Comments on: Cassava Cake Recipe for US-based Filipinos

By: Lynn

Lynn — Mon, 05 Jul 2010 07:11:34 +0000

noemi,
thank u so much for the recipe. it’s my first time to bake, at last i’ve overcomed my fear of the oven came out perfect! i just had to add more time than instructed after i put the topping coz it didnt turn brown right away… maybe bcoz i didnt put much condensed milk coz i’m not a sweet tooth. @lorna i did the same w the macapuno i rinsed and drained just as i do when i prepare my buko-pandan. thanks all!

By: vicky

vicky — Tue, 03 Nov 2009 09:26:35 +0000

looks like delicious.. but may i please know how many cups or grams each pack of grated cassava to use?…cassava are always available so instead of using frozen, i will try freshly grated.. i wonder how heavy each pack.. i need you help.. Many thanks.. & God bless.. Thanks a lot too for sharing your recipes

By: tin tin

tin tin — Tue, 03 Jun 2008 00:06:43 +0000

hi I always visit your site everyday so adicting talaga just looking for differnt recipes and looking for ideas on what to cook I’m newly wed and also new in USA and learning how to cook you really help me a lot in my cooking. last week i baked cassava cake it turn out to be good minus macapuno i just subtituted it w/ young buko which i purchansed in a filipino store here in NJ kasi i find it very sweet if i will use macapuno and condensed milk anyway i really love it

By: lorna

lorna — Mon, 17 Dec 2007 22:42:33 +0000

your recipe is a midway between theconsistency of pitsi pitsi and a cassava cake dessert. Sure it will taste good but I think it is too sweet if you use ready made macapuno an condensed milk. I recommend using condensed milk and cream of coconut milk or wash some of the sugar from the bottled macapuno and drai well then resume your recipe. I happen to love cassava cakes and bake them the pampango way. thanks.