Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the dessert cool completely before slicing or serving for the best texture.
- Measure ingredients accurately — baking relies on precise ratios for success.
- For custard-based desserts, cook over low heat and stir constantly to prevent curdling.
- Do not overmix the batter — mix just until the ingredients are combined to keep the texture light.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Cassava Cake Creamy and Cheesy Version
Made with cassava, coconut cream, evaporated milk and eggs — a sweet cassava cake creamy and cheesy version treat that's perfect for merienda or dessert.
Instructions
- Preheat oven to 350F.
- Mix together the wet ingredients in a mixing bowl starting by cracking the eggs. Beat until smooth. Pour the evaporated milk, condensed milk, butter, and coconut milk. Whisk everything together until the mixture smoothens.
- Add the grated cassava and ½ cup cheese in the bowl where the wet ingredients are at. Mix well.
- Transfer the mixture into a greased baking pan. Bake for 1 hour.
- Prepare the topping my mixing all the toping ingredients in a clean bowl. Mix everything together. Set aside.
- Pour the topping mixture over the baked cassava. Put the baking pan back in the oven. Continue baking for 350F until the topping thickens. Note: You will notice that it will burn a bit, that is normal.
- Remove the baking pan from the oven. Let the cassava cake cool down.
- Slice the cake into serving pieces. Serve for dessert.
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Pro Tips & Troubleshooting
- Let the dessert cool completely before slicing or serving for the best texture.
- Measure ingredients accurately — baking relies on precise ratios for success.
- For custard-based desserts, cook over low heat and stir constantly to prevent curdling.
- Do not overmix the batter — mix just until the ingredients are combined to keep the texture light.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Substitutions
Storage & Reheating
Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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