Cassava Cake
Cassava Cake is a delicious Filipino dessert made from finely grated cassava, coconut milk, and condensed milk. Topped with a creamy custard layer, it's a sweet treat perfect for any occasion.
Equipment
- 9x13-inch Baking Pan
- Mixing Bowl
- Whisk
Ingredients
- 1 pound finely grated cassava
- 1/2 cup glutinous rice flour
- 1 14-ounce can condensed milk, divided
- 1 14-ounce can coconut milk, divided
- 2 egg yolks
Instructions
- Preheat the oven to 350°F (177°C).
- Combine egg yolks, ½ can of condensed milk, and ¼ can of coconut milk in a small bowl. Whisk until combined. Set aside.
- Combine grated cassava, glutinous rice flour, and the rest of the condensed milk and coconut milk in a large mixing bowl. Mix until well combined.
- Pour cassava mixture into the 9x13-inch baking pan and spread it evenly.
- Bake for 30 minutes until the top has firmed up.
- Take it out from the oven and pour the custard on top. Tilt the dish to spread it evenly.
- Bake for another 25 to 30 minutes until the custard is set.
- Broil on low for 3 to 5 minutes until slightly browned around the edges; watch it closely, so it doesn't burn. Let it cool.
Notes
Note: Raw cassava can be toxic when ingested as it contains naturally occurring forms of cyanide. Cooking it properly makes it safe to eat.