Cassava Cake with Custard Topping
Cassava Cake with Custard Topping made with grated cassava and coconut milk. Soft and moist with a creamy flan topping, this classic Filipino treat is the ultimate snack or dessert. And it's naturally gluten-free, too!
- Prep time
- 10 min
- Cook time
- 1 hr 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon butter or margarine, melted
- 1 package (16 ounces) frozen grated cassava, thawed but NOT drained
- 1 bottle (12 ounces) macapuno strings, drained
- 1 can (13.5 ounces) coconut milk
- 1 can (14 ounces) sweetened condensed milk
- 1/4 cup sugar
- 2 egg yolks
- 7 ounces condensed milk
- 6 ounces evaporated milk
Instructions
- 1
Preheat oven to 375 F. Brush bottom and all sides of a 9 x 6 baking pan with butter. Set aside.
- 2
In a large bowl, combine grated cassava, macapuno strings, coconut milk, condensed milk, and sugar. Stir well. If using freshly grated cassava which is usually squeezed dry, add 1/4 cup of water to the mixture.
- 3
Pour cassava mixture into the prepared baking pan and bake in a 375 F oven for about 45 minutes to 1 hour or until a toothpick inserted in the middle comes out clean; if the cake is browning too much, tent with foil.
- 4
Meanwhile, In a bowl, combine custard ingredients: egg yolks, 7 ounces sweetened condensed milk, and 6 ounces evaporated milk. Stir until well-blended and strain using a fine-mesh sieve.
- 5
Remove the cake from the oven and carefully pour custard topping mixture over the surface to cover entirely. Return to the oven and continue to bake for about 15 to 20 minutes until a toothpick inserted in the center of the flan comes out clean.
- 6
Remove the cassava cake from the oven and allow to cool before slicing into servings.