Ingredients
- Batter:
- 2 packs grated cassava (about 2 lbs total weight)
- 1 can coconut milk
- 1/2 can evaporated milk
- 2 pieces raw egg
- 1/4 cup butter, melted
- 6 tbsp cheese, grated
- 1/2 cup condensed milk
- 14 tbsp sugar
- Topping:
- 1 can coconut milk
- 2 tbsp sugar
- 1/2 cup condensed milk
- 2 tbsp flour
- 2 tbsp cheese, grated
- 1 piece raw egg
Directions
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Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowl and mix thoroughly
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Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
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Grease the baking tray then pour-in the batter (ingredients that has just been mixed)
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Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1 hour.
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Preparing the Topping:
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Combine the sugar and flour and put-in the heated saucepan.
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Pour-in the condensed milk then mix thouroughly.
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Add the cheese while stirring constantly.
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Pour the coconut milk and stir constantly for 10 minutes
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Pour the topping over the Cassava Cake (baked batter) and spread evenly.
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Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white)
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Glaze the topping with the egg white (you may use a basting brush for this step)
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Broil the Cassava cake until color turns light brown.