Cassava Cake
Filipinos have many kakanin, but cassava cake has an honorary place at the dessert table. This cake has no flour and gets all of its starch from the frozen grated cassava!
Ingredients
The Cassava Cake has two layers: the cake itself, and the custard topping. Both layers will utilize milk from the following:
1 - 14 oz can sweetened condensed milk
1 - 12 oz can evaporated milk
1 - 13.5 oz can coconut milk
For Cassava Cake
1 packet - 16 oz frozen grated cassava (thawed before using)
2 eggs
1/4 cup sugar
11 oz sweetened condensed milk
9 oz evaporated milk
10.5 oz can coconut milk
Butter, for greasing pan
For Custard Topping
2 egg yolks
3 oz sweetened condensed milk (remainder of can)
3 oz evaporated milk
3 oz coconut milk
Instructions
Preheat oven to 350Ā°F and grease a 9'ā x 9ā square dish (or dish of your choosing). Optionally, you can line the dish with banana leaf and then grease.
Drain excess water from the thawed grated cassava. Put aside.
Beat together the eggs and sugar.
Add milks, and whisk until well combined.
Carefully fold in the grated cassava.
Place in oven and cook for 40 minutes. Then, prepare the custard topping.
Custard topping: Whisk together egg yolks, condensed milk, and evaporated milk.
Remove the cassava cake from the oven. Carefully pour the custard mixture evenly over the top of the partially baked cassava cake.
Return to the oven and bake for 30 minutes or until the cake no longer jiggles.
Turn on the oven broiler for 2-3 minutes until you see the top of the cassava cake bubbling.
Let cool, then cut into squares for serving.
