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Casava Cake w/Custard Topping

A Filipino Classic and favorite Casava Cake with Custard Topping dessert!

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Prep Time: 10 | Cook Time: 45-60 | Ready In: 55-70
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US Metric

  • 6 cups grated cassava
  • 2 cans coconut milk (14 oz each)
  • 3 cans condensed milk (14 oz each)
  • 1/4 cup granulated sugar
  • 2 cups sweetened macapuno strings
  • butter, melted
  • 1/2 can condensed milk
  • 1/2 can evaporated milk
  • 2 egg yolks

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Cooking Process:

In a deep bowl, combine grated cassava, macapuno strings, coconut milk and condensed milk. With melted butter or margarine, grease bottom and all sides of a 12×6x2 baking pan. Pour in cassava mixture. Bake in a 375 F oven for 45 minutes to 1 hour, or until a toothpick inserted in the middle comes out clean.

Meanwhile, prepare topping by mixing egg yolks, condensed milk and evaporated milk. When cassava is done, pour over topping mixture and spread across surface of cassava cake. Return to oven and continue to bake until top sets and lightly browns.

Set pan on a rack until cassava cake cools. Slice into desired serving portions.