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Kid Friendly


## Delving into the World of Gochujang Bulgogi

Bulgogi is a Korean BBQ dish that brings together the savory taste of thinly sliced pork with the spicy kick of Gochujang, a Korean chili paste. This dish is not just a meal; it's an experience that tantalizes the taste buds and offers a glimpse into the rich culinary tradition of Korea.

## Ingredients

### For the Meat

- 600g pork shoulder, thinly sliced

### For the Marindate

- 30g Korean chili paste (Gochujang)
- 15g honey
- 22.5g soy sauce
- 15g oyster sauce
- 15g sugar
- 30g Korean chilli powder (Gochugaru)
- 30g mirin
- 15g lemon juice
- 3 cloves minced garlic
- Black pepper, to taste

### For the Stir-fry

- Cooking oil
- White parts of a bunch of green onions, roughly chopped
- 3 cloves garlic, minced
- 1 yellow onion, roughly chopped

### For the Garnish

- Green parts of a bunch of green onions, roughly chopped
- Sesame seeds, to serve

## Let's Get Cooking

1. Begin with the marinade. Mix the Gochujang, honey, soy sauce, oyster sauce, sugar, Gochugaru, mirin, lemon juice, garlic, and black pepper.
2. Cover the thinly sliced pork shoulder with the marinade. Let it absorb all the marvelous flavors, ideally overnight, but a few hours will do in a pinch.
3. After marinating, stir fry the pork over medium heat. Keep stirring to prevent any burning.
4. Once the meat is cooked, take it out of the pan. Add a bit more oil, then stir fry the garlic, yellow and white parts of green onions until slightly cooked.
5. Sprinkle some sesame seeds and the green parts of the green onions and serve your masterpiece!

## Nutrition Information

With a serving size of around 100g, each serving contains approximately:

- Calories: 200
- Carbohydrate Content: 10g
- Cholesterol Content: 40mg
- Fat Content: 12g
- Protein Content: 15g
- Saturated Fat Content: 4g
- Serving Size: 100g
- Sodium Content: 300mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 8g

## Substitutes to Consider

If you're having trouble finding certain ingredients, here are some possible substitutes:

- Gochujang: Sriracha or other hot sauces mixed with a bit of miso paste can mimic the sweet, spicy flavor.
- Gochugaru: Paprika, cayenne pepper, or crushed red pepper flakes can provide the heat, though the flavor might be slightly different.
- Mirin: A mix of white wine and sugar can replicate the sweet, tangy taste of Mirin.

## Perfect Pairings

Gochujang Bulgogi pairs well with a bowl of steamed rice to soak up the delicious sauce. A side dish of kimchi would also complement the dish by adding a refreshing, tangy crunch.

## Down to the Nitty-Gritty of Cooking Gochujang Bulgogi

- Marinating the meat not only helps it absorb the flavors but also tenderizes it. An overnight marination is ideal, but if you're short on time, a couple of hours should suffice.
- When it's time to cook, make sure your pan is hot before adding the meat. This helps seal in the juices and gives the meat that irresistible caramelized exterior.
- Don't overcrowd your pan when frying the meat. If there's too much in the pan, the meat will steam instead of frying, and you'll miss out on that delicious browning.
- Stir frying the onions after the meat helps them absorb any leftover marinade in the pan, adding more flavor to the dish.
- Use thinly-sliced pork shoulder which should have more flavour and softer than pork leg.
- You can also use pork tenderloin if you feel like splurging.
- If you're cooking with beef, let the meat come to room temperature first before cooking.
- If you love chilies, add some chopped chillies to the vegetable stir-fry.

## What Can I Serve with Bulgogi

- White Rice, fried rice, egg fried rice or garlic fried rice
- Stir-fried vegetables like broccoli and mushrooms with oyster sauce.
- Asian noodles mixed with a bit of the cooked sauce from the marinade.
- You can also eat this dish with some fresh lettuce or spinach leaves.

## Frequently Asked Questions

### Can I use beef instead of pork for this recipe?

Absolutely! Bulgogi is traditionally made with beef. Just make sure to choose a tender cut and slice it thinly.

### What can I do if the dish is too spicy for me?

You can reduce the amount of Gochujang and Gochugaru in the recipe. Alternatively, serving the dish with rice or a refreshing cucumber salad can also help balance out the heat.

