Cassava cupcake recipe is just one of the many ways to cook cassava or kamoteng kahoy. You can make cassava flour into cassava cake, bibingka, “tupig” (grated cassava wrapped in banana leaves then steamed or grilled), “maruya”, polvoron, simply steamed and ginataan and many more.
“A cassava is called tapioca when it is dried into a powdery (or pearly) extract. Cassava root is a good source of carbohydrates, but a poor source of protein. A diet consisting predominantly of cassava root can cause protein-energy malnutrition.
Cassava is classified as sweet or bitter. Like other roots and tubers, cassava contains antinutritional factors and toxins. It must be properly prepared before consumption. Improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication and goiters, and may even cause ataxia or partial paralysis.” Source: https://en.wikipedia.org/wiki/Cassava
3 cups cassava or “kamoteng kahoy” (grated finely)
1 can condensed/sweetened milk (300 mL)
1 can evaporated milk (325 mL)
1/2 cup butter (melted)
3 eggs (beaten)
cheese (cut into cubes)
1) Mix the grated cassava, condensed milk, evaporated milk, eggs, and melted butter thoroughly.
2) Preheat oven to 350 degrees Fahrenheit. Prepare the cupcake wax papers into the cupcake molder pan and put 2 tablespoons of cassava mixture then top it with cheese in every cupcake molder.
3) Bake in the preheated oven for 45 minutes to 1 hour or until the top of the cake turns to golden brown.