Cassava Cake / Cassava Flan (Yucca Cake / Yucca Flan )

Grate the cassava using a food processor.

Squeeze the juice out of the grated cassava using cheesecloth or a kitchen towel.

Discard the juice as it is poisonous in raw form.

Grate nutmeg into the cassava mixture.

Add half of the sugar to the cassava mixture and save the other half for caramel.

Add mixed essence to the cassava mixture and mix well.

Add evaporated milk to the cassava mixture and incorporate everything well.

In a heavy bottom pot, add the remaining sugar to prepare caramel.

Heat the sugar until it melts and turns a caramel color, then turn off the heat.

Pour the caramel into a foil pan and let it cool until hard.

Add the cassava mixture on top of the hardened caramel in the pan.

Prepare a large pot or karahi for steaming and place cookie cutters at the bottom to create a barrier.

Place the pan with the cassava mixture on top of the cookie cutters and cover with a lid.

Steam for 45 to 50 minutes until a knife inserted comes out clean.

Let the cassava cake cool at room temperature before flipping it over to serve.

Dietary

Allergens