🥥 Cassava Cake with Macapuno
🍽️ Servings: 12
⏱️ Time: 15 mins prep · 1 hour bake
🧾 Ingredients
For the base:
-
2 lbs grated cassava (fresh or frozen, thawed)
-
1 can (14 oz) sweetened condensed milk
-
1 can (14 oz) coconut milk
-
1 can (12 oz) evaporated milk
-
½ cup sugar
-
2 eggs
-
1 jar (12 oz) macapuno strings (reserve ½ for topping)
-
1 tsp vanilla extract
-
Pinch of salt
For the topping:
-
½ can condensed milk
-
½ can evaporated milk
-
1 egg yolk
-
Remaining macapuno strings
🔪 Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan or line with parchment.
2. Mix the base:
In a large bowl, combine:
-
Grated cassava
-
Sweetened condensed milk
-
Coconut milk
-
Evaporated milk
-
Sugar, eggs, vanilla, and salt
-
Half the macapuno jar
Mix until well incorporated.
3. Bake the base:
Pour the mixture into the prepared pan and bake for 45–50 minutes, or until the top is mostly set but not browned.
4. Prepare the topping:
In a small bowl, whisk together:
-
Remaining condensed milk
-
Remaining evaporated milk
-
Egg yolk
Spread this custard topping over the baked cassava. Spoon remaining macapuno evenly across the top.
5. Finish baking:
Return to the oven and bake for another 15–20 minutes, or until the topping is golden and set. For a slightly caramelized top, broil for 2–3 minutes—watch carefully!
6. Cool & serve:
Let cool before slicing. Best served warm or chilled.
✨ Tips:
-
Use fresh cassava if available—just be sure to peel and soak to remove toxins before grating.
-
You can make this a day ahead—flavors deepen overnight in the fridge.
-
Serve with coffee or tea for a perfect merienda (afternoon snack).
Would you like a printable version or tips on sourcing ingredients like macapuno?
