Cassava Cake

Cassava Cake

Ingredients:

For the Batter:

1 pack (500 g) Grated Cassava
1/4 cup Butter, melted
1/4 cup Condensed Milk
1/4 can Evaporated Milk
3 tbsp Cheddar Cheese, grated
1/3 cup + 1 tbsp White Sugar
1 pc Large Egg
1/2 can Coconut Milk
1/2 cup Sweetened Macapuno or Coconut Strips

For the Topping:
1 tbsp All-purpose Flour
1 tbsp White Sugar
1/4 cup Condensed Milk
1 tbsp Cheddar Cheese, grated
1/2 can Coconut milk
1/4 cup Sweetened Macapuno or Coconut Strips
Egg White

1/3 cup Cheddar Cheese (to garnish)

Instructions:
Prepare the batter.
In a large mixing bowl, combine the grated cassava, melted butter, condensed milk, evaporated milk, grated cheese, sugar, and egg. Mix well to combine.
Then add-in the coconut milk, and mix thoroughly.
Fold in the sweetened macapuno.

Preheat the oven to 175 °C for 10 minutes.

Pour-in the batter into a well-greased baking pan, then put inside the preheated oven to bake. 
Bake for about 60 minutes. Then remove from the oven, and set aside.

Prepare the topping.
In a saucepan over medium-low heat, add-in flour, and sugar. stir well.
Then pour-in the condensed milk, stir to mix thoroughly.
Add-in grated cheese while stirring constantly.
Pour-in the coconut milk; continue stirring for 8~10 minutes.
Remove from heat.

Top the baked cassava cake with the sweetened macapuno.
Then spread the prepared topping evenly over the baked cassava cake.
With a silicone basting brush, glaze the topping with the egg white.

Heat the oven to 265 °C on broil mode.
Place the Cassava Cake in the oven, and let it broil for a few minutes until the top turns golden or light brown.

Remove from the oven, place the pan onto a wire rack to cool down a bit.
Garnish with grated cheese before serving.

Happy Eating!!