This Asian American, Native Hawaiian, and Pacific Islander (AANHPI) Heritage Month, CapMetro proudly celebrates the rich cultural diversity, resilience and contributions of AANHPI communities across Central Texas and beyond. This month is a time to honor the trailblazers who have shaped our region’s history and recognize the many ways AANHPI individuals continue to strengthen and enrich our agency and the transportation industry.
We sat down with two of our transit professionals to learn more about their cultural backgrounds and experiences. Grant Writer Charmaine Manaois reflects on how her values were instilled in her by her Filipino family, and how those values helped her foster a community after moving away from home. While Zero Emission Fleet Program Director David Carr shares how he relied on cultural representations in his early years to craft his identity. And how that changed after being immersed in the Asian community of Los Angeles in his college years.
AANHPI voices remind us that culture thrives in everyday moments—whether through family traditions, food or community. At CapMetro, we hope to adequately reflect and celebrate the many cultures that make up our agency workforce and the Central Texas communities we serve. Public transit isn’t just a way to get around, it’s a catalyst that brings people of all cultures and backgrounds together every day.
Charmaine was also kind enough to share her mom’s cassava cake recipe!
Cassava Cake
Ingredients:
• 3 bags of frozen grated cassava
• 2 eggs
• 1 can condensed milk
• 1 cup 2% milk
• 1 stick of butter (melted)
• 1 ¼ cup sugar
• 1 can condensed milk (for topping)
Directions:
Preheat the oven to 350 degrees.
Mix all ingredients in a bowl, except the 1 can of condensed milk for topping.
Pour into a 9”x13” cake pan (greased with butter).
Bake for 45 minutes.
Take out the cassava cake and spread 1 can of condensed milk evenly on top of the cake.
You don’t have to pour the entire can of condensed milk. Adjust the amount to your liking for sweetness.
Set the oven to broil low and put the cassava cake back in the oven for 10 minutes until the
condensed milk sets into the cake.
