Скачать или смотреть Cassava Cake with Custard | Flavorpaul Pinoy Classic Recipe

Moist, creamy, and gluten-free! This classic Filipino recipe is now very easy to make—thanks to modern shortcuts—no need to grate cassava roots, crack coconuts, etc. And still it has the same delicious taste of the old process.

Ingredients:

Cassava Cake:

1 pack frozen grated cassava, thawed but not drained
1 tbs melted butter
1 can (13.5 fl oz) coconut milk
1 can (14 oz) sweetened condensed milk

Custard Topping:

2 egg yolks
7 oz condensed milk
6 oz evaporated milk

The Process:

1. Preheat the oven to 350° F or 176.66° C.
2. In a bowl, combine grated thawed cassava, coconut milk and sweetened condensed milk—stirring evenly using a whisk or rubber spatula.
3. In a baking pan, brush the sides and bottom with butter.
4. Pour the mixture into the prepared baking pan and put it in the oven and bake for 35 minutes.
5. While waiting for the cake, combine in a bowl two egg yolks, evaporated and sweetened condensed milk. Stir evenly until it’s smooth with almost no bubbles. You may use a whisk or just a fork.
6. After 35 minutes, do not turn off the oven yet! Just take the cake out and slowly pour the custard topping mixture on top until it’s all covered then put the cake back in the oven to continue baking for another 12 to 15 minutes.
7. Let the cassava cake sit out of the oven and cool down before serving.
8. Pairs well with tea or coffee. Enjoy!

#cassavacake #custard #pinoyrecipe #flavorpaul #bakingwithmom

Facebook:   / flavorpaul  
Instagram:   / flavorpaul  
Twitter:   / flavorpaul