The cannabis industry shouldn’t be a fan of TikTok considering their double standard with alcohol.
Pinoy is one of the top search terms at Pornhub and Filipino food is gaining popularity, especially among younger generations. It is growing in recognition due to increased exposure from Filipino-American chefs and the growing interest from Gen Z consumers who appreciate its bold flavors and affordability. If you want something good with a little extra, try this marijuana infused cassava cake.
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Cassava cake is a traditional Filipino dessert made from grated cassava, with a creamy custard top. Known to be enjoyed during special occasions, and a simple snack. When it’s infused with your favorite cannabis strain it is perfect with your morning coffee or a little snack.
This recipe is from acclaimed culinary artist Chef Charleen Caabay who is seen on reality TV chef celebrity, and the winner of Food Network’s Chopped. She is passionate about Filipino food and culture, she infuses her heritage into her cooking, celebrating the rich flavors and traditions of her roots. She also specializes in crafting cannabis-infused dishes, blending her culinary artistry with the therapeutic potential of the plant. She is a featured speaker at February Women Who Grow Conference.
Cassava cake, also known as kamoteng kaho in Filipino and is popular in the Philippines and Vietnam. Cassava can be brought at large grocery stores. If you want to add marijuana, the recipe dosage is
- 24 large cake muffins
- Average THC: 20-25mg / cake
- Suggested serving dose: Cut cake in fourths
INGREDIENTS
Cake
- 2 lbs grated cassava
- 2⁄3 can of sweetened condensed milk
- 1 can evaporated milk
- 2⁄3 can of coconut milk
- 1 Teaspoon of vanilla extract
- 3 eggs
- 1 stick – 8T cannabutter
Cake Topping
1⁄3 cup condensed milk
1⁄3 cup of coconut milk
1 Teaspoon vanilla extract
3 egg yolks (Can add egg whites to cake batter)
1⁄2 cup shredded cheddar cheese
Cannabutter
- 2 grams favorite Cannabis strain (THC 20% – 25%)
- 1 stick of butter
- 1⁄2 cup of water
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CREATE – Cake
- Preheat your oven to 350°F (175°C). Grease muffin tins or cake pan with butter or oil.
- Combine grated cassava, coconut milk, condensed milk, evaporated milk, vanilla extract, eggs, and cannabis-infused butter. Mix until well combined.
- Pour the cassava mixture into the prepared baking dish, leaving room for custard topping. Bake in the oven for 30 minutes or until the top is slightly browning and firm.
- While the cassava cake is baking in the oven, prepare the topping mixture. Combine the remaining ingredients, coconut milk, condensed milk, vanilla extract, cheddar cheese.
- Once the cassava cake is firm, add a thin layer of the topping to the brim. Distribute the topping to each cake evenly.
- To quickly finish, broil the top for about 5-10 minutes until golden brown. Carefully watch to avoid burning at this stage.
- Let cool for a few minutes and enjoy warm!
CREATE – Cannabutter
Break up the cannabis buds, and spread on a small sheet pan. Preheat the oven to 225 degrees. Bake the cannabis for about 45minutes to 1 hour to properly decarboxylate the buds.
In a small sauce pan or pot, add decarbed cannabis and butter and heat at a very low simmer for about an hour to an hour and half. Strain the mixture but do not agitate the canna butter to lessen any plant material to go through. Set aside.
