Cassava cake is a traditional Filipino snack cake and is gluten-free. Made with grated cassava ( yuca), this baked dessert is chewy, sticky, rich and decadent topped with a luscious sticky coconut milk-based custard topping. And best of all it’s super easy and comes together in less than 15 mins (baking takes an hour)

Macapuno is a type of sweet Filipino coconut with a soft jelly-like texture.

INGREDIENTS for cake

• 1kg freshly grated cassava( around 4 cups )
• 1cup coconut milk
• ¼ cup melted butter
• 2large eggs
• 1can evaporated milk( 370 ml)
• 1can condensed milk( 390g)
• ½ cup of macapuno/ coconut strings( optional)
• 2tbsp sugar ( optional)

FOR TOPPING

• ½ cup condensed milk
• ½ cup of coconut milk
• 1large egg
• 1tbsp macapuno( optional)
• Grated cheese ( optional)

INSTRUCTIONS

• Squeeze some of the liquid from the great grated cassava ( not completely)
• Grease a baking dish
• Mix together all the ingredients for the cake
• Preheat oven to 350F or 175 c
• Bake for 45-60 mins or until fully set

Prepare the topping by mixing together condensed milk, coconut milk, macapuno and egg

• Mix well to blend everything well
• Pour over the firm cassava cake and further bake it for 15-20 mins

That’s it, your easy cassava cake is ready

Serve warm or cool in the refrigerator and serve cold with grated cheese on the surface

For more recipe, visit:

Website : https://www.saucepansandspices.com/ or

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