Cassava Cake with Custard Top

Rich baked cassava cake topped with a sweet, eggy custard layer. — Yield 12–16 · Prep 20m · Cook 60–75m

Ingredients

• CASSAVA LAYER
• 1 kg commercially processed grated sweet cassava suitable for this cooking method; complete supplier preparation and draining before measuring
• 1 can (400 ml) coconut milk
• 1 can (400 g) condensed milk
• 1 cup evaporated milk
• 2 large eggs
• 1/2 cup sugar
• 1/2 cup grated cheese (optional)
• CUSTARD TOPPING
• 1 can (400 g) condensed milk
• 4 egg yolks
• 1/2 cup evaporated milk

Method

1. Use the specified commercially processed cassava and complete the supplier’s full preparation directions before measuring. The cooking below is not a method for detoxifying raw roots; do not substitute raw, bitter or unidentified cassava.
2. Preheat oven to 180°C (350°F).
3. Grease a 9×13 inch pan.
4. In a large bowl, mix grated cassava, coconut milk, condensed milk, evaporated milk, eggs, sugar, and grated cheese if using until well combined.
5. Pour into the prepared pan and bake for 45–60 minutes, or until almost set in the centre.
6. Meanwhile, whisk together condensed milk, egg yolks, and evaporated milk for the custard topping; strain if lumpy.
7. Pour the custard gently over the partially baked cassava layer and return to the oven.
8. Bake a further 15–20 minutes, or until the top is set and lightly browned.
9. Cool completely before slicing into squares.

Kitchen note

Straining the custard mixture before pouring gives a smoother, more even topping without eggy lumps