Cassava cake is a traditional Filipino custard/cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. It is a very popular dish in the Philippines
-1 lb taro root
-1 can condensed milk
-1 can evaporated milk
-1 can coconut milk
-1 tsp vanilla extract
-1 tsp salt
-1 cup granulated sugar
-Grated mozzarella (enough to cover cake)
- Preheat oven to 350°
- Remove skin and grate taro root.
- Wash and drain taro root using tap water. Repeat until all starch is gone and water runs clear. Dry root
using salad spinner or paper towel.
- In a mixing bowl, mix evaporated milk, coconut milk, vanilla extract, eggs, salt and sugar. Mix until
completely combined. Once done, add condensed milk and taro root. Mix all ingredients until
everything is well incorporated.
- Coat two 9X9 inch cake pans with cooking spray. Pour equal amount of mixture into pans and place in
oven for 50 to 60 minutes.
- Remove from oven, completely cover top of cakes with grated mozzarella and return to oven for 10
minutes or cheese is melted.
- Remove from oven and let cool until ready to serve/eat.
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