Description
A delightful cassava cake with a creamy topping.
Ingredients
Scale
- 1 lb cassava
- 1 egg
- ½ cup coconut milk
- ½ can evaporated milk
- ½ can condensed milk
- 2 tbsp melted butter
- ¼ cup coconut milk
- ¼ cup condensed milk
- 1 egg yolk
- ½ tbsp corn starch
- 2 tbsp shredded coconut
Instructions
- Preheat your oven to 350F/175C.
- Peel and finely grate the cassava root using the grater side.
- In batches, place the grated cassava into a sieve and squeeze out as much of its liquid as you can.
- Transfer to a bowl. You should end up with approximately 2 cups of cassava.
- Add the egg, coconut milk, evaporated milk, condensed milk, and butter. Mix until fully incorporated.
- Grease a 10”x6” baking sheet or pan with some butter, covering the sides as well.
- Pour the batter into one flat layer.
- Transfer to the oven and bake for 45-50 minutes.
- Meanwhile, prepare the topping. Add ¼ cup coconut milk, ¼ cup condensed milk, 1 egg yolk, and corn starch to a bowl. Whisk until combined.
- Once the cassava cake has fully baked and firmed up, take it out of the oven.
- Pour the topping over the cake and return the baking dish/pan to the oven for 15 minutes until the top is bubbly and golden.
- Set the cake aside and let it cool completely.
- Cut into 6 squares using a sharp knife.
- Plate it up and garnish each slice with some shredded coconut.
Notes
- Ensure the cassava is well drained for the best texture.
- Serve cold or at room temperature for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg