Cassava Cake with Custard Topping Recipe

Cassava Cake is a Filipino dessert made from grated cassava (kamoteng kahoy and balinghoy in the Philippines), eggs, coconut milk, evaporated milk, condensed milk, and grated cheese. It is a very popular dessert in the Philippines that is commonly eaten for merienda. It is also served during gatherings and special occasions such as fiesta, birthday, Christmas, and New Year.

Photo credit goes to Amada44 who contributed this photo to Wikipedia.

WHAT IS CASSAVA?

Cassava (also called manioc, yucca, or tapioca root) is cultivated as an annual crop in tropical and subtropical regions for its edible starchy, tuberous root. Cassava, when dried to a powdery extract, is called tapioca (can be seen in bubble milk tea).

Cassava Cake can be made by using fresh cassava (raw) or you can also use the frozen cassava that is available at some Asian grocery store.

In this recipe, we will use the frozen grated cassava bought at Asian grocery store.

HOW TO COOK CASSAVA CAKE?

Cooking Cassava Cake consists of two (2) processes: (I) making the cassava batter; (II) preparing the topping.

INGREDIENTS 

FOR THE CAKE BATTER

• 1 pack of frozen grated cassava - thawed (16oz/454g)
• 1 cup grated coconut - (optional)
• ¾ of tin (14 oz) condensed milk
• ¾ of tin (12.05 fl oz) evaporated milk
• ¾ of tin (13.5 fl oz) coconut milk
• 5 tbsp. sugar
• 2 eggs

FOR THE CUSTARD TOPPING

• ¼ can condensed milk
• ¼ can evaporated milk
• ¼ can coconut milk
• grated cheese
• 2 egg yolks
• 1 tbsp. flour - dissolved in 2 tablespoons milk

1. Preheat the oven to 350 F. Generously grease the bottom and sides of a baking dish (9×9 or an 8×11).
2. Drain the grated cassava to remove some of its liquid in a strainer.
3. In a large bowl, combine all the ingredients for the cassava cake and mix well until the sugar is dissolved.
4. Pour the mixture into the greased pan or baking dish and bake for 45 minutes to 1 hour at 375°F/180°C.
5. Meanwhile, make the toppings by combining all the ingredients for the custard topping in a bowl. Mix until well-blended then set aside.
6. After the cassava cake is baked, get the cassava cake from the oven. Pour the custard topping on top of the pre-baked cassava cake then sprinkle it with grated cheese.
7. Bake for another 15-25 minutes or until custard is cooked and turns golden.

 
NOTES

• Baking pan size used in this recipe is 1 piece 9 x 9 inches rectangle pan.
• Can be served while still warm but is best when it has stayed at least overnight in the fridge.

Yield: 12-16 slices
Prep Time: 5 Minutes
Cooking Time: 1 Hour 10 Minutes
Total Time: 1 Hour 15 Minutes