Cassava Cake with Custard Topping
User Reviews
4
Cassava Cake with Custard Topping
Description
This cassava cake recipe starts with grated cassava mixed with macapuno, coconut milk, condensed milk, sugar, and optionally extra water if using freshly squeezed cassava. The cake base is baked until set and lightly browned in a buttered pan. Macapuno strings introduce a chewy, sweet texture contrast within the moist cassava.
Meanwhile, a custard topping made from egg yolks, condensed milk, and evaporated milk is prepared and strained for smoothness. This custard is poured over the partially baked cassava and then baked again until set and lightly browned. The double bake creates a firm but tender cake under a creamy custard finish.
Serving the cake at room temperature allows the custard layer to remain smooth and the cassava base moist but set. Using a light-colored pan helps prevent excessive bottom browning. The final cake has delicate coconut and sweet milk flavors balanced by the textural interest of cassava and macapuno.
Notes highlight the importance of not draining frozen cassava and adjusting water if using fresh cassava. The twice-bake approach requires monitoring for early browning and covering with foil if needed.
Ingredients
- 1 tablespoon butter or margarine, melted
- 1 package cassava 16 ounces, frozen, grated, thawed but not drained
- 1 bottle macapuno strings, drained
- 1 can coconut milk 13.5 ounces
- 1 can sweetened condensed milk 14 ounces
- ¼ cup sugar
For the Custard Topping
- 2 egg yolk
- 7 ounces condensed milk
- 6 ounces evaporated milk
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
- Use thawed but undrained frozen grated cassava or add ¼ to ½ cup water when using fresh, squeezed cassava for moist texture.
- Use a light-colored baking pan to prevent excessive browning on the bottom and edges during the two-stage bake.
- If the cake or custard topping browns too quickly, tent loosely with foil to protect while baking through.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4
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