This is a simple steamed cake to make. Just grate cassava and mix with sugar. Put on a cake pan and steam for 15 minutes and it is done. What could be easier? I’m sharing this post to Weekend Herb Blogging hosted this week by Gretchen of Canela&Comino.
We had cassava harvested recently from our garden. One of the neighbors had planted them to use the leaves as a medicinal plant. When the time for harvest came, we had our share of cassava. My mom wanted to just boil them and eat while I wanted something more than that. I wanted to cook them like steamed cassava cakes I ate as snacks when I was in grade school. My classmate’s mother then, had a makeshift store near the school. She sold these grated cassava cakes then, which we call pasingaw in Tagalog. I can’t remember the Cebuano term for this particular cake. Anyway, during recess, we go to her store and eat pasingaw freshly steamed. My mom has kept a pasingaw recipe from a magazine and I used that as a guide. It called for a mixture of grated cassava and grated sweet potato. I didn’t have the sweet potato then, so I just used grated cassava and sugar. It turned out well. The next week that followed, we had a fresh batch of cassava and I was tempted to make pasingaw again. This time, I added grated coconut and it turned out even better.
2 cups grated cassava
1 cup grated coconut
1/2 cup brown sugar (used more according to taste)
2 tbsp butter
Mix all ingredients together except butter. Divide the mixture into ramekins and top each ramekin with butter. Steam for 15 minutes. You can serve them as they are or top with more freshly grated coconut.
How about some sweet potato casserole?