Simple Cassava Cake with Custard Topping
“Cassava cake made with grated cassava, coconut milk and condensed milk layered with creamy custard topping to make an ultimate snack or dessert.”
Cassava cake is a traditional Filipino dessert made from grated cassava, coconut milk, and condensed milk with a custard layer on top. The cassava layer is soft and moist with sweet and creamy topping; it’s like having two desserts in one bite! Cassava cake is a very popular dish in the Philippines, where it is commonly eaten as snack (merienda). It is also being served during gatherings and special occasions.
What is cassava?
Cassava also known as “kamoteng kahoy” in the Philippines is an edible starchy tuberous root that is commonly cultivated in tropical and subtropical regions. When dried to a powdery extract it is called cassava starch or “tapioca” which is used for making pearls like the one you see in your bubble milk tea.
Cassava cake uses fresh (or frozen) cassava. When cooked, the texture of cassava becomes somewhat sticky and slightly transparent.
How to Prepare Fresh Cassava?
If you plan on using fresh, raw cassava, there are some vital steps before you can safely consume them. Cassava is often classified as either sweet or bitter. The latter contains higher cyanide than the sweet variety.
To make cassava safe to eat:
Cut both ends off of the tuber.
Depending on the length, you might need to cut the tuber crosswise into halves or thirds to conveniently peel them.
Using a knife, cut out the thick bark. It should be easy to peel and you can do it by sliding the knife in between the skin and flesh or manually do it by hand. If the skin won’t easily peel off then cut it out using the knife.
Wash thoroughly and submerge in a bowl of water until ready to grate to retain their color.
Grate the cassava using the small holes of a grater or use the grate accessory of the food processor to make a fine texture.
Squeeze the grated cassava using cheesecloth as the liquid could be bitter.
Moisten with about 1/4 cup of water to yield the soft and moist texture of this recipe.
Additional Tips
If using frozen grated cassava, thaw completely but do not drain.
This recipe uses sweetened macapuno strips to add nutty flavor on the recipe but you are feel free to skip it and just make the basic recipe (this recipe minus the macapuno strips). I also lessen the amount of sugar in this recipe since we are using a sweetened version of macapuno.
You can use any baking dish or pan size for this recipe; it would be anything that can hold 2 liters like a 9x9x1.5 square or 11x7x1.5 rectangle or something similar. I used a 9 x 9-inches square pan. If using a smaller pan, adjust the cooking time as the cake will be thicker. Do the usual toothpick test; if it comes out clean then cake is ready to top for the second baking.
Leftovers should be kept in the fridge for up to 3 days. Securely cover with plastic film to retain freshness.
A must try simple cassava cake recipe that your family and friends will surely enjoy. Happy tummy!
Watch on YouTube: Cassava Cake with Custard Topping
Simple Cassava Cake with Custard Topping Recipe
Equipment
- Oven
- Mixing Bowl
- Measuring cups and spoons
- Square or rectangle baking pan
Ingredients
For making the cassava cake:
- 2 and ½ cups freshly grated cassava, squeeze out liquids — add about 1/4 cup water to moisten it or you can use frozen, thaw and keep liquid
- 297 grams condensed milk — ¾ can of 397 grams, divided on cake and topping
- 5 tablespoons sweetened macapuno strips
- ¾ cup evaporated milk or fresh milk
- 300 ml coconut milk — ¾ can of 400 ml, divided on cake and topping
- 4 tablespoons granulated sugar
- ¼ tablespoon butter — salted/ unsalted
- 2 medium egg yolks
For making the custard topping:
- 100 grams condensed milk — ¼ can of 397 grams, divided on cake and topping
- 100 grams coconut milk — ¼ can of 400 ml, divided on cake and topping
- 1 tablespoon flour dissolved in 2 tablespoons milk
- 2 medium egg yolks
Instructions
- Preheat oven to 375 °F/180 °C. Prepare pan by greasing it with butter. Set aside.
- In a large bowl, combine all the ingredients for the cake and mix well until the sugar is completely dissolved.
- Pour the cassava mixture into the greased baking pan and bake for 45 minutes to an hour or until toothpick inserted in the center comes out clean.
- While waiting, combine all the ingredients for the custard topping in a bowl. Strain the custard mixture to make a smooth topping. Pour the toppings on top of the pre-baked cake and bake for another 20-30 minutes or until it turns golden brown.
- Cool for 10 minutes and cut into portions. Serve and enjoy!
