My all time favorite Filipino dessert is Cassava Cake. What you may ask is Cassava Cake? It’s a sticky dessert made from the Cassava (Manihot esculenta) a starchy tuberous root widely cultivated in the tropical and sub-tropical regions of the world. It is a staple in the developing world. When it’s dried its to a powdery or pearly extract we call it tapioca!
In the Philippines cassava is grated and used as the main ingredient for desserts including Suman, a sticky dessert wrapped in banana leaves. I like that too, but my favorite is Cassava Cake the way my grandma used to make. This so called cake isn’t really a cake, at least not in consistency. It is not “cakey” or “spongy” at all, instead is has a sticky consistency similar to “mochi”.
I’ve had several versions of Cassava Cake, made by different friends hailing from other provinces of the Philippines. From what I have observed it seems that different regions prepare it differently. I like our version the best, the bottom part has that same sticky consistency, but it has an almost custardy top layer. My version is also pretty sweet, just perfect for my sweet tooth. I do have to say that Cassava Cake may be an acquired taste, some folks love it and others can’t stand it.
This recipe has been in our family for years! The only difference in we’ve “modernized” it. Back in the day my grandma and aunts would spend a day grating the cassava and coconut, then the evening soaking the grated coconut and squeezing out the milk. These day we buy the frozen coconut milk and grated cassava, so much easier. You can use canned coconut milk instead of the frozen one, but my aunt insists the frozen coconut milk is best. You can buy both the frozen grated cassava and coconut milk at most Asian markets. I hope you like it!
1 16 oz. bag frozen grated cassava, thawed
1 16 oz. bag frozen coconut milk, thawed
1 Can Evaporated Milk
1 Can Condensed Milk
1/2 Cup Sugar
6 Egg Yolks
1/2 Stick Butter, Melted
Mix all ingredients is a large bowl. Stir well to make sure sugar dissolves and milks are well blended.
Pour into 9″ x 13″ baking pan.
Place filled pan into a larger roasting pan.
Fill roasting pan with water until is reaches the half way point of the panning containing the cassava mixture.
Place both pans in a 350 degree oven and steam for about an hour or until the middle is set.
Pandan Coconut Candy is popular in Asia and Southeast-Asian Countries. Pandan Coconut Candy can be found in variations from Singapore, Malaysia, India, Vietnam and Philippines. It has a sweet and very unique taste that you can’t resist and a very good sweet smell too.
This is my version of Pandan Coconut Candy Filipino Recipe! Enjoy!
½ cup condensed milk (4 oz/160g)
1 tsp. pandan paste
3 cups fresh grated coconut (300g)
½ cup sugar (110g)
Grease a pan or rectangular container.
In a non-stick pan on medium low heat, combine pandan paste, condensed milk, sugar and coconut.
Stir constantly until coconut clumps together for 25 minutes.
Then transfer mixture to a container and level the surface with a spatula.
Press down firmly with a plastic wrapper or a wax paper and set candy aside to cool.
After 30 – 50 minutes, cut into 16 pieces with a well greased knife.
Allow candy to cool and set overnight.
Remove cubes from pan and store in an air-tight jar.
Pastillas de Leche is a Spanish dialect which means (milk tablets) or (milk pills) which basically describes this Spanish-Filipino sweet delicacy. This is made from evaporated milk with powdered milk and some mixtures to form a dough like mixture, formed into small shape and coated with sugar.
Pastillas de Leche are sweet, soft milk candies that are served for dessert and snacks. This is very easy to prepare and to cook. Today, I will give you my version of Pastillas de Leche Filipino style recipe. Enjoy!
1 can 14 ounces, condensed milk
2 cups powdered milk, sifted
½ cup granulated sugar, sifted
In a large mixing bowl, place the condensed milk.
Fold-in gradually the powdered milk. “The texture of the mixture will be similar to dough once all the powdered milk was added completely.
Scoop some of the mixture and mold into cylinders.
Roll each molded cylindrical mixture on granulated sugar.
It is called “Kopyor” in Indonesia and called Macapuno in Philippines. It is a coconut sport or naturally occurring coconut mutant which has an abnormal development of the endosperm. As a result, it is a soft jelly-like coconut flesh. Unlike a coconut fruit, Macapuno does not contain water inside but instead it is completely filled with thick and curdled white meat.
Macapuno meat is famous and widely used for making popular and world class sweets like macapuno ice cream, macapuno candy and macapuno preserves. Today, This is my version of Macapuno Balss Recipe. Enjoy!
2 cups macapuno “mutant coconuts”, preserves
3 – 4 cans (300 ml) condensed milk
1 cup cornstarch
1/4 cup water
In a pan over low heat, combine macapuno preserves and condensed milk.
Halfway, remove from heat and add the cornstarch which is “dissolved in a little water”
Blend well and continue cooking while stirring constantly.
Continue until it thickens till mixture separates from pan.
Let it cool and form little balls until all was form and get a plastic candy wrapper, wrap the Macapuno Balls.
Yema is a very gooey and soft custard candy that was created by Filipino’s during the time of Spanish colonization. It comes from the word yolk in Spanish. Originating from the province of many sweets, Bulacan. It comes in different forms and shapes then covered in sugar. It is usually wrapped in colorful cellophane or skewered in toothpicks.
This chewy treat is served bite-sized and is a finger food. We Filipinos love to eat it after our meals, as a snack or anytime you have a craving for anything sweet. Today I will give you my version of Yema Filipino Recipe! Enjoy!
12 pcs. egg yolks
1/2 cup granulated sugar, for coating
1 can condensed milk-410 ml
1 roll plastic food wrapper
In a non-stick saucepan, combine the egg yolks and condensed milk then stir continuously over low heat for about 30 minutes or until firm.
Transfer to a plate and let it cool before forming into balls.
Scoop out about 1 tablespoon of the mixture and shape into a small ball until all is in circle shapes.
Place sugar in a bowl and roll the yemas balls to coat them.
Place each candy in the middle of squared plastic food wrapper.
Gather all four corners and twist together to secure then alternatively, place coated balls into an airtight container.