Cassava Cake
The first thing is to make the Cassava Cake batter, followed by the sweetened luscious and decadent custard topping. Seriously cooking this is very easy.
Servings: 8 servings
Calories: 431kcal
Ingredients
Cassava batter
- 1 3/4 cups fresh cassava peeled and grated (you can also use frozen cassava)
- 2 cups coconut milk
- 3/4 cup sugar
Toppings
- 2/3 cup condensed milk
- 1 cup coconut milk
Instructions
- Pre-heat oven at 180° C / 356° F and grease baking dish.
Making cassava batter
- In a bowl. Place grated cassava, coconut milk, sugar. Mix until combined.1 3/4 cups fresh cassava, 2 cups coconut milk, 3/4 cup sugar
- Pour-in the cassava cake batter in your prepared greased baking dish.
- Place in the center of the oven and bake for 45 minutes or until the cake is set.
Preparing the topping
- While the cake is baking. Prepare the topping by mixing the condensed milk and coconut milk in a sauce pan.2/3 cup condensed milk, 1 cup coconut milk
- Cook the mixture over medium heat. Stirring continuously until texture is thick and creamy. Remove from heat source and set aside.
Pouring the topping to the cake
- Check the cassava cake if it has set and not watery. Pour the topping and spread evenly. Bake for another 20 minutes @ 180°C/356°F with broil setting turned on or until top is golden, much like a crème brûlée.
- Remove from oven and let cool down. Serve with tea, coffee or any of your favorite cold drinks. Bon Appetit!
Video
Nutrition
Serving: 8g | Calories: 431kcal | Carbohydrates: 54.8g | Protein: 4.7g | Fat: 23.8g | Saturated Fat: 20.5g | Cholesterol: 9mg | Sodium: 52mg | Potassium: 453mg | Fiber: 2.8g | Sugar: 36.4g | Calcium: 94mg | Iron: 3mg