Cassava cake is a traditional Filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. It is a very popular dish in the Philippines, where it is commonly eaten for merienda. It is also served during gatherings and special occasions.
Cassava Cake Recipe
- 1 kg cassava/maniok, peeled and grated
- 1 can condense milk
- 2 cans ( 400ml each) coconut milk
- 1/2 cup or 100 g granulated sugar
- 50 g butter, melted
- 3 eggs beaten
- 4 egg yolks
- 1 bottle macapuno
- a handful of cheeses ( I used Parmesan and Emmental)
- 1 can ( 400 ml) evaporated milk
- In a large mixing bowl, put coconut milk, 2/3 of the condense milk, sugar and melted butter. Mix everything thoroughly. Set aside.
- In a separate bowl, put grated manioc or cassava and 3 beaten eggs.
- Add in 2/3 of macapuno strip. And Stir! Stir! Stir!
- Fold in cassava mixture into the liquid mixture. Mix well until everything is well incorporated.
- Pour batter in a well -greased/buttered baking pan /pans. I used 2 baking pans.
- Sprinkle Parmesan cheese and grated Cheddar/Emmental over it. Bake in a preheated oven ( 175°C) for about 30 to 35 minutes until set but the middle still wobbles.
- While cake is baking, make custard topping. In a mixing bowl , beat together 4 egg yolks, the rest of the condense milk and evaporated milk. Whisk until mixture becomes homogenous. Stir in the rest of the macapuno strips.
- Take almost cooked cassava cake from the oven and pour custard topping on top. Pop it back in the oven, increase temp. to 180°c and bake until custard is set and turns golden brown. Takes 15-20 minutes.