the liquid.

• Evaporated Milk: Simply heat oat milk in a saucepan over medium heat and reduce it to about half its original volume, stirring occasionally.

Ingredients:

- For the Cake:

- 1 pack (16 oz) frozen, grated cassava, thawed

- ¾ can (14 oz) condensed milk (can sub with condensed oat milk)

- ¾ can (12.05 fl oz) evaporated milk (can sub with evaporated oat milk)

- ¾ can (13.5 fl oz) coconut milk

- 5 tablespoons sugar

- 2 egg yolks

- **For the Custard Topping:**

- ¼ can condensed milk

- ¼ can evaporated milk

- ¼ can coconut milk

- 2 egg yolks

- 1 tablespoon flour, dissolved in 2 tablespoons milk

Instructions:

1. In a large bowl, combine the thawed grated cassava, condensed milk, evaporated milk, coconut milk, sugar, and egg yolks. Stir thoroughly until the sugar is completely dissolved.

2. If using banana leaves to line the baking dish, heat them briefly on the stove to make them pliable. Brush with melted butter, then trim to fit the dish. Pour the cassava mixture into the greased baking dish.

3. Preheat your oven to 375°F (180°C) and bake the mixture for 45 minutes to 1 hour, until it is set and slightly golden.

4. While the cake is baking, mix the custard ingredients in a separate bowl. After the initial baking time, pour this custard mixture over the cake. Return to the oven and continue baking for an additional 15-25 minutes, or until the custard is set. Watch closely and broil for the last few minutes to achieve a golden top—be careful to avoid burning.

5. Let the cake cool in the dish for 15-20 minutes before slicing. This allows the custard to set and makes serving easier.

Enjoy your homemade cassava cake as a delightful treat that brings a taste of tradition to any table!

h picky toddlers can often mean a struggle to incorporate veggies, but don't worry, we've got the perfect solution! In our household, we have a secret weapon: dairy-free, hidden veggie muffins that are a toddler-approved favorite. Every week, I prepare Hammie's beloved dairy-free banana spinach muffins. These aren't just popular with Hammie; they offer a fantastic way for the whole family to enjoy their greens without even realizing it. These muffins are loaded with wholesome bananas and spinach that magically disappear into the mix, all naturally sweetened with maple syrup, making them a delightful dessert that Hammie eagerly anticipates each evening.

These treats are not only deliciously tempting but also incredibly simple to make. Regardless of your baking skills, you'll find pleasure in whipping up these nutritious muffins that can double as a snack or a guilt-free dessert. Ready to bring this tasty and healthful treat from our kitchen to yours? Let’s dive into the recipe!

xx, mc