CASSAVA CAKE RECIPE: NILUTO SA PAYA NG NIYOG (POTO CAMANTING DE ZAMBOANGA)

Native Cassava Cake  also known as Poto Camanting is a Filipino native delicacy made of grated cassava. It is commonly prepared by Mindanaoans as a substitute for rice because cassava is a good source also of carbohydrates.

Poto camanting is not difficult to prepare because the process of food preparation is simple and the needed materials for cooking are available at home.

https://www.youtube.com/watch?v=VMBzGikmhUI

                                    Ingredients

      Sweetened Coconut        Muscovado

   

  

                Cheese                                 Grated Cassava Cake

  

             Grated Coconut                             Brown Sugar

                     Coconut Shell                           Clean Can

Step 1. Combine all ingredients in a large container. See to it that the mixture is properly mixed.

Step 2.

Prepare a big clean can to serve as an improvised steamer and also a clean coconut shell. The coconut shell should have a hole and it should properly fit to the size of the opening of the can. 

Step 3

Wet some grated  cassava then use it to coat around the coconut shell that is attached on top of a can.

Step 4

Fill at least three glasses of water into the improvised can steamer then bring it to a boil. When the water is already boiling, put some strips of banana leaves into the coconut shell.

Step 5

Fill the improvised steamer with cassava cake  mixture, cover,  then let cook for ten minutes or until desired  cooking perfection. 

Step 6. When  the desired cooking time is achieved, then it is ready to serve.

enjoy.

You may check the video presentation entitled Poto Camanting Ala Pobre on Facebook and How to Cook Native Casssava on YouTube by Just AnyTink.