Cassava cake II

I made this for hubby to bring to work. He works with a few Filipinos and thought that a touch of homecooked Pinoy food would be a nice treat.




Ingredients:
1 cup granulated sugar
4 oz melted butter or margarine
3 packs frozen cassava
Around 1.5 kg frozen cassava (I used Buenas brand frozen 454g packs, available from TNT)
3 eggs
2 cans coconut milk
2 cans condensed milk
1 cup grated cheddar cheese
3 tsp grated lemongrass

This recipe makes a fair amount of cake and will fill up a 9-inch pie plate, an 8x4 pan, and an 8x8 pan.

Preheat oven to 350 F and either grease the baking pans or line them with banana leaves or aluminium foil.

In a large bowl, combine all the sugar, the yolk of 1 egg, melted butter, 2 tsp of the lemongrass and 1 can of coconut milk until smooth. Add the cassava.

Using an electric mixer, beat all 3 egg whites with a pinch of salt (this will help to firm up the proteins) until soft peaks form. Immediately fold this into the cassava mixture.

Pour mixture into greased glass baking pans up to ¾ inch high. Bake in the centre rack of the oven for 20 to 25 minutes until top is firm. Do not overbake as they will go back in the oven a second time.

Meanwhile, on a pan over low heat, combine the remaining lemongrass and can of coconut milk with all the condensed milk, stirring and cooking until thickened. Take it off heat, and add the beaten yolk of two eggs.

Pour topping on top of the cassava cake and continue baking for 15 minutes or until the top is a dark golden brown. (If you’re in a hurry, a pale gold colour is nice too. Like this.)

Add your grated cheese halfway through the bake.