Description
Make a moist, chewy Filipino Cassava Cake featuring a rich, creamy custard topping, perfect for a traditional dessert.
Ingredients
Scale
- 4 cups grated fresh or frozen cassava, thawed and drained
- 1 (13.5 oz) can full-fat coconut milk
- 1 (14 oz) can sweetened condensed milk
- 1/2 cup granulated sugar
- 1/2 cup melted unsalted butter, plus more for greasing
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup grated cheese (optional, for mixing in)
- For the Topping: 1 (13.5 oz) can full-fat coconut milk
- 1/2 cup sweetened condensed milk
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1/2 cup grated cheese (for topping)
- 1/4 cup macapuno strings or strips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper.
- In a large bowl, combine the grated cassava, 1 can of coconut milk, condensed milk, 1/2 cup sugar, 1/2 cup melted butter, eggs, vanilla, and salt. Mix well until just combined. If using cheese in the base, mix it in now.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake the base for 45 minutes, or until the edges are set.
- While the base bakes, prepare the topping. In a small saucepan, whisk together the topping coconut milk, condensed milk, egg yolks, and 1/4 cup sugar.
- Cook the topping mixture over medium-low heat, stirring constantly, until it thickens slightly, about 5 to 7 minutes. Do not let it boil. Remove from heat.
- Remove the partially baked cake from the oven. Gently spread the topping mixture evenly over the hot cassava base. Sprinkle the remaining grated cheese and macapuno (if using) over the topping.
- Return the cake to the oven and bake for another 15 to 20 minutes, or until the topping is set and lightly golden brown.
- Let the cake cool completely in the pan before slicing and serving. Cooling allows the cake to firm up.
Notes
- If you use frozen cassava, press out as much excess liquid as possible after thawing for a better texture.
- For a richer topping color, you can briefly place the cake under the broiler for the last 1-2 minutes, watching carefully to prevent burning.
- This cake tastes best when served at room temperature or slightly chilled.
- Prep Time: 20 min
- Cook Time: 65 min
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35
- Sodium: 150
- Fat: 18
- Saturated Fat: 14
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 6
- Cholesterol: 50