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A single cassava cake portion plated

Cassava Cake

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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Ingredients Method

Ingredients
  

Cassava Cake
  • 1 can (14oz, 397g) condensed milk mixed with coconut milk then set aside 3/4 cup (200g)
  • 1 can (13.5 fl oz, 400mL) full fat coconut milk mixed with condensed milk then set aside 3/4 cup (200g)
  • 16 ounces grated cassava (I use frozen bags from the freezer section of Asian grocery stores. Place in a bowl with hot water to quickly defrost before using.)
  • 9 ounces (255g) milk
  • 2 large eggs
  • 2 teaspoons vanilla extract or pandan extract
  • neutral flavored oil. for greasing pan
Custard Topping
  • ¾ cup (200g) mixture of condensed milk and coconut milk see Pre-Mixture
  • 1 large egg

Method
 

Pre-Mixture
  1. In a large bowl, mix together condensed milk and coconut milk.
  2. In a medium-sized bowl, set aside 3/4 cup of the mixture for the custard topping.
Custard Topping
  1. Whisk 1 egg into the 3/4 cup mixture of condensed milk and coconut milk. Set aside
Cassava Cake
  1. Preheat the oven to 350℉. Grease a large 10x10 baking dish with oil.
  2. Continuing in the large bowl, add the grated cassava, milk, eggs, and vanilla extract. Mix until fully incorporated.
  3. Pour the cassava mixture into the dish, and bake in the preheated oven for 45-55 minutes until the center is almost set. It should have a little jiggle in the center.
  4. Remove the baking dish from the oven, and carefully pour the custard topping on top. Use a spoon or rubber spatula to evenly smooth the custard topping on top.
  5. Return the baking dish in the oven and bake for another 10-15 minutes until the custard is set.
  6. Allow to cool for 15 minutes before slicing into squares. Enjoy!