### Can I use regular chili powder instead of Korean chili powder?

While regular chili powder can add heat to the dish, it won't replicate the unique flavor of Gochugaru. If you can't find Gochugaru, consider using a mix of paprika and cayenne pepper.

### Can this dish be made vegetarian?

Yes, you can substitute the pork with firm tofu or a meat substitute. Keep in mind the cooking time might vary.

### How can I store leftover Gochujang Bulgogi?

You can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave before serving.


Bring the taste of Korea to your home with this Gochujang bulgogi recipe. Thinly-sliced pork shoulder served with spicy Gochujang paste and Gochugaru.

Gochujang Bulgogi


<YouTube url="https://www.youtube.com/watch?v=GbL-7jPkkiU" />

## The Magic Behind the Barbecue

Barbecuing reminds me of childhood memories either of going to the beach or going to birthday parties.

We got inspired by Chef RV's Easy Barbecue recipe to help bring us back to those memories.

## Ingredients

- Pork Meat (tender part): 1000 grams
- Soy Sauce: ½ cup (118 grams)
- Pineapple Juice: ¼ cup (59 grams)
- Rock Salt: 1 teaspoon
- Ground Black Pepper: ½ teaspoon
- Pounded Garlic: 2 tablespoons
- Brown Sugar: ½ cup (110 grams)

## Peanut BBQ Sauce

- Soy Sauce: ¼ cup (59 grams)
- Banana Catsup: ¼ cup (59 grams)
- Peanut Butter: ¼ cup (64 grams)
- Brown Sugar: ¼ cup (55 grams)
- Water: ¼ cup (59 grams)

## The Marinating Magic

Marinating the pork overnight is the key to unlocking the flavors. Pineapple juice acts as a natural tenderizer, while the combination of soy sauce, rock salt, black pepper, garlic, and brown sugar creates a rich and flavorful marinade.

## Tips and Tricks

- Include garlic skin in the marinade for added aroma.
- Soak the barbecue sticks in water to prevent burning during grilling.
- Marinate for at least 6 hours or overnight for the best results.

## Skewing and Grilling: The Heart of Barbecue

Skewing the meat properly ensures that it stays moist and meaty. Compressing the meat on the skewer makes it more succulent. Grilling on medium flame for 4-5 minutes per side gives the perfect texture.

## Sauce Preparation

The sauce is a blend of peanut butter, water, brown sugar, banana ketchup, and soy sauce. Boil the ingredients together, and the peanut butter will naturally thicken the sauce.

## Serving Suggestions

Serve the barbecue with rice and a side of peanut barbecue sauce. This dish pairs well with a fresh salad or grilled vegetables.

## Ingredient Substitutes

- Substitute pineapple juice with lemon juice for a tangy flavor.
- Use honey instead of brown sugar for a natural sweetness.

## Nutrition Information

Per 125-gram serving:

- Calories: 250
- Carbohydrate Content: 18g
- Cholesterol Content: 60mg
- Fat Content: 12g
- Protein Content: 20g
- Saturated Fat Content: 4g
- Sodium Content: 800mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 6g

## FAQs

### How long should I marinate the pork?

Marinating overnight is ideal, but a minimum of 6 hours will suffice.

### Can I grill the barbecue without coal?

Yes, you can use a non-stick pan with a bit of oil on medium flame.

### What can I use instead of peanut butter in the sauce?

You can use almond butter or any nut butter of your choice.

### How many servings does this recipe make?

This recipe makes around 8 giant sticks of barbecue.

### Can I freeze the skewered barbecue for later use?

Yes, you can freeze the skewered barbecue with the remaining marinade and cook it later.

Enjoy the flavors of Chef RV's Easy Barbecue and let the grilling adventure begin!


Let's make some of Chef RV's Easy Pork Barbecue! The process couldn't be more simple. These can be grilled or even baked as you choose.

Chef RV Easy Barbecue


<YouTube url="https://www.youtube.com/watch?v=_s1tibCuZyg&t=22s" />

## A Buttery Delight

Butter cake is a classic favorite, but Chef RV takes it to the next level with a touch of lemon zest and a secret creaming method. This article will guide you through the process of making this delightful cake, offering tips and tricks from the chef himself.

