cassava cake

Cassava Cake is another dessert cake commonly found in the morning market in Malaysia. I’ve been searching for the recipe and found a few variations which some involve steaming the cake first before baking them. Then I remembered my friend Jessica who brought the Cassava Cake for  Chinese New Year gathering. So I got this recipe from her which is the simplest Cassava Cake recipe of all and so delicioussssss

• 1 tin coconut milk (398ml)
• 2 packets grated cassava (you may find this in stores which carry Phillipines products)
• 2 eggs, beaten
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup + 1 tablespoon sugar
• 2 tablespoons melted butter or margarine

Preheat the oven to 350F.

Mix all the ingredients except the melted butter/margarine in a bowl. Pour the mixture into a greased 9×13″ baking dish. Bake at 350F for 45 minutes. Remove from oven and brush melted butter on top of the cake. Bake the cake for another 15 to 30 minutes until the edges is golden brown.

Eggnog Pie

Here's the recipe:

2 packages of 4 servings size cooked vanilla pudding2 cups eggnog1 1/4 cups milk1/8 teaspoon nutmeg

1 baked 9" pie shell, cooled

Combine all ingredients. Cook over medium heat stirring occasionally until mixture comes to a full rolling boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into pie shell. Cover surface of filling with plastic wrap. Chill at least 3 hours.