Cassava Cake is a Filipino dish prepared from grated cassava root (manioc). In the Philippines, cassava is known as kamoteng kahoy and balinghoy. Tapioca is also made from cassava starch. There are other cassava cake recipes available, but this Cassava Cake Recipe is by far the best. Without a doubt, the delectable dessert that follows each dinner is one of the most enjoyable portions of it. Cassava cake is one of my favorite sweets because it is not only traditional Filipino but also quite tasty. This cake melts in your tongue, allowing you to completely experience the harmonious intermingling of tastes. It's the right balance of cheesy, buttery, and nutty. It's a delectable and filling way to round out a terrific meal –– and one you can bring to potlucks as well!
Cassava originated in Latin America and was first introduced to the Philippines in the 16th century. Many people believe that this cuisine originated in Lucban, Quezon. This dessert is also known by the following names:
cassava bibingka, cassava pudding, cassava pie
kahoy bibingkang kamoteng
& bibingkang balanghoy
budin
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Hi @cookwithmeph,
OMG! it is mouthwatering... I would love to get the recipe, will you be able to share it?
We have lots and lots of Cassava here in Sri Lanka. Its one of our traditional food too. But I have never tried cassava cake. 😊