Cassava Cake with Custard Topping

This delectable dessert is a scrumptious Cassava Cake that is topped with a rich and creamy Custard. A delectable topping that is crafted using finely grated cassava and rich coconut milk. The delectable Filipino delicacy is characterized by its soft and moist texture, which is further enhanced by the addition of a luscious flan topping. It is a timeless treat that can be enjoyed as a snack or dessert, making it the perfect indulgence for any occasion. Furthermore, it is inherently free from gluten!

Being a Filipino residing in the United States, I often encounter challenges in obtaining the authentic indigenous ingredients required to prepare the traditional Filipino dishes that I have cherished since childhood. Consequently, I find myself compelled to resort to substitutions on certain occasions to replicate the flavors and textures that I crave. An exemplary illustration would be my delectable chicken tinola and savory ginisang munggo with crispy chicharon; I typically opt for verdant spinach leaves as the conventional malunggay or ampalaya leaves are not consistently accessible even at Asian supermarkets.

In recent times, there has been a notable increase in the assortment of Filipino food items that are being imported and offered to us, the Filipino-American consumers. In the majority of instances, I am compelled to relinquish the notion of obtaining items that are considered “fresh” due to the fact that they are pre-packaged or frozen. However, the benefits of convenience and time-saving are compensations that I am not completely opposed to.

In the event that I am required to manually peel and grate the cassava roots, and also extract the milk from the coconut heads by cracking them open, I would rather opt out of preparing this delectable cassava cake that comes with a delightful custard topping. However, with the simple act of making a trip to the freezer section to acquire pre-grated cassava and strolling down the aisle to obtain canned coconut milk, I am able to expeditiously prepare it to a state of delectable perfection in the oven within a few short minutes.

What is Cassava Cake Made Of

The fundamental recipe for cassava cake entails grating cassava, blending it with coconut milk and sugar to form a batter, and subsequently baking it in the oven until it solidifies. Typically, the fully baked cake is adorned with a variety of toppings, which can range from a basic scattering of shredded cheese to a more intricate custard concocted with eggs, condensed milk, and either evaporated or coconut milk, and subsequently baked once more until achieving a lustrous golden hue.

Similar to many other culinary creations, the formulation of this particular dish has the potential to differ based on the individual preparing it and may incorporate supplementary ingredients into the batter mixture, such as saccharine macapuno strips, juvenile coconut flesh, dehydrated coconut, nata de coco, or dairy-derived cheese.

How to Prepare Fresh Cassava

• Depending on the length, you might need to cut the tuber crosswise into halves or thirds to make peeling more manageable.
• With a sharp paring knife, slice the tuber lengthwise through the thick bark and carefully insert the thin end of the knife between the bark and the flesh to loosen. If the skin won’t peel easily, cut off the ends of the tuber and stand the root up on its end. With the knife, slice vertically down the sides of the root to peel the skin.
• Wash thoroughly and soak in a bowl of water until ready to grate to keep from discoloring.
• Grate the cassava using the small holes of a grater or run in a food processor into a fine texture.
• Using a cheesecloth, squeeze the grated cassava of the liquid which could be bitter. Please note that I use frozen cassava which I don’t drain when thawed; if using fresh, moisten with about ¼ cup of water to yield the soft, moist texture of this recipe.

Tips on How to Make Cassava Cake with Custard Topping

• If using frozen grated cassava, thaw completely but DO NOT drain. If using freshly grated, which is usually squeezed dry, add about ¼ cup water to moisten it. The recipe requires 16 ounces or two cups.
• I use a baking pan I bought in the Philippines which is 9 x 6-inches in size. If using a less-wide pan, adjust the cooking time as the cake will be thicker. Insert a toothpick in the center; if it comes out clean the cake is ready to top for the second baking.
• Aside from a few dark spots at the edges, you can see that the cake is mostly even in color. Make sure to use a light colored baking pan, so the bottom of the kalamay doesn’t darken too much through the twice-bake process. If the cake or the custard is browning too fast before fully set, tent with foil.
• Do not cover the cake until fully cooled as the escaping steam will cause water puddles to pool on top.
• Leftovers should keep in the fridge for up to 3 days. Cover tightly with plastic film to lock in freshness.

I first published this recipe in June 2013 and am updating it today with new photos and tips. I also modified the recipe and halved the ingredients to fit one pan (the previous measurements were for two pans).

Make this cassava cake today! I know taste is subjective and bragging is not allowed on the blog but I have to say, this is one of, if not the best cassavang kalamay you’ll ever try. I used to sell it along with mini egg pies, and they were both my bestsellers!

The cassava layer is soft, moist, and delicious on its own but the flan topping takes it over the top. It’s like having two desserts in one bite!

Ingredients