Cassava Cake (Snack Slice)

Rich, custardy cassava cake baked with coconut, condensed milk, and cheese. — Yield 16–20 snack bars · Prep 15 min, plus cooling · Cook 50–70m

Ingredients

• 1 kg commercially processed grated sweet cassava specifically intended for baking; complete supplier preparation and draining before weighing
• 400 ml coconut milk
• 397 g sweetened condensed milk
• 1 cup evaporated milk
• 2 eggs
• 1/2 cup sugar
• 1/2 cup grated cheese (optional)
• Oil or banana leaves, for lining the pan

Method

1. Use a commercially processed grated-cassava product intended for baking and complete its full preparation directions before measuring. Do not substitute raw or unidentified roots. Heat the oven to 180°C conventional or 160°C fan.
2. In a large bowl, combine grated cassava, coconut milk, condensed milk, evaporated milk, eggs, sugar, and grated cheese if using.
3. Mix until everything is well combined and the cassava is evenly distributed.
4. Pour the mixture into a greased or banana-lined 9×13 inch baking pan, spreading it in an even layer.
5. Bake in a preheated 180°C oven for about 50–70 minutes, until firmly set throughout and lightly browned. If the centre is still wet or undercooked, continue baking; time varies with the pan and cassava product.
6. Let the initial heat subside in the shallow pan, then refrigerate within 2 hours. Slice into 16–20 bars once cold and set.

Kitchen note

For a deeper crust, broil the top briefly at the end of baking until nicely browned