Cassava Cake with Custard Topping
As a Filipino in the U.S. without complete access to ingredients indigenous to the Philippines, I, often times, have to substitute this for that and that for this in recreating the dishes I grew up with. Good examples would be in preparing my chicken tinola and ginisang munggo. With malunggay or ampalaya leaves being hard to find even in asian grocers, spinach has been my favorite alternative for these greens in my Filipino recipes. Still, considerable variety of Filipino food products are now being imported and made available for us Filipino-American consumers. Naturally, on most occasions we have to forgo of “freshness” as these items come pre-packaged or frozen, but the convenience and time-saving elements are trade offs I don’t quite mind. If I had to peel and grate cassava roots, crack and milk coconut heads, I’d just as soon forget about making this cassava cake with custard topping. In this case, it was a simple matter of me heading to the freezer section for already-grated cassava and walking down the aisle for canned coconut milk. Within minutes, I had a scrumptious treat baking nicely in the oven!
Makes 12 to 16 Servings
Ingredients
6 cups grated cassava
2 cans coconut milk (14 oz each)
3 cans condensed milk (14 oz each)
1/4 cup granulated sugar
2 cups sweetened macapuno strings
margarine or butter, melted
For Topping
1/2 can condensed milk
1/2 can evaporated milk
2 egg yolks
Procedure
In a deep bowl, combine grated cassava, macapuno strings, coconut milk and condensed milk. With melted butter or margarine, grease bottom and all sides of a 12×6x2 baking pan. Pour in cassava mixture. Bake in a 375 F oven for 45 minutes to 1 hour, or until a toothpick inserted in the middle comes out clean.
Meanwhile, prepare topping by mixing egg yolks, condensed milk and evaporated milk. When cassava is done, pour over topping mixture and spread across surface of cassava cake. Return to oven and continue to bake until top sets and lightly browns.
Set pan on a rack until cassava cake cools. Slice into desired serving portions.
Delicious Recipes to try in The CookMobile Archive:
Cranberry-Blue Cheese Salad with Curried Pecans and Raspberry Vinaigrette
More Good Food!
Finally, a nicely written cassava cake recipe with a picture! Thank you! I’ve been looking for a recipe for this dish and came across a couple of websites and it seems that the writers weren’t paying attention to what they were writing. Oh well!
it’s really yummy and my whole family really loves it. my relatives got this recipe and want to try it.
Love it and so the rest of my siblings! I did a bit of modification, just use 2 cans of condensed milk (that’s all I had), added kaong (that had been sitting in my ref for awhile) and baked in 2 13×9 baking pan. Definitely a keeper for me! THANK YOU and I love your site especially your sandwiches.
I love cassava cake…called tapioca cake back home. But tapioca is quite difficult to get here in Scotland.
I need to learn how to make this. I bought frozen cassva filling to make cassava cake before but never got the chance to use it. Thank for this recipe.