Here’s an Easy Cassava Cake Recipe with a luscious Flan topping made with grated cassava and coconut milk. As a matter of fact, this recipe is really easy to make and with deliciously rich custard topping. This is classic Filipino treat is so amazing and is the ultimate dessert. The perfect for any occasion, but also great for coffee or tea time.
Easy Cassava Cake Recipe with Flan Topping
The first time I tried this cake, I was so amazed. I couldn’t get over how creamy and decadent it tasted. I just knew I had to try and make it, too.
WHAT IS CASSAVA?
Cassava is a long tuberous starchy root also called ‘Yuca’ or ‘Manioc’ that is widely cultivated in tropical and subtropical regions. When dried to a powdery extract, it is called ‘Tapioca’ which is used for making pearls like the one usually seen in your bubble milk tea.
Cassava cake, however, uses fresh (or frozen) cassava. Once cooked, the texture of the cassava becomes somewhat sticky and slightly translucent.
In the Philippines, cassava is commonly used for desserts or snacks like Cassava Suman and Sweetened Cassava.
If you use the frozen grated cassava that is frozen, be sure to defrost it first. I usually use my microwave to defrost the frozen Cassava by placing and select auto-defrost. The other method is a water bath, fill up a large bowl with 3/4 cold water and submerge the cassava package(s), by placing a glass upside down for weight.
You can find the frozen grated Cassava at your local Walmart or any Asian store.
HOW TO PREPARE CASSAVA?
The frozen Cassava needs to have the juice removed before using it. By squeezing out the juice with cheesecloth or put the cassava in a strainer and press down until all the juice is squeezed out.
With fresh Cassava, first peel, then rinse and grate using a cheese grater or by using a food processor.
However, leftover fresh grated cassava can be frozen, by portioning out the cassava and placing it in an airtight container or Ziploc freezer bags for up to 3 months.
Easy Cassava Cake Recipe with Flan Topping
INGREDIENTS
- 2 lbs grated cassava or 1
pkg frozen, grated cassava - 1 cup desiccated coconut (optional)
- 1/2 can condensed milk (14
oz ) - 1 cup evaporated milk
- 1 can coconut milk (13.5
oz ) - 5 tablespoons Swerve granulated sugar
- 1/4 cup cream cheese
- 1 teaspoon vanilla extract
- 2 eggs, beaten
- 1/4 cup butter
cheddar cheese (optional)
FOR THE CUSTARD TOPPING
- 3 eggs
- 1 can of condensed milk
- 1/2 can heavy cream
- 1/2 cup coconut milk
- 1/4 cup granulated sweetener of choice (I use Allulose)
- 1 tablespoon (The Perfect Blend Flour) mixed with 2 tablespoon half and half
DIRECTIONS
- Preheat oven at 375 degrees
- Prepare 13 X 9 baking dish with butter or cooking oil spray and set aside.
- In a large bowl, combine all ingredients using a whisk and mix well.
- Pour the mixture into the prepared baking dish and bake for 45 minutes.
- After the cassava cake is
baked , combine and mix all of the ingredients for the custard in a small bowl. Pour custard on top of the cassava cake and bake for another 15 minutes or until custard turns golden brown. - If adding the shredded cheddar cheese, sprinkle cheddar cheese on top of the baked cassava cake, and bake for another 10 minutes.
- Serve and enjoy!
NOTES
Serve warm or can be served chilled.
Served warm or chilled, the Cassava Cake can be placed in the refrigerator for 3-4 days.
If you prefer, in addition to or instead of the custard topping, shredded cheddar cheese is a wonderful alternative.
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