Cassava Cake
Substituted pandan extract for a little extra flavor
Ingredients
Cassava Cake
- ¾ can (300g) condensed milk
- ¾ can (300g) full fat coconut milk
- 9 ounces (255g) milk or plant-based alternative (almond, soy, etc.)
- 2 egg yolks
- 16 ounces grated cassava aka yuca
- 2 teaspoons vanilla extract or pandan extract
Custard Topping
- 2 egg yolks
- ¼ can (100g) condensed milk
- ¼ can (100g) coconut milk
Instructions
- Preheat oven to 350°F
- Create the Cassava Cake Mixture. In a mixing bowl, combine the grated cassava, condensed milk, coconut milk, egg yolks, milk and vanilla (or pandan) extract.
- Brush the inside of a baking dish with oil and pour the mixture. Bake for 45 minutes or until mixture has set.
- Create the Custard Topping. In a medium bowl, combine egg yolks, condensed milk and coconut milk.
- After the cassava cake bakes or is set, pour the custard mixture over the top of the cassava cake. Bake for another 15 – 20 minutes or until the custard is set.
- Serve and enjoy! Sprinkle some pinipig (toasted rice) for some extra texture.