Cassava Cake with Cheese

Do you like cassava cake?

It's a popular "modernized" native delicacy that got us craving for more in every bite. Good this it is very convenient to have when since it-s a staple in most bakeries and you can even order it online and be delivered right at your doorstep!

I love it when its soft with a slightly burnt top that's full of cheese mixing with the condensed milk topping. It's a treat to have that creaminess mix with the sweetness and cheesiness creating a delicious explosion of flavors.

But it is also easy to prepare at as the ingredients can be mostly found in the wet market or even grocery stores.

Here's a simple cassava cake recipe

Ingredients :

CAKE

2 and 1/2 cups grated cassava
1 and coconut milk
1 and 1/2cup condensed
1 cup evap
5 Tbsp sugar
2 egg yolks
1 Tbsp flour in 2 Tbsp milk
Butter for greasing

TOPPINGS

1/4 cup condensed
Evap
Coconut
2 egg yolks
1 Tbsp flour in 2 Tbsp milk
1 cup grated cheese

Procedure

Preheat oven at 180 degrees Celsius.
Lightly grease baking pan with butter then set aside.
In a bowl mix all the CAKE ingredients well adding the sugar last to have it throughly mixed.
Place the mix in the greased pan and bake it for 45 minutes to an hour. Just make adjustments and test it using a toothpick.
Mix all the toppings ingredients except for the cheese.
After the cake is baked pour over the toppings mixture then top with cheese.
Bake for another 15 to 25 minutes until the custard topping is cooked to the consistency and "burnt-ness" of your liking.
Top with more cheese if desired.

Depending on your baking pan, you can have rounded cassava cakes that produce wedges or if its rectangular, you can have cassava cake squares (above).

Serve it warm or at room temperature but I like eating my cassava cake cold - from inside the fridge for hours. Makes my senses taste the delicious goodness more. Namit gid!

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

A native (foods) welcome in Guimaras

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.

FLAVOURS OF ILOILO

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