Welcome to adobo-down-under!

Musings. Family. Food. Stories. Cooking. Recipes. Eating. A recipe journal. From simple Filipino dishes to challenging recipes and exciting gastronomical failures. This is for my girls to look back on for comfort, memories, laughs, love and lots of food!

Wednesday, May 26, 2010

Cassave cake, a parish fundraiser, at iba pa

Last Sunday we took part in the International Food Fest fundraising as members of the Filipino Chaplaincy of Our Lady of Dolours Parish in Chatswood. The parish showcased dishes, sweets and cakes from the diverse parish community. The Harrington Hall was full of Polish, Chinese, Indonesian, Indian, Greek, Italian and Filipino dishes, savouries and sweets.

For our own indigenous version of the pudding, I made two trays of cassava cake, sliced and lined to sell at the Filipino stall. It was a fun and great experience to be a part a community that not only shared the religious belief but networking with the same culture and heritage of which we are grounded for.

Here are photos of the Filipino sweets and savouries that were baked, cooked and donated by the community which made the event a success. There was even a sponge cake with honeycomb topping! It was getting so much attention - someone bought the whole cake!

Ensaymada - sweet butter rolls

Bico - sweet sticky rice pudding

Palitaw - rice cakes in coconut and roasted sesame seeds

Empanadas - meat pie Filipino version,

made of minced pork, carrots, potatoes, raisins, capsicum

Suman - sweet sticky rice in banana leaves

Pichi pichi - sweet cassava rolls made with lye and coated in shredded coconut

To make cassava cake:


500g grated cassava

(frozen cassava can be purchased from Filipino shops around Sydney)

1/2 can evaporated milk

1/2 can coconut cream

60g butter, melted

3 egg yolks

1/2 cup sugar

1/2 can condensed milk

1/2 cup grated cheese

1. Mix all together (except the condensed milk and grated cheese) in a large bowl.

2. Bake at 180 degrees C.

3. When almost done (when the top of the cake looks a bit solid and not soft when the pan is tapped), pour/spread condense milk on the cake and sprinkle the cheese.

4. Return to the oven and bake until golden brown.

Important tip/s:

  • Line the pan with baking paper including the sides, to avoid the cake sticking on the sides when done.
  • The top of cake will appear golden and some parts will be darker than others. This is what happens to condensed milk when baked. But don't worry as this only means the topping is cooked.

Where I got this recipe? Its just one of those simple recipes shared amongst friends and family. Seriously? I got this from the Vega's... passed on via sms!

Isn't technology just amazing?... Hang on. Let me just Google how to make honeycombs...

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