The cassava or called Balangkoy in Apayao is the most abundant root crop product of Isneg farmers.

It is often called mana from heaven by the farmers because when there comes a time of scarcity of rice in their fields, the cassava is their alternative food and at the same time they sell it as source of income. Cassava could be processed into other products such as cassava cake, bibingka, or cassava chips. Based from my research, cooking Balangkoy cake is also cooked with the same procedures with other provinces in the Philippines. The Philippines is very abundant in root crops, and they are a big part of our traditional cuisine. One of them is the cassava or commonly known as kamoteng kahoy or balanghoy in the dialect. It is easily grown in the country, and is known as the poor mans crop. It is a woody shrub that is known for its starchy and edible tuberous root. Nutrition-wise, it is a rich source of carbohydrates, thats why it is a staple in developing countries. When you mention Cassava Cake to a Filipino, it is guaranteed that you could instantly see a smile across the face. This traditional dessert or kakanin (sweet delicacy) makes ones mouth water just mentioning it. It is a very simple dish to make but is quite delicious and unforgettable, you will be asking for seconds. This dessert is made from grated cassava with sugar, eggs and coconut milk. The topping consists of a creamy milk mixture. It is baked in rectangular cake pans or tin molds. The Cassava Cake is ever present in special occasions and gatherings, and just as perfect as a snack or a dessert after a sumptuous meal. So enjoy this Cassava Cake Filipino Recipe! Preparation Time: 20 minutes Cooking Time: 1 hour and 10 minutes Yield: 24 squares

Utensils:
Oven toaster Baking tray Mixing bowl Spoon and fork Baking gloves Pan Spatula Knife

Ingredients:
2 lbs grated cassava

3 eggs 1/2 can condensed milk 1/2 can evaporated milk 1/4 cup melted butter 1/3 cup grated cheddar cheese 1 cup sugar 1 can coconut milk 1 tsp vanilla extract For the toppings: 1 can condensed milk 3 egg yolks 1/3 cup coconut cream cup grated cheddar cheese

Cooking Directions:
1. Preheat your oven to 180 C (350 F). Grease a 9x13 baking tray. 2. In a mixing bowl, add the cassava, melted butter, evaporated milk, condensed milk, cheese, eggs, vanilla and sugar. Mix all the ingredients thoroughly until you reach an even consistency. 3. Add the coconut milk, and pour the batter in the baking tray. 4. Bake for 45 to 50 minutes. Make sure the top is firm. Take out of the oven and set aside. 5. Prepare the topping by mixing all the ingredients together in a pan over medium heat. Stir constantly until it becomes thick. Let it simmer for about a minute. 6. Pour the topping over the cake. Spread it evenly with the use of a spatula. 7. Put in the oven again and bake for another 15 minutes, or until the top turns golden brown. 8. Let it cool off before you cut and serve. 9. Enjoy! Sources: http://www.filipino-recipes-lutong-pinoy.com/cassava-cake-filipino-recipe.html https://www.facebook.com/photo.php?fbid=227117247428837&set=pb.2236716 61106729.-2207520000.1389226653.&type=3&theater