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Cassava Cake with Custard Topping

As a Filipino in the U.S. without complete access to ingredients indigenous to the Philippines, I, at times, have to substitute this for that and that for this in recreating the dishes I grew up with. A good example would be my chicken tinola and ginisang munggo with chicharon. I use spinach leaves as I do not have consistent access to the more traditional malunggay or ampalaya leaves. Still, considerable variety of Filipino food products are now being imported and made available for us Filipino-American consumers. On most occasions, I 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 have 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. But by simply heading to the freezer section for already-grated cassava and walking down the aisle for canned coconut milk, I can have, in a matter of minutes, a Filipino treat baking nicely in the oven.

Cassava Cake with Custard Topping

Cassava Cake with Custard Topping

Prep Time: 10 minutes

Cook Time: 1 hour, 10 minutes

Yield: 18 Servings

Cassava Cake with Custard Topping

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
  • 1/2 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 3/4 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.
  5. For the Custard Topping
  6. 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.

http://www.kawalingpinoy.com/2013/06/cassava-cake-with-custard-topping/

 

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    Comments

    1. Hi Ms. Lalaine….I used to make a cassava cake but not with the custard topping but one of my friend wanted one with this topping so I googled and found this recipe of yours. I tried it and it was a success. From now on, this is what I am going to make…..the only thing is I change the macapuno strings to a Langka, I cut it into strips. Thank you for sharing your recipes. I will try the mini egg pies one of these days.

      • Hello Emma

        I am glad the cassava cake was a success. Mas masarap siya talaga with custard on top, mas nakaka-addict. I’ve never tried langka before, curious tuloy ako. Thanks for the tip. :)

    2. It was my first time making the Cassava with custard filling and I was very pleased with the results! It was so yummy! I never attempted to make it before because I thought that it was hard to make, and I am very glad that I did it! Thanks for this delicious recipe of yours!

    3. hi Ms.Lalaine.I am just wondering if i could use the fresh cassava for the recipe.Thank you

    4. Hi there! I’d like to try your recipe for my blog where I use ingredients I’ve never tried. I did some reading about cassava, and it says to take care to cook it because of toxins. If I have fresh cassava rather than the frozen grated stuff you used, can I just grate it and follow your recipe, or do I need to pre-steam it? Thanks!! Can’t wait to try this!

    5. Mommy K says:

      I will try definitely try this as my 2yo son loves antive cakes!

    6. Hi! My coworker made your recipe and brought the cake to our Christmas party last year…but she omitted the sugar in the cassava and it still tasted so good and delicious…not too sweet! Everybody loved it and gobbled every single morsels left!! My question, what size baking pan do you use for this? Thanks!

      • Lalaine says:

        Hi Tanya

        I use 11 x 7 x 2 size rectangular pan.

        I am happy to hear that my cassava cake was part of your Christmas festivities and that everyone enjoyed it. :)

    7. I want to make this! This might be the first recipe for cassava cake I’ve seen though without eggs in the actual cake. You have them in the custard topping. How much difference does it make with and without the eggs?

      • Hello

        Without eggs, the actual cake is softer in texture. The topping is like flan on top of the cassava cake. Hope you try it :)

    8. Hi, thanks for the cassava cake recipe. Planning to try your recipe but I have a question on the ingredients. Is the sugar needed for the cassava mixture? I did not see it mentioned in the instructions when combining the ingredients.

      • Hello Anna

        Yes, the 1/2 cup sugar is added to the cassave mixture. Thanks for pointing it out, recipe corrected :)

    9. Hi, Ms Lalaine, thanks for sharing your cassava cake recipe! I’m a little confused with the custard topping, is it no cook even with raw egg yolk? :)

      • Hello, Stephanie.

        No, after you mix together the egg yolks, condensed milk and evaporated milk, pour the liquid mixture on top of cake and return to oven to cook for a few more minutes until the custard sets and lightly browns. I am so sorry for the confusion.

        Thanks for the visit and I hope you try the cassava. Sooo good. :)

        • Hi Ms. Lalaine! Is it possible to substitute buko pandan instead macapuno? Thank you.
          Im gonna make this recipe tomorrow for the Despidida party..

          • Hi Satara

            Buko pandan is a flavoring and I won’t suggest using it in this cassava cake. I am afraid it will change the color to green instead of a nice golden yellow. Macapuno are shredded coconut sport, if you don’t have them, just omit and the cassava cake will be fine.

            • Haha sorry for the stupid question! I’m always confused about buko pandan and macapuno.. Thanks for the immediate response, Lalaine. I’m gonna bake this recipe today with macapuno of course.

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