## Ingredients

- 225 grams (1 cup) salted butter
- 400 grams (2 cups) white sugar
- Finely grated zest of 1 lemon
- 4 whole eggs
- 375 grams (3 cups) all-purpose flour
- 2 teaspoons baking powder
- 1 ½ teaspoons baking soda
- 360 grams (1 ½ cups) cream (heavy OR thickened OR all-purpose)
- 2 tablespoons lemon juice

## Method

### Sift the Dry Ingredients

Sifting the dry ingredients is more than just mixing; it's about combining, aerating, and removing impurities. Chef RV recommends sifting the flour, baking powder, and baking soda at least twice, but not too much, as you might lose essential particles.

### Create the Homemade Sour Cream

Mixing lemon juice with heavy cream creates a homemade sour cream. This addition helps tenderize the cake and make it moist. You can also use store-bought sour cream, but utilizing the lemon's juice adds a special touch.

### Creaming the Butter

The creaming method involves beating butter and sugar until light and fluffy. Chef RV uses salted butter, a preference developed from his childhood baking experiences. The lemon zest is added to spread the essential oils, and the eggs are added one at a time. This method requires patience but results in a stable, fluffy mixture.

### Baking and Presentation

Bake the cake in a buttered bundt pan or any shape you prefer at 160°C (320°F) for 1 hour. You can even make it a Rum Butter Cake by brushing it with rum syrup. Presentation matters, so choose a beautiful holder and enjoy the picture-perfect result.

Please note that in Chef RV's YouTube clip, he mentioned 160C or around 350F, however 160C is more like 320F.

## Variations and Balance

From Mocha to Ube to Green Tea, this butter cake can be transformed into various flavors.
Balance the wet and dry ingredients, and remember what Chef RV says: baking, like life, requires patience.

## Nutrition Information

Per 100 grams serving:

- Calories: 400
- Carbohydrate Content: 50g
- Cholesterol Content: 70mg
- Fat Content: 20g
- Protein Content: 5g
- Saturated Fat Content: 12g
- Sodium Content: 200mg
- Sugar Content: 30g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 8g

Please note these values are only estimates.

## Serving Suggestions

Serve this butter cake with a side of fresh berries or a scoop of vanilla ice cream. The lemony flavor pairs well with a variety of fruits and desserts.

## Ingredient Substitutes

If you can't find heavy cream, you can use all-purpose cream. For different flavors, you can substitute lemon zest with orange zest or lime.

## Tips and Tricks

- Sift the dry ingredients at least twice.
- Use cold eggs to keep the butter compact.
- Beat the mixture on full speed for 10-15 seconds to prevent air bubbles.

## Final Thoughts

Chef RV's Butter Cake is more than a recipe; it's a journey through flavors, techniques, and creativity. Whether you're a seasoned baker or just starting, this cake offers something special for everyone.

## FAQs

### Why sift the dry ingredients?

Sifting helps combine, aerate, and remove impurities, resulting in a fine and smooth texture.

### Can I use different flavors?

Yes, you can add coffee powder, ube powder, or green tea powder to the dry ingredients for various flavors.

### What's the secret to a smooth cake batter?

Beat the mixture on full speed for 10-15 seconds to prevent air bubbles and ensure a smooth batter.


Dive into the delightful world of Chef RV's Butter Cake! A rich, lemon-infused treat that's perfect for any occasion. Learn the secrets, tips, and variations of this classic recipe.

Chef RVs Butter Cake


## The Magic of Korean Meatballs

Korean Meatballs, or 'hwan guk soo', are a delightful delicacy from the heart of Korean cuisine.

These tender, juicy meatballs, swathed in a vibrant, spicy, and sweet Gochujang sauce, are a testament to Korea's rich culinary tradition.

They're the perfect harmony of flavors and textures, and they're sure to leave your taste buds singing!

## Ingredients

- 1 green onion, chopped and separated between the white and green parts (20 grams)
- ½ cup breadcrumbs (about 60 grams)
- 1 large egg (50 grams)
- 2 tablespoons Gochujang
- 2 tablespoons soy sauce
- 1 tablespoon oil
- 1 tablespoon chopped garlic (10 grams)
- 1 tablespoon chopped ginger (10 grams)
- 1 teaspoon salt
- A dash of black pepper, to taste
- 1 pound ground beef (454 grams)
- 1/4 cup honey (85 grams)
- 2 tablespoons Gochujang
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar

## Method

Estimated preparation time: 15 minutes
Estimated cooking time: 15 minutes

1. Preheat your oven to 180°C (350°F).
2. Stir together the white part of the green onions, breadcrumbs, egg, Gochujang, soy sauce, oil, garlic, ginger, salt, and pepper. Once you have a well-integrated mixture, introduce the ground beef.
3. Roll out meatballs approximately the size of a heaping tablespoon. Arrange them on a baking tray lined with parchment paper, and let them bake for about 13-15 minutes.
4. As your meatballs cook, whip up the sauce by combining honey, Gochujang, sesame oil, and vinegar.
5. Finally, serve the meatballs drenched in the Gochujang sauce and enjoy!

