I started making this on Thursday at around 11pm and had my first slice of the wonderfully creamy pudding a scant minute after I took it out of the oven. I was a little bit careless and the coco milk topping got burnt in places -- but no matter, I just simply peeled off the burnt sugar spots. Underneath it all was glorious, sweet, creamy decadence.
Pinoy-style cassava cake
Serves 12
Ingredients:
3/4 cup granulated sugar
4 oz melted butter or margarine
Around 4 cups frozen cassava, thawed (you can use fresh, of course!)
1 large egg
2 cans coconut milk
1 can condensed milk
grated cheese
Preheat oven to 350 F.
In a bowl mix sugar, egg, melted butter, and 1 can of coconut milk until smooth, then add the cassava. Pour mixture into a rectangular baking pan (I used a 13x9 pan) which has been lined with banana leaves or aluminum foil. Bake in the centre rack of the oven for 30 to 40 minutes until top is firm.
In a pan over low heat, combine the remaining can of coconut milk and condensed milk, stirring and cooking until thickened. Pour on top of the cassava cake and broil for 5 to 10 minutes (I used the BROIL setting in my oven and stuck the cake pan on the lower shelf).
When the topping is golden brown, take the cake out, sprinkle it with grated cheese, and return to the oven and broil on the top shelf for around 5 minutes more, or until the cheese has melted.
Let cool and eat warm or cold. It's wonderful either way. This keeps in the fridge for about a week.
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