Cassava cake with custard layer

Cassava cake with custard layer It’s easy to make with just a few ingredients and simple steps. Soft and moist with a creamy coating, this classic Filipino dessert is the perfect snack or dessert. And it’s naturally gluten-free too!

As a Filipino living in the United States without full access to local ingredients, I sometimes have to make substitutions when recreating Filipino dishes I grew up with. A good example of this is the Chicken Tinola and Ginseng Mongo with Chicharron; I usually use spinach leaves because it’s traditional horseradish or Bitter gourd The leaves are not always easy to find, even in Asian supermarkets.

However, these later years saw a large variety of Filipino food products imported and made available to Filipino-American consumers. On most occasions, I have to forego “freshness” because these items come pre-packaged or frozen, but the convenience and time-saving elements are trade-offs I don’t totally mind.

If I had to peel and grate the kamuteng kahui, crack and niog milk, I would soon forget to make this cassava cake with custard topping. But just by heading to the freezer section for already grated cassava and walking down the aisle for canned coconut milk, I can bake it to sweet perfection in the oven in a matter of minutes.

Note the ingredients

Cassava cake consists of grated kamuteng kahui, coconut milk and condensed sugar, which are combined in the batter and baked until cooked. As with most dishes, the recipe may vary depending on the cook and may include other additions to the batter mixture, such as sweetened macapuno slices, young coconut meat, dried coconut, nata de coco, or cheese.

The cooked cake is usually crowned with a choice of toppings, ranging from a simple sprinkling of grated cheese to a more elaborate custard made from eggs, condensed milk, evaporated milk or coconut milk, and then baked again until the top is golden.

How to prepare fresh cassava

1. Depending on the length, you may need to cut the tuber crosswise into halves or thirds to make peeling easier.
2. Using a sharp paring knife, slice the tuber lengthwise through the thick bark. Carefully insert the blade between the bark and flesh to loosen and peel it.
3. If the skin does not peel off easily, cut off the ends of the tuber and lift off the root on its end. Using a knife, cut vertically down both sides of the root to peel off the skin.
4. We wash them well and soak them in water until they are ready to be grated so that their color does not change.
5. Grate the cassava using a fine-hole grater or run it in a food processor for a fine texture.
6. Using cheesecloth, squeeze the grated cassava from the liquid, which may be bitter. Use in recipes as directed.

Steps to cook cassava cake

1. Combine grated cassava, macapuno threads, coconut milk, condensed milk and sugar in a bowl.
2. Stir well. If you are using freshly grated cassava, add a quarter to a half cup of water to the mixture to restore moisture lost from juicing.
3. Grease the bottom and sides of a 9×6 baking pan and pour the cassava mixture into the prepared baking pan. If you are using a smaller pan, adjust the cooking time, as the cake will be thicker.
4. Bake in the oven until a toothpick inserted in the center comes out clean. If the cake is browning too much, cover it loosely with aluminum foil.

1. Combine egg yolks and condensed milk.
2. Add the evaporated milk and stir gently in one direction to prevent bubbles.
3. Strain the mixture through a fine mesh sieve to remove any stray whites.
4. We take the cake out of the oven, then carefully pour the custard mixture onto its surface until it covers it completely. Return to the oven and continue baking until a toothpick inserted into the center of the cake comes out clean.

Make this recipe today! I have to say, this is one of, if not the best, cassava cake you will ever try. I used to sell them with mini egg tarts, and they were both all-time bestsellers! It’s tender, moist, and delicious, but the flan topping overpowers it. It’s like eating sweets in one bite.

Storage instructions

• Do not cover the cake until it has completely cooled, as the rising steam will cause puddles of water to collect on top.
• Store it in an airtight container or cover it tightly with plastic wrap to preserve freshness. Refrigerate for up to 3 days.

Looking for more ways to cook cassava? Check out the recipes for casavang suman, putu lanson, nilopak, and pichi pichi and enjoy!

Did you make this? Be sure to leave a comment below and tag me @kawalingpinoy on Facebook and Instagram!

Cassava cake with custard layer made with grated cassava and coconut milk. Soft and moist with a creamy coating, this classic Filipino dessert is the perfect snack or dessert. And it’s naturally gluten-free too!

Preparation time: 10 minutes minute

Cooking time: 1 hour hour 10 minutes minute

Total time: 1 hour hour 20 minutes minute

turn: sweet

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ingredients

• 1 Tablespoon Butter or ghee, melted
• 1 eviction (16 ounces) frozen grated cassava, thawed but undrained
• 1 bottle (12 oz) makabuno threads, drained
• 1 Can (13.5 oz) coconut milk
• 1 Can (14 oz) sweetened condensed milk
• ¼ cup sugar

To cover the custard

• 2 yolk
• 7 ounce Condensed milk
• 6 ounce Evaporated milk

directions

• Preheat the oven to 375 degrees Fahrenheit. Grease the bottom and all sides of a 9×6 baking pan. Sit aside.

• In a large bowl, combine the grated cassava, macapuno threads, coconut milk, condensed milk, and sugar. Stir well. If you are using fresh grated cassava that is usually squeezed dry, add 1/4 cup of water to the mixture.

• Pour the cassava mixture into the prepared baking sheet and bake in a 375°F oven for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean; If the cake is browning too much, cover it with aluminum foil.

• Meanwhile, in a bowl, combine custard ingredients: egg yolks, 7 ounces sweetened condensed milk, and 6 ounces evaporated milk. Stir until well combined and strain through a fine mesh sieve.

• We take the cake out of the oven, then carefully pour the custard mixture over the surface of the cake until it covers it completely. Return to the oven and continue baking for 15 to 20 minutes until a toothpick inserted into the center of the cake comes out clean.

• Remove the cassava cake from the oven and allow it to cool before cutting it into portions.

Notes

• The recipe uses frozen cassava. Defrost completely, but do not drain the water. If you are using fresh cassava, add 1/4 cup to 1/2 cup of water to restore liquid lost from juicing. This is important to get a smooth, moist texture for 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 double baking process. If the cake or custard is browning too quickly, cover it loosely with aluminum foil.

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Nutrition information

Calories: 653Calories, Carbohydrates: 78g, protein: 11g, fat: 35g, Saturated fat: 28g, Cholesterol: 84mg, sodium: 154mg, Potassium: 755mg, Fiber: 4g, sugar: 52g, Vitamin A: 365international unit, Vitamin C: 15.9mg, Calcium: 296mg, iron: 3.1mg

This site provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database, whenever available, or from other online calculators.