## A Peek into the Nutritional Profile

This recipe serves about 4 people, with each serving size being around 150 grams.

Per serving, you're looking at:

- Calories: 450
- Carbohydrates: 35g
- Protein: 25g
- Fat: 25g
- Sodium: 750mg
- Cholesterol: 85mg
- Fiber: 2g
- Sugars: 20g

(Note: This information is an approximation and may vary based on specific ingredient brands and measurement variations.)

## What Makes This Dish Slightly Healthier

- Use lean ground meat with less fat content
- You can use wholewheat breadcrumbs that contains more fiber than regular bread crumbs.
- To avoid using too much soy sauce, you can use a mix of dark soy sauce and regular soy sauce. The dark soy sauce does not have much salt in it and provides a nice dark coloring to the dish.
- We are baking these meatballs in the oven instead of frying them up in a pan. This not only saves us washing time but also reduces the fat content in our meatballs.

## Substitutes for the Savvy Chef

Struggling to find Gochujang or sesame oil? No worries, we've got you covered!

- Gochujang: Sriracha or any other hot chili paste can step in.
- Toasted sesame oil: Regular sesame oil or perilla oil can do the trick.
- Instead of using ground beef, you can use ground beef, ground chicken or turkey, or even add some ground shrimp.
- Instead of using green onions, you can use chopped yellow onions or leeks.

## The Perfect Pairings

These Korean Meatballs harmonize beautifully with a side of steamed jasmine rice or a crunchy Asian slaw. You could also try them with a side of kimchi for a truly authentic Korean experience.

Hints and Hacks for the Perfect Korean Meatballs

- Make sure not to overmix the meatball mixture; it can result in tougher meatballs.
- For an even richer flavor, consider adding a dash of fish sauce or a bit of hoisin to the meatball mix.
- Baking on parchment paper helps to prevent sticking and eases clean-up.
- Ensure not to overcook your meatballs in the oven. Overcooking will lead to dry, tough and chewy meatballs.

## What Can I Serve with Korean Meatballs with Gochujang Sauce

- White rice, fried rice, egg fried rice or garlic fried rice.
- If you fancy a noodle dish, prepare some Asian noodles as per the cooking instructions and serve with a bit more sauce from the recipe.
- To add more fiber to your diet, serve with steamed vegetables like Bok Choy, broccoli, mushrooms or even lettuce leaves.

## FAQs

### What is Gochujang?

Gochujang is a red chili paste that's a staple in Korean cooking. It has a unique blend of sweetness, spiciness, and umami flavors.

### Can I use other meats for the meatballs?

Absolutely! Ground pork, chicken, or even a blend of meats can work just as well.

### How can I make this dish vegetarian?

Swap out the ground beef for a plant-based meat substitute or cooked, mashed lentils.

### What can I do with leftover meatballs?

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. They make a great addition to salads, sandwiches, or even as a pizza topping!

### Is this dish gluten-free?

While Gochujang and soy sauce often contain gluten, you can easily make this dish gluten-free by using gluten-free variants of these ingredients. Be sure to also use gluten-free breadcrumbs.


Add some Korean spice to your meatballs with this super simple and unique recipe perfect for dinner or as a snack by itself. It's oven baked to save time.

Korean Meatballs with Gochujang Sauce


## What is Matcha?

Matcha is a high-quality green tea powder made from finely ground young tea leaves. Unlike regular green tea, matcha comes from shade-grown tea plants, which increases the chlorophyll content, resulting in a vibrant green color and a higher concentration of nutrients.

