Cassava
Cassava ranks 4th in the list of the best foods in Seychelles with recipe. Cassava is a starchy root vegetable that is grown and eaten all over the world. Cassava, which is high in vitamins and minerals, can be utilized in both savory and sweet recipes. On his blog Spoonabilities, recipe developer Carlos Leo specializes in producing culturally diverse meals, and he presents his version of a famous Filipino delicacy, cassava cake.
""I'm from the Dominican Republic," Leo explained, "and they make a cassava dessert." It's not the same or comparable. This was my first time sampling this cake, and it was delicious and to my liking." Cassava has a nutty, slightly sweet flavor and can be used in practically any cooking method, including broiling, baking, and frying, according to The Spruce Eats. Leo's cassava cake recipe has a nice soft texture and a sweet custard topping. It's ideal for dessert or nibbling at any time of day.
If you can't find fresh cassava, Leo recommends using frozen grated cassava, which you should defrost and wring off the extra liquid before using. Other ingredients are quite conventional for cake making, and the three types of canned milk contribute to the cake's exquisite texture as well as the delectable custard topping.
Ingredients
- 2 cups grated, peeled yuca, 1 (14 ounce) can coconut milk, 1 (14 ounce) can sweetened condensed milk, 1 (12 ounce) can evaporated milk, 2 large eggs, beaten
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir yuca, coconut milk, condensed milk, evaporated milk, and eggs together in a bowl until thoroughly combined; pour into a 2-quart baking dish.
- Bake in the preheated oven until set, about 1 hour.
- Turn the broiler on and bake until top of cake is browned, 2 to 3 minutes. Cool completely in the refrigerator before serving, about 1 hour.
