Cherry & Dennis Helper Habitat

Filipino Cassava Cake with Custard

菲律賓木薯椰奶糕 Cassava Cake

Filipino Cassava Cake with Custard — finished dish

Total time: 105 min
Difficulty: Medium
Servings: 8 servings

Recipe overview

Grated cassava and coconut milk bake into a moist base under a separately set golden egg-milk custard.

01

Ingredients

Main ingredients

450 g peeled grated cassava, thawed and not drained
400 ml coconut milk
200 g sweetened condensed milk for base
100 g macapuno coconut strings
2 egg yolks
100 g sweetened condensed milk for custard
150 ml evaporated milk

Seasoning

40 g sugar
10 g butter for greasing

Filipino Cassava Cake with Custard — ingredients

02

Tools

oven
23 x 15 cm baking dish
large bowl
whisk
fine sieve
silicone spatula
skewer

Filipino Cassava Cake with Custard — tools

03

Steps

Filipino Cassava Cake with Custard — Preheat the oven to 190°C and grease the baking dish on the base and sides

Step 1

Preheat the oven to 190°C and grease the baking dish on the base and sides

Preheat the oven to 190°C and grease the baking dish on the base and sides.

Filipino Cassava Cake with Custard — Confirm the grated cassava is peeled and fully thawed

Step 2

Confirm the grated cassava is peeled and fully thawed

Confirm the grated cassava is peeled and fully thawed; retain its thawing liquid.

Filipino Cassava Cake with Custard — Mix cassava

Step 3

Mix cassava

Mix cassava, coconut milk, 200 g condensed milk, macapuno and sugar in a large bowl.

Filipino Cassava Cake with Custard — Pour the cassava mixture into the dish and level the surface

Step 4

Pour the cassava mixture into the dish and level the surface

Pour the cassava mixture into the dish and level the surface.

Filipino Cassava Cake with Custard — Bake at 190°C for about 50 minutes

Step 5

Bake at 190°C for about 50 minutes

Bake at 190°C for about 50 minutes until the centre sets and a skewer has no raw cassava batter.

Filipino Cassava Cake with Custard — Meanwhile whisk egg yolks with 100 g condensed milk and evaporated milk

Step 6

Meanwhile whisk egg yolks with 100 g condensed milk and evaporated milk

Meanwhile whisk egg yolks with 100 g condensed milk and evaporated milk.

Filipino Cassava Cake with Custard — Strain the custard through a fine sieve to remove egg strands and lumps

Step 7

Strain the custard through a fine sieve to remove egg strands and lumps

Strain the custard through a fine sieve to remove egg strands and lumps.

Filipino Cassava Cake with Custard — Remove the fully cooked cassava base and slowly pour custard across its surface

Step 8

Remove the fully cooked cassava base and slowly pour custard across its surface

Remove the fully cooked cassava base and slowly pour custard across its surface.

Filipino Cassava Cake with Custard — Return to the 190°C oven for about 20 minutes

Step 9

Return to the 190°C oven for about 20 minutes

Return to the 190°C oven for about 20 minutes until the custard is set and golden.

Filipino Cassava Cake with Custard — Check with a skewer that no liquid custard remains

Step 10

Check with a skewer that no liquid custard remains

Check with a skewer that no liquid custard remains; bake longer if needed.

Filipino Cassava Cake with Custard — Cool until firm enough to cut

Step 11

Cool until firm enough to cut

Cool at room temperature for about 20 minutes until the cake firms enough to cut.

Filipino Cassava Cake with Custard — Cut with a clean knife into eight pieces

Step 12

Cut with a clean knife into eight pieces

Cut with a clean knife into eight pieces, showing both cassava base and custard top.

Common mistakes

Using unpeeled or undercooked cassava
Adding custard before the base is cooked
Cutting before the cake sets on cooling

Tips

Peeled frozen grated cassava is convenient; cassava must never be eaten raw, and the base must cook through before topping.