Simple Cassava Cake with Custard Topping Recipe
Cassava cake made with grated cassava, coconut milk and condensed milk layered with creamy custard topping to make an ultimate snack or dessert.
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!
Video
Notes
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).
