Cassava Cake With Custard Topping Recipes

CASSAVA CAKE WITH CUSTARD TOPPING

Cassava Cake with Custard Topping image

Cassava Cake with Custard Topping made with grated cassava and coconut milk. Soft and moist with a creamy flan topping, this classic Filipino treat is the ultimate snack or dessert. And it's naturally gluten-free, too!

Provided by Lalaine Manalo

Categories Dessert

Time 1h20m

Number Of Ingredients 9

Ingredients

1 tablespoon butter or margarine, melted
1 package (16 ounces) frozen grated cassava, thawed but NOT drained
1 bottle (12 ounces) macapuno strings, drained
1 can (13.5 ounces) coconut milk
1 can (14 ounces) sweetened condensed milk
1/4 cup sugar
2 egg yolks
7 ounces condensed milk
6 ounces evaporated milk

Steps:

Brush bottom and all sides of a 9 x 6 baking pan with butter. Set aside.
In a large bowl, combine grated cassava, macapuno strings, coconut milk, condensed milk, and sugar. Stir well. If using freshly grated cassava which is usually squeezed dry, add 1/4 cup of water to the mixture.
Pour cassava mixture into the prepared baking pan and bake in a 375 F oven for about 45 minutes to 1 hour or until a toothpick inserted in the middle comes out clean; if the cake is browning too much, tent with foil.
Meanwhile, In a bowl, combine custard ingredients: egg yolks, 7 ounces sweetened condensed milk, and 6 ounces evaporated milk. Stir until well-blended and strain using a fine-mesh sieve.
Remove the cake from the oven and carefully pour custard topping mixture over the surface to cover entirely. Return to the oven and continue to bake for about 15 to 20 minutes until a toothpick inserted in the center of the flan comes out clean; if the top is browning too much, loosely tent with foil.
Remove the cassava cake from the oven and allow to cool before slicing into servings.

Nutrition Facts : Calories 653 kcal, Carbohydrate 78 g, Protein 11 g, Fat 35 g, SaturatedFat 28 g, Cholesterol 84 mg, Sodium 154 mg, Fiber 4 g, Sugar 52 g, ServingSize 1 serving

CASSAVA CAKE

Cassava Cake image

This is a Pinoy dessert best served cold. It is easy to make if you are looking for a Filipino dessert.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 2h20m

Yield 10

Number Of Ingredients 5

Ingredients

2 cups grated, peeled yucca
2 eggs, beaten
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can coconut milk

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Stir the yucca, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined; pour into a baking dish.
Bake in the preheated oven for 1 hour. Switch the oven's broiler on and bake under the broiler until the top of the cake is browned, 2 to 3 minutes. Cool completely in refrigerator before serving.

Nutrition Facts : Calories 328.9 calories, Carbohydrate 41.6 g, Cholesterol 60.4 mg, Fat 15.5 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 11.5 g, Sodium 110.7 mg, Sugar 25.5 g

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2015-12-16 In a large bowl, whisk together the grated cassava, condensed milk, coconut milk, eggs, and ground cardamom (if using) until well-mixed. Pour into …
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Preheat the oven to 350 F. Generously grease the bottom and sides of a baking dish (9×9 or an 8×11).
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Preheat the oven to 350 F. Generously grease the bottom and sides of a baking dish (9×9 or an 8×11).
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