Cassava cake is one of the more popular Filipino desserts and is quite easy to prepare. It’s made with grated cassava (yucca), coconut milk, eggs, and several other ingredients. My interpretation of my mom’s cassava cake comes with a decadent flan topping – as the icing!
3 ½ cups of frozen grated cassava (yucca root) or fresh cassava (if available)
¾ cup of whole milk and ¼ cup half and half ( OR 1 ½ cups evaporated milk)
½ cup cane sugar
½ can condensed milk (7ozs.)
1 can coconut milk (13.5 oz.)
pinch of salt
½ cup melted butter (save 1 tbsp to grease bottom of pan)
4 egg yolks
¾ cup of whole milk and ¼ cup half and half (OR 1 ½ cups evaporated milk)
½ can condensed milk (7 oz)
½ cup of unsweetened toasted coconut
For the cake mixture:
- In a bowl combine the egg yolks, condensed milk, and evaporated milk and stir well. Set aside.
- Using the melted butter or margarine, grease bottom and all sides of a 13” x 9” baking pan.
- In a large bowl, combine sugar, grated cassava, coconut milk, and condensed milk. Stir well and pour mixture into greased baking pan.
- Bake in a 350 F oven for 45 minutes to 1 hour, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cake settle for 5 minutes.
- Pour flan-custard topping mixture (see method below) over surface of cake. Return back to oven and reduce temperature to 325° F and continue to bake until top sets and lightly browns, approximately 20-25 minutes.
- Allow to cool for at least 45 minutes so the cake can settle and then slice into serving pieces.
For the flan-custard topping:
In a bowl, combine egg yolks, sweetened condensed milk, and milk. Stir well.