Cassava Cake with Custard Topping




1-2 tbsp butter

1 package frozen grated cassava

1 bottle macapuno strings

1 can coconut milk

1 can sweetened condensed milk

1/4 cup sugar

2 egg yolks

7 ounces condensed milk

6 ounces evaporated milk


Step 1

In a large bowl, combine grated cassava, macapuno strings, coconut milk, condensed milk, and sugar. Stir well. If using freshly grated cassava which is usually squeezed dry, add 1/4 cup of water to the mixture. Pour cassava mixture into the prepared baking pan and bake in a 375 F oven for about 45 minutes to 1 hour or until a toothpick inserted in the middle comes out clean; if the cake is browning too much, tent with foil.

Step 2

Meanwhile, In a bowl, combine custard ingredients: egg yolks, 7 ounces sweetened condensed milk, and 6 ounces evaporated milk. Stir until well-blended and strain using a fine-mesh sieve. Remove the cake from the oven and carefully pour custard topping mixture over the surface to cover entirely. Return to the oven and continue to bake for about 15 to 20 minutes until a toothpick inserted in the center of the flan comes out clean; if the top is browning too much, loosely tent with foil. Remove the cassava cake from the oven and allow to cool before slicing into servings.

Step 3


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