Sunday, January 20, 2019

Cassava Cake Cups Recipe


1-16 oz or 1-3/4 cup Grated frozen cassava thawed
1-can 354 ml Evaporated milk ( reserve 1/4 cup for toppings)
1- can 14 oz Condensed milk ( reserve 1/4 cup for toppings)
1- can 400 ml Coconut  cream ( reserve 1/4 cup for toppings)
2- Large eggs slightly beaten
1/4 cup Granulated sugar
4 Tbsp unsalted melted butter

1/4 cup Evaporated milk
1/4 cup Condensed milk
1/4 cup Coconut cream
1 Egg yolk
1-1/2 Tbsp Granulated sugar

1) Pre heat the oven to 350 F

2) Line 24 muffin tin with aluminum cupcake liner or any nonstick cupcake liner. Spray with nonstick baking spray if using aluminum.

3) In a large bowl combine grated cassava, sugar, melted butter, evaporated milk, condensed milk, coconut cream, and eggs. mix well until sugar is dissolve.

4) Add/pour 1/4 cup of the mixture into prepared cupcake pan bake it for 40-45 minutes. After baking remove it from the oven and add 1-1/2 tsp toppings on each cassava. Put it back in the oven and bake it for additional 20 minutes and broil it for 5 minutes to have a nice golden brown tops.

Some tips:
1-For firmer texture of cassava add 1/2 cup more
2- For sweeter taste add 1/2 cup more of granulated sugar
this cassava cake has softer texture.
let it cool completely before serving.😋

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