Cassava Cake

INGREDIENTS

• Cassava or Kamoteng Kahoy
• Coconut Cream or Kakang-gata
• Coconut Milk
• Butter
• Cheddar Cheese (optional)
• Condensed Milk

IN THE PANTRY:

• Eggs
• Whole Milk
• Sugar
• Salt
• Vanilla Extract

INGREDIENTS

• 2 pounds Cassava root, grated
• 1 can Coconut Cream
• 1 can Coconut Milk
• 3 Eggs, beaten
• 1 cup Whole Milk
• 1 stick or 1/2 cup Butter, melted
• 2 cups Sugar
• 1/2 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 1/2 cup grated Cheese (optional)
Topping:
• 1 can Condensed Milk
• 1/3 cup Coconut Cream
• 3 Egg yolks
• 1/2 cup grated Cheese

PREPARATION TIME : 15 minutes

COOKING TIME : 60 minutes

Pre-heat oven at 400 °F

1 Mix together all the cassava ingredients except the topping.

2 Portion the mix into 2 separate baking pans (or one rectangular pan) and pop them in the oven. Bake for 35 - 40 mins or until the top is firm and set.

3 Mix together the topping and simmer for a minute. Set aside.

4 Pour the topping onto the cake and bake for another 15 minutes or until golden brown. Test for doneness - please see Cook's Tip below.

5 Let the Cassava Cake cool down for 30 minutes or longer before slicing and serving.

BENG'S TIPS

• The cassava cake cooks faster if you portion the mix into 2 or 3 smaller pans than baking them all in one pan.


• The center of the cake gets cooked last so to test for doneness - the top should be golden brown, then insert a toothpick in the center and if comes out clean, it's done.


• Substitution : for a creamier, tastier cake, use Half and Half, light cream or evaporated milk instead of whole milk. Also, you can use 6 egg yolks instead of 3 whole eggs.