## Health Benefits of Matcha

Matcha is rich in antioxidants, vitamins, and minerals, offering numerous health benefits, such as:

- Boosting metabolism and burning calories
- Enhancing mood and mental focus
- Supporting a healthy immune system
- Detoxifying the body

## The Perfect Matcha Bread Recipe

### Ingredients

- 500g bread flour
- 100g sugar
- 10g salt
- 7g instant yeast
- 240g milk, room temperature
- 60g unsalted butter, softened
- 1 large egg
- 20g matcha powder

### Instructions

1. In a large bowl, combine bread flour, sugar, salt, and instant yeast.
2. In a separate bowl, whisk together milk, softened butter, and egg.
3. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.
4. Knead the dough for 10-15 minutes until smooth and elastic.
5. Divide the dough into two equal portions. Add matcha powder to one portion and knead until evenly incorporated.
6. Cover both dough portions and let them rise for 1-2 hours, or until doubled in size.
7. Gently punch down the dough and roll out each portion into a rectangle.
8. Place the matcha dough on top of the plain dough, aligning the edges.
9. Starting from one of the shorter sides, roll the dough up tightly into a log.
10. Place the log in a greased loaf pan, seam side down, and let it rise for another 45 minutes to 1 hour, or until doubled in size.
11. Preheat your oven to 350°F (180°C).
12. Bake the matcha bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
13. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

## Nutrition Information

### Matcha Bread Nutritional Profile

Here's the approximate nutritional information per 100g of bread:

- Calories: 280
- Carbohydrate Content: 50g
- Cholesterol Content: 20mg
- Fat Content: 6g
- Protein Content: 8g
- Saturated Fat Content: 3g
- Sodium Content: 400mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 3g

## Variations and Adaptations

### Vegan Matcha Bread

To make vegan matcha bread, replace the milk with a non-dairy milk alternative and the butter with vegan butter. You can also substitute the egg with a flax or chia egg.

### Gluten-Free Matcha Bread

For a gluten-free version, use a high-quality gluten-free flour blend in place of regular bread flour.

## Serving Suggestions and Pairings

Matcha bread is delicious on its own or paired with a variety of spreads, such as:

- Butter
- Cream cheese
- Nut butters
- Fruit preserves

Enjoy matcha bread with a cup of tea, coffee, or a matcha latte for a delightful and comforting treat.

## Storing and Reheating Matcha Bread

Store matcha bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze matcha bread for up to 3 months. To reheat, simply toast individual slices in a toaster or oven until warmed through.

## Frequently Asked Questions

### Can I use all-purpose flour instead of bread flour?

Yes, you can substitute all-purpose flour, but the texture of the bread may be slightly different.

### How can I tell if my matcha powder is high-quality?

Look for vibrant green color, a fine texture, and a slightly sweet, earthy aroma.

### Can I add other flavors or mix-ins to my matcha bread?

Absolutely! Feel free to experiment with adding nuts, dried fruits, or even chocolate chips to your matcha bread.

### How do I store matcha powder to maintain its freshness?

Store matcha powder in an airtight container in a cool, dark place, away from direct sunlight and moisture.

### Why is my matcha bread not as green as I expected?

The intensity of the green color in matcha bread can vary depending on the quality and amount of matcha powder used. If you prefer a more vibrant green color, try using a higher quality matcha powder or increasing the amount slightly in your recipe.

### Can I make matcha bread without a loaf pan?

Yes, you can shape the dough into a freeform loaf or divide it into smaller portions to make individual rolls. Just adjust the baking time accordingly and keep an eye on the bread as it bakes to ensure it doesn't overcook.

### Can I make matcha bread in a bread machine?

While we haven't tested this specific recipe in a bread machine, it should be possible with some adjustments. Follow your bread machine's instructions for adding ingredients and use the appropriate settings for a milk bread or similar loaf.

### Is matcha bread suitable for people with a caffeine sensitivity?

Matcha does contain caffeine, although it is generally lower in caffeine than coffee. If you're sensitive to caffeine, you may want to limit your intake of matcha bread or avoid it in the evenings.

### Can I make matcha bread using a sourdough starter instead of yeast?

Yes, it's possible to make matcha bread with a sourdough starter. Replace the instant yeast with an appropriate amount of active sourdough starter, and adjust the flour and liquid quantities accordingly. You may also need to adjust the fermentation and proofing times to achieve the desired texture and flavor.


Let's make some marbled matcha bread loaf at home with this simple recipe. Be sure to follow the slap and fold method to ensure you have a soft bread.

