As a Filipino in the U.S. without complete access to ingredients indigenous to the Philippines, I, at times, have to substitute this for that and that for this in recreating the dishes I grew up with. A good example would be my chicken tinola and ginisang munggo with chicharon. I use spinach leaves as I do not have consistent access to the more traditional malunggay or ampalaya leaves. Still, considerable variety of Filipino food products are now being imported and made available for us Filipino-American consumers. On most occasions, I have to forgo of “freshness” as these items come pre-packaged or frozen but the convenience and time-saving elements are trade offs I don’t quite mind. If I have to peel and grate cassava roots, crack and milk coconut heads, I’d just as soon forget about making this cassava cake with custard topping. But by simply heading to the freezer section for already-grated cassava and walking down the aisle for canned coconut milk, I can have, in a matter of minutes, a Filipino treat baking nicely in the oven.
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Cassava Cake with Custard Topping
June 16, 2013 By 15 Comments