CASSAVA CAKE
Made with grated cassava ( yuca), this baked dessert is chewy, sticky, rich and decadent topped with a luscious sticky coconut milk-based custard topping. And best of all it’s super easy and comes together in less than 15 mins (baking takes an hour)
Cassava cake is a traditional Filipino snack cake and is gluten-free
Macapuno is a type of sweet Filipino coconut with a soft jelly-like texture
INGREDIENTS for cake
1kg freshly grated cassava( around 4 cups )
1cup coconut milk
¼ cup melted butter
2large eggs
1can evaporated milk( 370 ml)
1can condensed milk( 390g)
½ cup of macapuno/ coconut strings( optional)
2tbsp sugar ( optional)
FOR TOPPING
½ cup condensed milk
½ cup of coconut milk
1large egg
1tbsp macapuno( optional)
Grated cheese ( optional)
INSTRUCTIONS
squeeze some of the liquid from the great grated cassava ( not completely)
Grease a baking dish
Mix together all the ingredients for the cake
Preheat oven to 350F or 175 c
Bake for 45-60 mins or until fully set
Prepare the topping by mixing together condensed milk, coconut milk, macapuno and egg
Mix well to blend everything well
Pour over the firm cassava cake and further bake it for 15-20 mins
That’s it, your easy cassava cake is ready
Serve warm or cool in the refrigerator and serve cold with grated cheese on the surface