Mini Cassava Cake

Cassava is a favorite of mine. I love any dessert with cassava on it. Last week I posted a recipe of the trending Steamed Cassava Flan. A recipe that's actually perfect for those who doesn't own an oven. Ahhh! Super delicious! I adopted the recipe from my famous Cassava Cake. Fail proof! Since I have made those already, I thought of making the bite size one using the mini cupcake pan. I used the same recipe but I adjusted the condensed milk on the batter since this mini ones has condensed milk topping. Yes, the condensed milk was added and returned to the oven until the top starts to bubble and turns golden. 

To make this recipe, you only need 4 ingredients. Yes just 4. Lovely isnt' it? On this recipe, I used a ready-made  grated cassava. 1 pack which is 16 oz is what we need which is equivalent to 2 cups. If using fresh, grate the cassava and drain excess liquid but not fully squeezed. It should still be wet and not dry and crumbly. So the recipe is just cassava, coconut milk and condensed milk. Some uses evaporated milk instead of coconut milk but the latter is better. It is creamer and of course more delicious! 

I used a mini cupcake pan to make this. One batch is lined with cupcake liners and the other one is greased. I prefer the one without liner and the pan was just greased. If using a cupcake liner, make sure to grease them with cooking spray or butter so that the batter won't stick to the liners after baking. If you have tried my other recipes for cassava before, I know for sure you will love this cuties! Enjoy!
​

MIni Cassava Cake Recipe

Ingredients:

• 2 cups or 1 pack 16 oz grated cassava 
• 3/4 cup coconut milk
• 1/2 cup condensed milk + more for topping
• 1 large egg

​Video

Procedure:

• Preheat oven to 350F. 
• Grease a non-stick mini cupcake pan or line with mini cupcake liners greased with butter or cooking spray.
• In a large bowl, combine all ingredients except the extra condensed milk for topping. Stir until fully incorporated.
• Scoop cassava mixture (about 3/4 full) into each cavity of prepared pan.
• Bake for about 20 minutes or until cassava is almost set. 
• Remove from oven and top each cassava with 1/2 tsp condensed milk.
• Bake again for another 10-12 minutes or until top starts to bubble and turns golden. 
• Remove from oven and transfer on a wire rack to cool completely. 
• Recipe makes 36 mini cassava cakes. 
• Enjoy! 

​