"Cassava" and "cake" don't seem to belong together. But as anyone who goes to a suki cassava cake vendor for last-minute potluck contributions knows, it works.
Grated balinghoy or kamoteng kahoy mixed with coconut milk and condensed milk results in a creamy, chewy, almost kakanin-like Filipino dessert that's slightly sweet and nutty. Good news: This recipe's almost as easy as buying a box.
- 2 ½ cups cassava, grated
- 1 ½ cups coconut milk
- 300 ml condensed milk
- ⅓ cup white sugar
- 1 egg
- 4 tbsp melted butter
Custard Topping (Optional)
- ½ cup coconut milk
- ¼ cup + 3 tbsp condensed milk
- 1 egg yolk
- ½ cup grated cheese
Preheat oven to 350ºF (180ºC). Line a 6x6 baking pan with parchment paper.
Combine all the cassava cake ingredients in a large bowl. Stir with a rubber spatula until well combined. Pour the batter into the prepared pan, then bake until the top sets, about 20 minutes.
Prepare the custard topping: Combine coconut milk, condensed milk, and egg yolk in a bowl. Whisk with a fork to mix. Set aside.
Remove cassava cake from the oven and pour custard mixture on top. Scatter cheese evenly over the custard. Return cassava cake into the oven and bake for another 20 minutes.
Transfer cassava cake to a rack to cool completely. Let set in the fridge overnight before serving.