Cassava Cake Special with Langka and Macapuno (Jackfruit and Coconut Strings)
Prep time: 20 minutes
Cooking time: 1 hour
Yields: 1 large round baking dish 3½ inch tall x 9 inch diameter
2 packages frozen cassava, completely thawed
1 small can condensed milk plus ½ cup for toppings
1 can coconut milk (14.5 oz)
1 tbsp vanilla extract
2 cups Macapuno (coconut strings)
1 can Jackfruit in Sugar Syrup, drained, processed in a food processor or finely chopped and then divided into 2.
pinch of salt
1 stick (8 tbsp) melted butter
Brush your baking dish with melted butter and set aside.
Set oven rack to the center of the oven and pre-heat oven to 350 F.
In a large bowl or container, combine the following – Cassava, 1 can condensed milk, coconut milk, vanilla, salt, 1 cup macapuno, half of the jackfruit, eggs, and butter.
Place in the baking dish and bake for 60 minutes. If you are using a short and wide baking dish, the baking time should be less. (please listen to my cooking instructions from the cooking video)
While the cassava is baking, prepare the toppings.
In a mixing bowl, combine ½ cup condensed milk, 1 cup macapuno, ½ jack fruit. Stir well.
Remove cassava cake from the oven after it is baked. Adjust oven function to broil – making sure the oven rack is close to the top like what my cooking video showed.
Spread toppings on top of the cake. Broil for 10 minutes until top is caramelized and slightly burnt.
Cool down. Slice and serve.