I’ve just came back from the Little India shop where I popped into a nice Filipino women who gave me a recipe for the traditional Filipino cake. It’s cold CASSAVA and is made with manioc (yucca).
- 1 fresh manioc root
- 500 ml of coconut cream
- 200 g creamed coconut
- 3/4 cup of coconut sugar or ksylitol
- 1/2 cup of tapioca flour
- 3/4 cup of coconut shrimps
- 2 tbs of agar agar
According to the traditional Filipino cuisine you need to grate manioc. But I am a bit lazy… I chopped the root, put the chopped manioc and the coconut cream into the blender. I blended until combined. Then, I added the rest of the ingredients and blended once more.
I greased the square baking tin with a little oil and pour in the mixture.
I baked for approximately 1 hour at 190-200 C.