FODMAP — Modify

Use lactose-free condensed and evaporated milk.

Ingredients §

For the cake §

• 1 pack (454 g) frozen, grated cassava — thawed
• 85 g desiccated coconut (optional)
• ¾ can condensed milk (1 can = 397 g)
• 190 g evaporated milk
• ¾ can coconut milk (1 can = 400 ml)
• 5 tbsp sugar
• 2 egg yolks

For the custard topping §

• 100 ml condensed milk
• ¼ can evaporated milk
• 100 ml coconut milk
• 2 egg yolks
• 1 tbsp flour, dissolved in 2 tbsp milk

Method §

Bake the cake §

1. Grease a pan or baking dish with butter and set aside.
2. In a big, deep bowl, combine all the cake ingredients and mix well until the sugar is dissolved.
3. Pour the mixture into the greased pan.
4. Bake at 375 °F / 180 °C for 45 minutes to 1 hour.

Add the custard §

1. Combine and mix all the custard ingredients in a bowl.
2. Pour over the pre-baked cassava cake.
3. Bake another 15–25 minutes or until the custard is cooked and golden.

Best the next day

Can be served warm, but it’s best after at least overnight in the fridge.

Pairs with §

• Beef Caldereta — rich Filipino stew that calls for a sticky-sweet finish
• Bistek (Filipino Beef Steak) — close out a Filipino dinner with this dessert