It was my mom’s favorite recipe when we were still kids. It is the budget and quick version of regular cassava cake, the pan fried cassava cake. It is a great alternative if llaneras and steamer are not available, the cook is short on budget and the people around are bored of nilagang kamoteng kahoy.
The ingredients are grated cassava, a little sugar and oil. Wash cassava. Remove the peels, see “How to Make Cassava Chips” for peeling instructions. Grate. Mix sugar. Get a half cup then fry on little oil. Turn both sides until both surfaces are crispy golden brown. Repeat until all mixture is consumed. A non-stick Teflon pan is recommended to prevent sticking.
It may result to different texture and appearances.
1) Crispy golden brown outside but oily soft inside. The case if too much oil was added to pan and the lump of cassava mixture was placed when the oil temperature was not hot enough or the fire was too low to compensate the sudden temperature drop.
2) Burnt. The fire was too high or the attendant leaved it in pan for too long. Perhaps watching his favorite television drama or anime. Please pay attention next time!
3) Raw center. A result of too thick cake. Cooking it longer might result to burnt surface. Thicker lumps should be cooked slowly over low fire but might result to next…
4) Tough. Cooking over a very low fire for prolonged time. It allows excessive moisture evaporation resulting to toughness.
5) Any crazy combinations of above items.
I have never tried cooking one yet so no exact parameters were provided.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.