Cassava (Manihot esculenta), also known as manioc, yucca, tapioca or mandioca is originally from Brazil, and is widely consumed in South America, Africa and Asia. It is a staple food in many countries in these regions. Like potato, Cassava can be boiled, baked, fried, or even made into flour. Cassava shouldn’t be consumed raw, and the brown outer layer/skin should be removed before eating as it contains toxins (cyanogenic glucosides).
Filipino Cassava Cake
- 500g cassava, peeled and grated
- 2 large eggs
- 1 can (395g) sweetened condensed milk
- 1 can (400mL) coconut cream
- 2 large eggs, beaten
- 1/4 cup pure cream
- 1/2 can sweetened condensed milk
- 1 tsp vanilla extract
- 1 tsp brown sugar
- Preheat oven to 180°C.
- Grease and line a 9x9inch (~23x23cm) baking tin with baking paper.
- Peel off the outer brown ‘skin’ of the cassava, then grate.
- In a large bowl whisk the egg, sweetened condensed milk and coconut cream, then add the grated cassava, and continue until well mixed. Pour mixture into the prepared baking tin.
- Cook for 50 minutes, or until almost fully set. While waiting whisk together the custard topping ingredients (eggs, pure cream, sweetened condensed milk, vanilla extract and brown sugar).
- Remove from oven and pour the custard sauce on top. Return to oven.
- Cook for a further 20 minutes, or until the custard has set and turned a golden brown.
- Cool completely, then slice into squares. Keeps well in the fridge.