This classic Filipino dessert CASSAVA CAKE will steal your heart. Made with grated cassava (yuca), this baked dessert is chewy, sticky, rich, decadent topped with a luscious sticky coconut milk-based custard topping. And it's super easy to make, too!
Leave cassava to thaw overnight - or submerge cassava packs in a large bowl of water, until cassava has thawed.
Squeeze out some water from the cassava. Place on a sieve and let water from the cassava drip to a bowl. Do not squeeze dry. Cassava should have some moisture in it.
Preheat oven to 350 degrees F. Lightly spray a 9x13 baking pan. Set aside.
In a large bowl, mix together cassava, condensed milk (⅔ can, reserve ⅓ can for topping) coconut milk, (⅔ can, reserve ⅓ can for topping), evaporated milk (⅔ can, reserve ⅓ can for topping) eggs, butter, vanilla extract and nutmeg.
Thoroughly mix until fully combined.
Pour the cassava mixture into the prepared baking pan. Bake in the oven for about 45 minutes to 1 hour or until a long toothpick or skewer inserted in the middle comes out clean.
Custard Topping
In a medium bowl whisk together egg yolks, remaining condensed, coconut and evaporated milk
Carefully pour egg custard over baked cassava cake, return back to the oven and continue baking for another 15 or more minutes or until the topping is set. Check with toothpick.
Notes
Do not squeeze dry the grated cassava. Cassava should have some moisture in it.
This cake actually lasts up to 3-4 days in the fridge. You can serve it cold or a little bit hot.
This cake works fine in both 9 x 13 and round pans.
Using fresh cassava instead of frozen? See the FAQ How to Cut and Peel Cassava Root for the instructions.