Cassava Cake with Cheese Custard Topping

This cake recipe uses kamoteng kahoy (cassava) for a truly Filipino dessert. Make it with or without the cheese topping.
Difficulty
Easy
Servings
6 servings
Wait Time
24 Hrs
Active Time
1 Hr

"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.

Cassava Cake

  • 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
1

Preheat oven to 350ºF (180ºC). Line a 6x6 baking pan with parchment paper.

2

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.

3

Prepare the custard topping: Combine coconut milk, condensed milk, and egg yolk in a bowl. Whisk with a fork to mix. Set aside.

4

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.

5

Transfer cassava cake to a rack to cool completely. Let set in the fridge overnight before serving.

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