Marbled Matcha Bread


## The Allure of Cassava Cake

Cassava Cake, known as 'kamoteng kahoy' or 'balinghoy' in the Philippines, is a traditional Filipino dish that has graced many gatherings and special occasions. Its roots trace back to the Spanish colonization in the 16th century, making it a dish rich in history and flavor.

## Ingredients You'll Need

- 600g grated Cassava (Balinghoy) - do not squeeze or drain
- 1 cup (240g) coconut milk
- ¼ cup (60g) water or coconut water
- 390g condensed milk (1 can)
- 2 whole eggs
- ½ cup (around 50g) grated cheese
- 2 tbsps. melted butter
- ½ cup (120g) coconut milk (for topping)
- ½ cup (around 50g) grated cheddar (for topping)
- ½ cup (120g) condensed milk (for topping)
- ¼ cup (60g) butter (for topping)

## The Magic Behind Its Creation

Chef RV's approach to this dish is both traditional and innovative. Starting with freshly grated cassava, he emphasizes the importance of using a fine grater to achieve the perfect texture. The cassava's natural moisture plays a crucial role in ensuring the cake remains moist and dense, reminiscent of a rich cheesecake.

Combining the cassava with creamy coconut milk, rich condensed milk, and savory melted butter creates a mixture that's both sweet and savory. The addition of cheese adds a delightful twist, making it both creamier and cheesier.

## Crafting the Perfect Cassava Cake

1. Begin by preheating your oven to 300° F to 350° F.
2. In a large mixing bowl, combine the grated cassava, coconut milk, water, condensed milk, eggs, cheese, and melted butter.
3. Mix until smooth, ensuring a thick yet slightly runny consistency.
4. Pour the mixture into your preferred baking dish.
5. Cover with foil to retain steam and bake for 40-45 minutes.
6. While the cake is baking, prepare the topping. Combine the coconut milk, cheese, condensed milk and butter in a saucpan.
7. Heat the topping ingredients on a hob until the cheese and butter melt, bringing it to a full boil.
8. Once the cassava cake is firm, remove the foil and spread the topping evenly.
9. Broil for 2-3 minutes or until the top turns a golden brown.

## Serving Suggestions

Cassava Cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a more traditional experience, serve it alongside a cup of hot Filipino cocoa or coffee.

## Substitutes for a Global Audience

- Cassava: If unavailable, yucca can be a suitable replacement.
- Coconut Milk: Almond milk or soy milk can be used, though it may alter the taste slightly.

## Nutrition Information

Per 100g of serving:

- Calories: 150
- Carbohydrate Content: 20g
- Cholesterol Content: 10mg
- Fat Content: 7g
- Protein Content: 3g
- Saturated Fat Content: 4g
- Serving Size: 100g
- Sodium Content: 50mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 3g

## Tips and Tricks for the Best Outcome

- For a richer flavor, use coconut water instead of regular water.
- Ensure the cassava is finely grated for the best texture.
- The topping should be caramelized but not burnt. Keep a close eye during broiling.

## Final Thoughts

Cassava Cake is more than just a dessert; it's a journey through Filipino culture and history. Its rich flavors and textures make it a favorite for many, and with Chef RV's recipe, you can bring a piece of the Philippines to your kitchen.

## FAQs

### Why is Cassava Cake popular in the Philippines?

Cassava Cake has deep roots in Filipino culture, dating back to Spanish colonization. Its affordability and delicious taste make it a staple in many households.

### Can I use yucca instead of cassava?

Yes, yucca can be a suitable replacement, though it might slightly alter the taste and texture.

### How long can Cassava Cake be stored?

It's best consumed within 2-3 days when stored in a cool place. Refrigerate if keeping for longer.

### What's the significance of the cheese in the recipe?

The cheese adds creaminess and a savory twist, enhancing the overall flavor profile of the cake.

### Is there a vegan version of Cassava Cake?

Yes, by substituting dairy products with plant-based alternatives, you can create a vegan version. However, it may slightly change the taste and texture.


Dive into the world of Filipino desserts with Chef RV's Cassava Cake. A traditional dish that's creamy, cheesy, and absolutely delightful!

Kid Friendly Recipes

Gochujang Bulgogi

Chef RV Easy Barbecue

Chef RVs Butter Cake

Korean Meatballs with Gochujang Sauce

Marbled Matcha Bread

Chef RV Cassava Cake