Hannah Rhuelle B. Abellera
S10-ENTREP
NU12 (3)-New Products (Fried Cassava Cake)
We have tasted lots of local sweets in the country, like "maruya", "puto", and "bibingka". All of these taste good and taste better if there's coffee. We are also very familiar with cassava cake and it's also delicious and sweet. But there is one that has, so as to say "experimented" by my father, the Fried Cassava Cake. Cassava, in Filipino is called "balinghoy ", a root crop. One day, he asked me to try a snack that he prepared. It was like a pan cake covered with Japanese bread crumbs. It tastes good, not so sweet and not so bland. But I think it can still be improved. It is made of cassava, coconut milk, sugar, and Japanese bread crumbs
These are my suggestions for improvement to come up with a new product. First, is to prepare the food in smaller size than the pan cake, well much smaller (bite size) and thinner (to make it crunchy). Since it is a carbohydrate, there is a possibility that our tummy may immediately become full without enjoying the food. It is covered with bread crumbs and deep fried, so it is crunchy. To make it more palatable, I want to have a variety of dips, and add a little presentation. Chocolate, strawberry, blueberry, peanut butter and custard can be the dips to choose from. Or it can be sprinkled with confectioner's sugar or colored candies just to have a distributed sweet taste of the fried cassava cake. And lastly, the flavor can be a combination of salty and sweet taste, just sprinkle salt and dip it to any of the sweets mentioned above. Don't forget to combine with your favorite delicious drinks, like hot or cold coffee or any juice drink. 4
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