Cassava Cake

This is a classic Filipino dessert enjoyed year round.  Most of the ingredients can be found in an oriental store near you.  I have found the most difficult ingredient to find is usually the coconut cream.  If you can't find it don't worry.  Simply use another can of coconut milk in it's place.  Also it is easier to just buy the cassava already grated.  It should be in the Freezer.  You could cut the recipe in half but then you are left with 1/2 a can of everything.  Or try making one thick cake.  You'll have to cook much longer though. Careful, I'm not sure if it will all fit in one pan.  I hope you enjoy it!

INGREDIENTS:

-2 Lbs Grated Cassava

-1 14 oz. Can Sweetened Condensed Milk (Reserve 1/3 cup for Topping)

-1 12 oz. Can Evaporated Milk

-1 14 oz. Can Coconut Milk (Reserve 1/3 cup for Topping)

-1 13 oz. Can Coconut Cream (Reserve 1/3 cup for Topping)

-2/3 Cup Sugar

-3 Eggs plus 3 Egg Whites

-1 Cup Grated Coconut

TOPPING:

-3 Egg Yokes

-1/3 Cup Reserved Sweetened Condensed Milk

-1/3 Cup Reserved Coconut Milk

-1/3 Cup Reserved Coconut Cream

 

DIRECTIONS:

-Preheat oven to 325° f.  In large mixing bowl combine cake ingredients. Mix well.  Pour equally into two large greased rectangular pans.  Bake until top is no longer liquid (approximately 30 minutes).  Mix topping ingredients well and spread evenly on the two cakes.  Bake an additional 20 to 30 minutes.  Cool cakes completely.  Slice each cake into 24 equal squares.

How to make Bibingkang Galapong

                                                   Bibingkang Galapong
INGREDIENTS:
-4 eggs, well beaten
-2 cups coconut milk
-1 cup sugar
-1/4 cup melted margarine
-2 cups rice flour
-2 tablespoons baking powder
-1/2 teaspoon salt
-1/4 cup coco cream, 1/4 cup sugar for topping


DIRECTIONS:
-Add sugar to beaten eggs. 
-Combine salt and flour; add to egg mixture. 
-Add melted margarine, coconut milk, and baking powder. 
-Pour into banana leaf-lined mold. 
-Bake in 375 degrees Fahrenheit oven. 
-When half-done, take it out from the oven and brush top with coconut cream and sugar and bake until golden crust is formed.

Mango float Recipe

Mango float is one of my favorite desserts.

                                                          Mango Float
INGREDIENTS:
-1 cup heavy cream , chilled
-1 cup sweetened condensed milk , chilled
-1 tsp. vanilla extract
-Thin slices of ripe mangoes
-Graham Crackers
-Crushed Graham Crackers

PROCEDURE:
-Blend cream and sweetened condensed milk together. add vanilla. set aside, prefarably keeping it chilled until needed.
-In a square 9x9-inches transparent dish, assemble graham crackers and cream mixture by arranging the crackers on the bottom of the dish.
-Spread one third of the cream mixture , arrange some mango slices, then put another layer of the crackers. Repeat the process, ending with the crush graham crackers or with the cream mixture on top.
-Sprinkle with chopped nuts(optional). Garnish with more slices of mangoes for special occasion. makes 9-12 servings.

How to make Fresh Mango Shake

Discover how to make Fresh Mango Shake in our easy Procedure
       -Fresh Mango Shake is also Profitable Business
       -Affordable

                                                                       Fresh Mango
THINGS YOU NEED:
         - Electric Blender
         - Big Spoon (plastic)
INGREDIENTS:
         * Mangoes
         *Milk
         *Sugar
         *Crush Ice
         *Water
STEPS:
         -Cut the mangoes into small pieces and put in the blender.
         -Add Milk and Sugar
         -Crush Ice
         -Water
         -Blend at the lowest at first , then medium , then High.
         -Pour the Fresh Mango Shake in a serving glass.

                                                              Fresh Mango Shake