Cassava Cake with Custard Topping
User Reviews
4.0
303 reviews
Good
Cassava Cake with Custard Topping
Report
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!
Share:
Ingredients
- 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
- ¼ cup sugar
For the Custard Topping
- 2 egg yolks
- 7 ounces condensed milk
- 6 ounces evaporated milk
Add to Shopping List
Instructions
- Preheat oven to 375 F. Brush bottom and all sides of a 9 x 6 baking pan with butter. Set aside.
- 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 ¼ cup of water to the mixture.
- 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.
- 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.
- 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.
- Remove the cassava cake from the oven and allow to cool before slicing into servings.
Notes
- The recipe uses frozen cassava. Thaw fully, but DO NOT DRAIN. If using fresh cassava, add ¼ cup to ½ cup of water to return back the liquid lost from squeezing. This is important to yield the soft, moist texture of this recipe.
- Aside from some dark spots at the edges, the cake is mostly even in color. Make sure to use a light-colored baking pan so the bottom of the cake doesn't darken too much during the twice-bake process. If the cake or custard is browning too quickly, loosely tent with a foil.
Nutrition Information
Show Details
Calories
653kcal
(33%)
Carbohydrates
78g
(26%)
Protein
11g
(22%)
Fat
35g
(54%)
Saturated Fat
28g
(140%)
Cholesterol
84mg
(28%)
Sodium
154mg
(6%)
Potassium
755mg
(22%)
Fiber
4g
(16%)
Sugar
52g
(104%)
Vitamin A
365IU
(7%)
Vitamin C
15.9mg
(18%)
Calcium
296mg
(30%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 653 kcal
% Daily Value*
| Calories | 653kcal | 33% |
| Carbohydrates | 78g | 26% |
| Protein | 11g | 22% |
| Fat | 35g | 54% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 84mg | 28% |
| Sodium | 154mg | 6% |
| Potassium | 755mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 52g | 104% |
| Vitamin A | 365IU | 7% |
| Vitamin C | 15.9mg | 18% |
| Calcium | 296mg | 30% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
303 reviews
Good
Other Recipes
You'll Also Love
