A dessert or snack made with cassava and topped with a creamy custard layer.
Servings 16 bars
- 1 pound finely grated cassava about 1⅔ cups; fresh or frozen
- ½ cup glutinous rice flour
- 1 (14-ounce) can condensed milk divided
- 1 (14-ounce) can coconut milk divided
- 2 egg yolks
Note: Raw cassava can be toxic when ingested as it contains naturally occurring forms of cyanide. Cooking it properly makes it safe to eat.
Preheat the oven to 350° F (177° C).
Combine egg yolks, ½ can of condensed milk (about ⅔ cup), and ¼ can of coconut milk (about ⅓ cup) in a small bowl. Whisk until combined. Set aside.
Combine grated cassava, glutinous rice flour, and the rest of the condensed milk and coconut milk in a large mixing bowl. Mix until well combined.
Pour cassava mixture into the pan and spread it evenly.
Bake for 30 minutes until the top has firmed up.
Take it out from the oven and pour the custard on top. Tilt the dish to spread it evenly.
Bake for another 25 to 30 minutes until the custard is set.
Broil on low for three to five minutes until slightly browned around the edges; watch it closely, so it doesn't burn. Let it cool.
Calories: 199kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 33mg | Sodium: 40mg | Potassium: 230mg | Fiber: 1g | Sugar: 14g | Vitamin A: 102IU | Vitamin C: 7mg | Calcium: 83mg | Iron: 1mg