I have good memories playing in the nearby cassava fields with friends when I was young. We used to take some leaves and use its stems to braid each others hair. This plant also has medicinal qualities, or so I believed when I was young. When we get cuts or scrapes from playing, we used take a leaf from the cassava plant and apply the sticky liquid that oozes out from the stem to our wounds.. boy, did it sting!
But I have learned since that cassava is more than just for braiding hairs and healing cuts and scrapes. I’ve also discovered its edible roots and the wonderful, starchy quality it yields when boiled. It is also the source of tapioca which happens to be one of my favorites as well. Here in Miami, I’ve learned that the boiled cassava (or yuca) is also good when sautéed with garlic and onion and eaten with black beans, rice and shredded beef. But my most favorite still remains to be the cassava cake.
Cassava cake is a classic Filipino dessert. I was invited to come to the birthday party of one of my Filipina girlfriends, so I thought of making it. But being here in the US, freshly grated cassava is hard to come by. I can grate them myself but that is such a lot of work! And yes, I can get frozen grated cassava from the Asian store, but I was too lazy to get up and drive for about 30 minutes to get to the store. So, I settled with what I have on hand - cassava flour. An easy cop-out, wouldn't you say?
I have not tried using cassava flour to replace the grated cassava before, but...… it’s time to experiment!!! I just love the suspense.....
3 Egg Yokes
1/3 Cup Sweetened Condensed Milk
2/3 Cup Coconut Milk
1. Pre-heat oven to 325 degrees F.