Simple Cassava Cake Recipe
Filipinos make cassava cake, a treat prepared with manioc (cassava). This is a very simple dish with a rich, creamy custard topping that tastes amazing. A wonderful dessert for special events, but it's also fantastic for tea or coffee time.
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Calories: 182kcal
Servings: 10
Equipment
- Mixing Bowls
- Whisk
- Baking Pan
- Knife
- Grater
Ingredients
- 1 pack (16 oz) frozen, grated cassava - thawed
- 1 cup desiccated coconut - (optional)
- � can (1 can is 14 oz) condensed milk
- � can (1 can is 12.05 fl oz) evaporated milk
- � can (1 can is 13.5 fl oz) coconut milk
- 5 tablespoons sugar
- 2 egg yolks
FOR THE CUSTARD TOPPING
- � can condensed milk
- � can coconut milk
- 2 egg yolks
- 1 tablespoon flour - dissolved in 2 tablespoons milk
- � can evaporated milk
Instructions
- Grease a pan or baking dish with butter. This will help the cake not stick to the pan.
- Take a big bowl (the deeper, the better). Put all the cassava cake ingredients in the bowl.
- Mix everything really well until the sugar is all dissolved and everything looks nice and combined.
- Pour the mixture into the greased pan. Heat your oven to 375�F/180�C.
- Bake the cake in the oven for 45 minutes to 1 hour. You'll know it's done when it looks golden and feels firm when touched.
- While the cake is baking, get another bowl. Mix up all the custard ingredients in that bowl. Give it a good mix until everything is smooth.
- Once the cassava cake is done baking, take it out of the oven. Pour the custard mixture evenly on top of the cake.
- Put it back in the oven and bake for another 15-25 minutes or until the custard turns golden and is cooked through.
Nutrition
Calories: 182kcal | Carbohydrates: 16g | Protein: 4g | Fat: 11g | Cholesterol: 87mg | Sodium: 40mg | Potassium: 169mg | Fiber: 1g | Sugar: 14g | Vitamin A: 175IU | Vitamin C: 0.8mg | Calcium: 91mg | Iron: 0.9mg