CASSAVA CAKE

Cassava Cake image

This classic Filipino dessert CASSAVA CAKE will steal your heart. Made with grated cassava (yuca), this baked dessert is chewy, sticky, rich, decadent

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

2 packs Frozen Cassava (2 pounds ) (, about 4 cups)
1 can ( 14 oz) condensed milk, divided
1 can (13.5 oz) coconut milk, divided
1 can (12 oz) evaporated milk, divided
2 large eggs (, light beaten)
2 tablespoons (28g) melted butter
2 teaspoons (8.4g) vanilla extract
½ -1 teaspoon (1g-2g) nutmeg (optional)
3 large eggs yolk
⅓ can condensed milk (, from reserve )
⅓ can coconut milk ( , from reserve )
⅓ cup evaporated milk

Steps:

Leave cassava to thaw overnight - or submerge cassava packs in a large bowl of water, until cassava has thawed.
Squeeze out some water from the cassava. Place on a sieve and let water from the cassava drip to a bowl. Do not squeeze dry. Cassava should have some moisture in it.
Preheat oven to 350 degrees F. Lightly spray a 9x13 baking pan. Set aside.
In a large bowl, mix together cassava, condensed milk (⅔ can, reserve ⅓ can for topping) coconut milk, (⅔ can, reserve ⅓ can for topping), evaporated milk (⅔ can, reserve ⅓ can for topping) eggs, butter, vanilla extract and nutmeg.
Thoroughly mix until fully combined.
Pour the cassava mixture into the prepared baking pan. Bake in the oven for about 45 minutes to 1 hour or until a long toothpick or skewer inserted in the middle comes out clean.
HowToSection Custard Topping Array

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