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Saturday, August 17, 2013

Philippine 'Cassava Cake' Using Unrefined Sugar

Bringing the memory back here - of when i used to eat cassava cake made out of grated cassava, condensed milk, white sugar, strings of coconut sport which is gelatinous taken from our neighbor's backyard, who gladly gives us one for free and evaporated milk. This sweet has a texture that is gelatinous but firm. 

Coconut sport

Young Coconut:

Make Young Coconut Strings 
Note: Cut the young coconut meat into strips if they are meaty

When we visit the city, Quezon City, we usually purchase the 'cassava special' in a store called 'Goldilocks' that sells 'cassava cake' made with additional eggs and cheese on top which increases the yumm 'experience' of the dish due to the sweet taste of the cassava underneath with the slightly salty taste of cheese on top. Another 'plus point' of this dish is that there's the 'complex experience' coming from the texture of the cassava underneath which is soft but firm and gelatinous plus a bit of coconut strings touching the tongue from time to time. The condensed milk and the evaporated milk gives this dish a creamy  sweet taste.

This 'sweet salty taste experience' plus the soft gelatinous, firm but with some stringy texture (due to the coconut sport strings)' makes this dish a dessert that is served in events like birthdays, anniversaries, graduations, 'despedida' or 'goodbye' parties, marriage receptions, viewings etc.   

I turned this into a vegetarian dish when i did yoga and meditation because i followed the 'sentient diet' which classifies food according to the kind of energy in them. But as i investigated more about food, i used  commonsense and found out the facts:

*Food (as plants and animal sources) gives the body energy for it to survive. It is when the mind starts interpreting the physical where  the problem starts because i started to connect the words 'healthy' and 'eating' to other words which does not match what is real as per what the definition/redefinition of words i use  - where i create another reality that is not physical within my mind and then i judge food according to that, instead of stopping creating mind meanings which is not based on reality like 'healthy' to 'happy' and 'eating' to 'family' when these words are not really about that:

 I copied others, interpreted their behaviors and connected words to other words according to my interpretations.
 I am now correcting myself within my use of words.

*Refined sugar affects children. They became 'hyper-active' when they eat a lot of sugar

I developed a 'Cassava Cake' Recipe which uses unrefined sugar.

Cassava Cake Recipe

1 pack (16 oz) grated thawed frozen cassava
1/2 c unrefined coconut palm sugar *blended into a powder (optional)
1/2 c water plus 1 and 1/4 c coconut cream powder
3 eggs
4 Tbsp butter melted  (optional)
1/4 c grated cheese of your choice (cheddar or parmesan will do)
1 and 1/2 c young coconut strings (drained)

Vegetarian version: use Egg replacer instead of eggs
(EnerG brand: 1 and 1/2 teaspoons plus 2 Tbsp warm water = 1 egg)

Mix together the water, coconut cream powder, eggs and butter with a whisk.
Add the grated cassava. Mix well.

Prepare the young coconut meat strings. 

Put the young coconut strings in the cassava - coconut  mixture.

Put grated cheese on top

Microwave for 10 -13 minutes
Note: If using small plastic muffin cups (microwave safe), 10 minutes will be enough 
If using a 6 inch or a 7 inch diameter silicone pan, round or square (or microwave safe plastic cake pan), extend to 13 minutes

Put under a broiler until top is golden but not dark brown

To serve, cut a slice. 
Put on a plate and put coconut cream or cream made from cow's milk.
Taste it, and add agave nectar or honey when needed.

Note: I found that when refrigerated, adding coconut cream is enough.

How To Make Coconut Cream:
To make coconut cream, mix 1 Tablespoon of water to 5 Tablespoons of coconut cream powder.


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