Cassava Cake with Macapuno
Chewy baked cassava custard made with coconut milk, condensed milk, macapuno strings, and a little cheese.
Equipment
- 9 inch square baking dish
- Large mixing bowl
- Whisk
- Box grater
Ingredients
Main Ingredients
- 2 cup grated cassava fresh or thawed frozen, squeezed dry
- 1 cup coconut milk
- 1 cup evaporated milk
- 1 cup sweetened condensed milk
- ½ cup granulated sugar
- ¼ cup unsalted butter melted and cooled
- 3 large eggs
- ½ cup macapuno strings drained
- ½ cup grated sharp cheddar cheese
- ¼ tsp salt
- ½ tsp vanilla extract
- ¼ cup grated coconut for topping
Instructions
Cooking
- Mix the batter. Heat the oven to 350 degrees F. Whisk the milks, sugar, eggs, butter, salt, and vanilla until smooth.
- Add the cassava. Stir in the cassava, then fold in the macapuno and cheese.
- Bake. Pour into a greased 9 inch dish, top with coconut, and bake 45 to 50 minutes until golden and set.
- Cool and cut. Cool 20 minutes, then cut into squares.
Notes
Substitutions: Use shredded sweetened coconut if you cannot find macapuno. Edam can replace the cheddar.
Tips: Squeeze the cassava dry and let the cake cool 20 minutes before cutting. Never eat raw cassava.
Storage: Refrigerate up to 4 days or freeze squares up to 1 month.