Cassava Cake with Custard Topping

The Cassava Cake with Custard Topping is a quintessential Filipino cake made of grated cassava. What’s special about the cassava, is that when raw it’s an unassuming white starchy root vegetable, but cooks into a springy chewy texture.

I have made Cassava Cake a hundred times before and so many variations but the best one I have tried is courtesy of my friend Linda, who makes the best. Her version, is soft and chewy with a delectable Custard topping laced with strips of Sweet Macapuno. The following is her recipe.

What you need to make Cassava Cake Custard Topping

• You need pre-grated frozen Cassava which is available from most Asian stores. Thaw in the fridge overnight before use.
• Sweetened Macapuno Strips – available fro Asian shops and comes in jars. This is optional but is a lovely touch.
• Pantry – Evaporated Milk, Condensed Milk,Coconut Milk, Vanilla Paste,Butter,Caster Sugar,Plain Flour. If gluten is an issue, the flour can be omitted.

How to make Cassava Cake

• This is a simple cake to make. Mix all the cake ingredients together and pour into a well greased ovenproof dish. Bake for 60 minutes in a preheated oven.
• Pour the custard topping and return to oven and bake again until the custard is set and golden. Cool before portioning got serve.
  

If you do make this recipe, please drop me a line via the comments section below. I would like to hear from you. And while you’re here here’s another Filipino dessert recipe which you can try Brazo de Mercedes Cupcakes.

Cassava Cake with Custard Topping

Recipe by acmowlai

0.0 from 0 votes

Servings

12

servings

Prep time

20

minutes

Cooking time

1

hour 

15

minutes

Ingredients

• 1 kilo grated Cassava ,thawed

• 3 Eggs, lightly beaten

• 1 x 220ml Coconut Cream

• 1 x 397g can Condensed Milk

• 1/2 cup Evaporated or Full Cream Milk

• 1 cup Caster Sugar

• 75g butter,melted

• Coconut Custard

• 1 can x 397g can Condensed Milk

• 2 Egg yolks

• 2 Tablespoons Plain Flour

• 1/3 cup Coconut Milk

Directions

• Preheat oven to 175°C. Grease a 23cm ovenproof dish or a pie plate.
• Place all the cake ingredients in a mixing bowl and stir together until well combined. Pour into prepared baking dish and bake for 1 hour. Meanwhile make the topping.
• Remove the cake from the oven and pour the topping over the cake. Scatter the macapuno strips over the custard, if using.
• Bake for another 15 minutes or until the top is golden brown and caramelised. Set aside to cool in room temperature to allow the topping to set.
• Serve with sliced mangoes if desired.
• Custard Topping
• Mix together all the ingredients for the topping. Set aside until ready for use.

Notes

• Will keep for a few days in the fridge.