Here is a cassava cake recipe that really easy to make and with custard topping that is so yummy. I have always loved cassava cake even when I was still in the Philippines. But I tend to be a bit choosy with the cassava cakes I eat… because some are too sweet for my taste. Here in Germany, Cassava cake is also a popular dessert one brings to a potluck whenever we are having a Filipino get-together. Some Pinays I know add ‘Macapuno’ to their cassava cakes which are (probably) also good but personally, I like my cassava cake straight and simple. I also reduced the sugar for this recipe as I usually do because I, for one, do not like it to be overly sweet. Back then I would never think of making cassava cake by myself. I always thought it would require so many ingredients and effort and because it was much easier to buy them as they are quite popular ‘merienda’ or afternoon snack in the Philippines. But like other things in Germany, I have to make it myself if I want to sample it again or wait for a year or more until we have a vacation again in the Philippines, which is way too long to enjoy this treat especially now that I learned how easy it can be.
Still about cassava or manioc as they are called here, have you tried Pichi Pichi? It is also one of my favorite snacks/desserts. You can check my Pichi Pichi recipe where I used a lye water substitute made from baking powder.
- FOR THE CAKE:
- 1 pack frozen grated cassava (454g), thawed
- 1 cup desiccated coconut (optional)
- ¾ can condensed milk (1 can is 397g)
- ¾ cup evaporated milk
- ¾ can coconut milk (1 can is 400 ml)
- 5 Tablespoon sugar
- 2 egg yolks
- FOR THE CUSTARD TOPPING:
- ¼ can of condensed milk
- ¼ can coconut milk
- 2 egg yolks
- 1 Tablespoon flour dissolved in 2 Tablespoon milk
- Grease pan or baking dish with butter and set aside.
- In a big, deep bowl, combine all the ingredients for the cassava cake and mix well until the sugar is dissolved.
- Pour the mixture into the greased pan or baking dish and bake for 45 minutes to 1 hour at 375°F/180°C.
- After the cake is baked, combine and mix all the ingredients for the custard in a bowl. Pour this on top of the pre-baked cassava cake and bake for another 15-25 minutes or until it turns golden brown.
Baking dish or pan size for this recipe would be anything that is good for 2 liters like a 9x9x1.5 square or 11x7x1.5 rectangle or something similar.