INGREDIENTS

• Cassava Cake
• • ¼ cup sugar
• • 1 tsp kosher salt
• • 1 Tbsp Culinary Grade Matcha Powder, sifted
• • 1 Tbsp Culinary Grade Matcha Powder, sifted
• • ½ cup dried sweetened grated coconut
• • 16 oz frozen grated cassava (thawed)
• • 2 egg yolks, room temp
• • 1¾ cups sweetened condensed milk
• • 1½ cups coconut milk
• • 1½ cups evaporated milk
• Custard Topping
• • 1 tbsp flour, sifted
• • ½ Tbsp Culinary Grade Matcha Powder, sifted
• • ½ cup sweetened condensed milk
• • ½ cup evaporated milk
• • 1 egg yolk, room temp, beaten

DIRECTIONS

• 1. In a mixing bowl, whisk together sugar, Matcha, and grated coconut.
• 2. Add the grated cassava and egg yolks, mix, then add in the three milks.
• 3. Pour batter into a greased pan (we used a 9x6” pan and split the batter into two batches) and bake 1 hour at 350F or until the cake is set and passes the toothpick test.
• 4. Make custard topping: whisk together the flour and Matcha. Then add the milks and egg yolk.
• 5. Remove cake from oven. Pour custard topping on top. Raise the heat to 375F and return to oven for 20-30 min until the custard is golden and nicely browned. (For less time you can use the broiler, just keep a close eye on it!)
• 6. Remove from oven and let it cool completely. Best served cold after leaving overnight in the fridge.