Cassava Cake Recipe

If using fresh cassava, peel and remove the root part in the middle. Wash then grate using a fine grater.

Using a fine sieve, squeeze some of the excess juice from the grated cassava, but do not squeeze too hard.

Preheat oven to 175 C (350 F).

In a large mixing bowl, combine grated cassava, coconut milk, eggs, evaporated milk, condensed milk, and melted butter. Mix until well-combined.

Grease the baking pan with softened butter/margarine or oil, then pour some mixture into it. Cooking time depends on the thickness; this recipe is around 1 inch thick.

Bake for around 45 to 60 minutes at 175 C.

Meanwhile, make the toppings by combining coconut milk, condensed milk, and egg. Mix until well-blended and set aside.

After 50 minutes, check the cassava cake to ensure it is firm and cooked, then pour the toppings on top and sprinkle with grated cheese if desired.

Bake for another 15 to 20 minutes or broil for 10 minutes until the top is light brown and bubbly.

Allergens