Cassava Cake with Custard Topping

Soft, chewy baked cassava topped with a creamy custard layer.

Course Dessert

Cuisine Filipino

Diet Gluten Free

Prep Time 5

Bake Time 1

Total Time 1 5

Servings bars

Calories 199kcal

Cost $7-$9

In a bowl, combine the grated cassava, glutinous rice flour, ½ can condensed milk (about ⅔ cup), and ¾ can coconut milk (about 1¼ cups). Mix until combined.
Pour into a greased pan and spread evenly. Bake at 350°F for 30 minutes, or until set.
In another bowl, whisk the egg yolks, ½ can condensed milk (about ⅔ cup), ¼ can coconut milk (a little over ⅓ cup), and a pinch of salt until smooth.
Pour the custard topping over the baked cassava layer. Bake for 25 to 30 minutes, until set. Broil on low for 3 to 5 minutes until lightly browned.
Let cool, then slice into squares. Serve warm, chilled, or at room temperature.

Grated cassava: Also called yuca or manioc. Use fresh or frozen finely grated cassava. If frozen, thaw and drain well.
Glutinous rice flour: Also called sweet rice flour. It adds a soft, chewy texture. It is gluten-free and not sweet.
Coconut milk: Full-fat coconut milk is best. You can also use coconut cream or evaporated milk.
Egg yolks: Use yolks only for a smoother, creamier custard topping.