Cassava Cake with Custard Topping


Cassava Cake is a classic Filipino dessert made from grated cassava (manioc). Cassava is also known as kamoteng kahoy and balinghoy in the Philippines. Cassava starch is also used to make tapioca. There are different cassava cake around, but this Cassava Cake Recipe is by far, the best that I have had. I was able to taste several versions of Cassava Cake when I am still in the Philippines. I remember back then — when I was still younger — almost all the vacant lots in our subdivision have either banana trees planted or kamoteng kahoy. We used to cut the trunk of the cassava plant to use as the foundation of our bahay-bahayan (play house). When it’s time for meryenda (mid afternoon snack), boiled cassava is always present. I like to dip my boiled cassava in sugar. When it comes to making cassava cake, I like to do the cooking (or baking) part, not the preparation. Since fresh cassava is dug from the ground, the people assigned in preparing the cassava needs to do the digging, cleaning, peeling, and shredding. Now you know why I chose to do the cooking part.
Cassava Cake with Custard Topping

Cassava Cake with Custard Topping 
Prep time:
Cook time:
Total time:
Yield: 18 Servings
Ingredients
  • 2 packages (14 oz each) grated cassava
  • 2 cans (14 oz each) coconut milk
  • 2 cans (14 oz each) sweetened condensed milk
  • 1 bottle (12 oz) macapuno strings
  • ½ cup sugar
  • 1 tablespoon butter or margarine, melted
For the Topping
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 4 egg yolks
Instructions
  1. Using the melted butter or margarine, grease bottom and all sides of baking pan.
  2. In a deep bowl, combine grated cassava, macapuno strings, coconut milk , condensed milk and sugar. Stir well and pour mixture into prepared baking pan. to about ¾ full. Bake in a 375 F oven for 45 minutes to 1 hour, or until a toothpick inserted in the middle comes out clean.
  3. Remove from oven and pour custard topping mixture over surface of cake. Return back to oven and continue to bake until top sets and lightly browns.
  4. Allow to cool and then slice into serving pieces.
For the Custard Topping
  1. In a bowl, combine egg yolks, sweetened condensed milk and evaporated milk. Stir well. Pour over surface of cake and return to oven to bake until set.
Notes
This recipe yields one 9 x 6 and one 6 x 6 baking pans.

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