Easy Filipino Cassava Cake
Filipino cassava cake made with grated cassava, coconut milk, and condensed milk, baked until set and finished with a broiled custard topping. Dense, chewy, and easy to make ahead for potlucks and holidays.
Servings: 20
Calories: 310kcal
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 sauce pan
- 1 Half-size deep aluminum pan (about 11¾ x 9⅜ inches)
- 1 Baking sheet
Ingredients
Cassava Cake Base
- 1.75 pounds grated cassava thawed
- 2 cups coconut milk
- ½ cup condensed milk
- ½ cup evaporated milk
- 1 teaspoon vanilla extract
- ¼ cup unsalted butter melted
- ¾ cup white sugar divided
- 2 whole eggs
- ½ teaspoon salt
Custard Topping
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons white sugar
- ½ cup condensed milk
- 2 cups coconut milk
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
Cassava Cake Base
- Preheat the oven to 350°F (175°C). In a large bowl, stir together the coconut milk, condensed milk, evaporated milk, vanilla, melted butter, and part of the sugar and salt. Taste and add the rest of the sugar if desired. Taste before adding the cassava, since cassava should not be eaten raw.2 cups coconut milk, ½ cup condensed milk, ½ cup evaporated milk, 1 teaspoon vanilla extract, ¼ cup unsalted butter, ¾ cup white sugar, ½ teaspoon salt
- Stir in the thawed cassava (no need to squeeze or drain it), then the eggs, just until combined.1.75 pounds grated cassava, 2 whole eggs
- Pour into the aluminum pan and spread evenly. Set the pan on a baking sheet.
- Bake for 45 minutes to 1 hour, until a toothpick inserted in the center comes out clean.
Custard Topping
- Melt the butter in a saucepan over low heat. Stir in the flour until smooth, then add the sugar, stirring constantly.2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 2 tablespoons white sugar
- Add the condensed milk, coconut milk, vanilla and salt. Keep stirring until slightly thickened but still pourable.½ cup condensed milk, 2 cups coconut milk, pinch of salt, 1 teaspoon vanilla extract
- Pour the topping over the baked cake and spread to the edges.
- Broil for 10 to 12 minutes, until golden with dark spots, checking every few minutes after the first 5.
- Cool before slicing. Chill for cleaner squares, then cut 4 rows by 5 for 20 servings.
Notes
- Cassava: Thaw completely and use as is, no squeezing or draining.
- Sweetness: Add the sugar in two parts and taste the wet mix before adding the cassava. Condensed milk is already sweet, so you may not need all of it.
- Doneness: The center should be fully set before the topping goes on, or the cake can turn out gummy.
- Broiling: Dark spots are normal and add a caramelized flavor. Pull it before any turn black.
- Pan: Disposable aluminum pans bend easily, so keep it on the baking sheet when moving it.
- Slicing: Cool completely and chill for clean squares.
- Storage: Refrigerate covered for 3 to 4 days. Don’t leave it out for more than 2 hours.
Nutrition
Calories: 310kcal
