Absolutely Delicious. The consistency of the cassava cake is fluffy and not too dense.
Ingredients
2 packs grated cassava about 2 lbs total weight
1 can coconut milk
½ can evaporated milk
2 pieces raw egg
¼ cup butter melted
6 tbsp cheese grated
½ cup condensed milk
14 tbsp sugar
Topping:
1 can coconut milk
2 tbsp sugar
½ cup condensed milk
2 tbsp flour
2 tbsp cheese grated
1 piece raw egg
Instructions
Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowl and mix thoroughly.
Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
Grease the baking tray, then pour-in the batter (ingredients that has just been mixed).
Pre - heat oven to 350F for 10 mins, then put in the baking tray with batter and bake for 1 hr. Remove from the oven and set aside.
Meanwhile, prepare the batter by combining the sugar and flour and put in the heated saucepan.
Pour-in the condensed milk, then mix thoroughly.
Add the cheese while stirring constantly.
Pour the coconut milk and stir constantly for 10 mins.
Pour the topping over the cassava cake (baked batter) and spread evenly.
Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white).
Glaze the topping with the egg white (you may use a basting brush for this step).
Broil the Cassava cake until color turns light brown.
Garnish with grated cheese and serve.
