There’s a lot that happened in 2020 that were still significant. For me, it was making Cassava Flan for dessert for the first time. Imagine a rich, decadent flan merging with a thick luscious cassava cake. This is deliciousness in every morsel.
If you’re nearly out of time, consider making this easy Filipino dessert that marries the best of two we all love. The Filipino Leche Flan is almost always at the center of the table during parties. The hearty cassava cake is a favorite as well. Each slice is filling and lush, it’s hard to walk past it at the end of a meal.
The Leche Flan goes back to hundreds of years in Philippine culinary history. The cassava is called kamoteng kahoy in Pilipino. Here in America, I’ve heard it referred to as yuca in Spanish markets. If fresh, cassava are large, heavy tubers which look like yams. I live in the suburbs so my source is the frozen variety from Asian markets. It’s what I used for this recipe. This custard-like dessert firmed up so magically.
I am sure there is a lot about the past year that many would like to leave behind. But there is still a lot to be grateful for.
This year gave us a chance to rearrange our priorities. We stared at Covid19 and were faced with our own mortality. I heard a lot of folks start sentences with “when this is over, I’m going to do this…”
For many of us, we have been blessed with a do over. We can rethink and redirect our focus to things that matter after this year. I wished for many things while on lockdown. I wished I had stayed in touch more with old friends, I wish I had spoken my mind more, I wish I had not wasted time chasing the wrong things, I wish I had written more books, I wish I had traveled more, I wish I had lived more in the moment, and I wish I had touched more lives. The list goes on and on. It is healthy to reflect that life is short and wish we had done differently. Well, now is our chance. 2021 will be here in a few days. Let’s put the past year behind us. Let’s get busy living.
Stay well and healthy, friends. Happy Holidays from our home to yours.
Cassava Flan - Instant Pot + Stovetop
- Large Multi-Tiered Steamer - for stovetop cooking
- Instant Pot multicooker - 6 quarts or 8 quarts - for cooking in the pressure cooker
- 2 Oval-shaped Filipino Llaneras - 6-inches in length each
- 1 round-shaped cake pan - 7 inches (if you don't have llaneras) or fits inside steamer
For caramel topping
- ¾ cup granulated sugar
For the flan-cassava custard
- 16 ounces frozen grated cassava, thawed at room temperature
- 1 (14 ounce) can condensed milk
- ½ cup coconut milk, canned or freshly-squeezed
- 4 whole eggs
- 1 teaspoon pure vanilla extract
To make the caramel topping:
- Using a small-sized heavy stockpot, over medium heat, add the sugar. (Note: Do not use a non-stick pan).In about 5 to 6 minutes, the granulated white sugar will start to bubble. It will slowly turn from white to golden brown.Tilt the pan around to level off the sugar that is now becoming caramel syrup.Once the entire mixture is golden amber in color and all the sugar has melted completely, quickly pour the hot syrup into 2 prepared oval-shaped Filipino llaneras. Or else a round pan of 7-inches in diameter (this fits into the Instant Pot).The syrup hardens in minutes, so you have to pour fast.Set aside the pans while you prepare the custard.Warning: The syrup is boiling hot, so avoid touching with fingers.
To make the Cassava Flan - Stovetop
- In a large bowl, combine the cassava, condensed milk, coconut milk, eggs and vanilla.Using a large spoon, blend ingredients well.
- Pour the batter into the llaneras lined with caramel.
- Prepare the stovetop steamer by pouring water into the bottom pot. Cover and let the water boil over medium-high heat.When the water is boiling, place 2 llaneras inside the second layer of the steamer (the one with holes). Place this tier atop the pot with boiling water.Cover and steam for 1 hour. After 1 hour, test for doneness. Stick the tip of a sharp knife in the middle. If knife comes clean, the Cassava Flan is cooked.Turn off heat. Remove the Cassava Flans and cool on counter. Cover with foil and refrigerate for at least 6 hours or overnight. Serve chilled or at room temperature.
To cook in the Instant Pot:
- In a large mixing bowl, combine all the ingredients for the custard: Cassava, condensed milk, coconut milk, eggs and vanilla. Incorporate and blend well using a large cooking spoon.Pour the mixture into the prepared oval llaneras or the 7-inch round cake pan, each lined with caramel. *Note: In the Instant Pot 6 quarts, I can only fit one llanera at a time to cook.
- Place the cake pan or the llanera on a wire basket that fits in the inside pot.Place the wire basket on top of a trivet in the inside pot.Pour 3 to 4 cups water on the side of the inside pot.Water should reach the top side of the wire basket.
- Close and lock the lid of the Instant Pot.Set the valve to Sealing. Check the cooking pressure is on High.Press the Steam button on the keypad and steam each oval llanera (or round cake pan) for 25 minutes.
- When the buzzer sounds to signal cooking is done, do a Quick Release. Carefully open and unlock the lid. Set the lid on a dry surface of the counter.
- Use silicone oven mitts and a long pair of tongs to remove the Cassava Flan from the inside pot. Let the Cassava Flans cool on counter. Cover with foil and refrigerate at least 6 hours or overnight.Serve chilled or at room temperature.
- Keep Cassave Flans refrigerated at all times. This lasts up to 3 days refrigerated.
Notes on the Instant Pot:
- From the time you hit the Steam button, it takes about 17 minutes for the Instant Pot to heat up and start pressure cooking.Use accessories recommended only for the Instant Pot or multicookers. For complete safety information, consult the product manual.Disclosure: Instant Pot is a multicooker that cooks in high and low pressure. Instant Pot is the brand name for a multicooker. I was not paid to endorse it. This is not an ad. My opinions are my own.
- Thaw the frozen cassava at room temperature by soaking the entire plastic bag in a bowl filled with water. Do NOT thaw in the microwave.
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]