I went to the Asian store the other day to get some condiments when I saw trays after trays of newly baked rice cakes. Yum, for someone with a sweet tooth, you don't have to twist my arm to go near the counter.
My all time favorite is the cassava cake - - a moist cake made from cassava (woody starch known for its high carbo content (this is the main ingredient of tapioca), milk and eggs. For me, it's like eating a combination of creme brulee,flan and rice pudding (in steroid version) as the taste is soooo rich!
Unfortunately, the rice cake lady is charging me with $2.50 per slice (and it's paper thin too!). Are they sprinkling gold dust in this cake? So forget my sweet craving...I'll make my own
Ingredients:
2 frozen pack of cassava
1 bottle of macapuno preserves (young coconut)
1 can coconut milk
1 can condensed milk
2 tbsp vanilla
4 eggs
Estimate Cost: $8 (Makes 20 slices)
2 frozen pack of cassava
1 bottle of macapuno preserves (young coconut)
1 can coconut milk
1 can condensed milk
2 tbsp vanilla
4 eggs
Estimate Cost: $8 (Makes 20 slices)
Easy as 1-2- 3!
- Mix all ingredients
- Bake in 350 degrees for 45 minutes
- Optional Topping: Combine 2 tbsp of condensed milk and 2 tbsp of macapuno. Place on top of cooked cassava cake and broil for 5 minutes
