Yummy Kitchen

Cassava Cake

Cassava cake is a fudgy and budget friendly yummy dessert very popular in Philippines made of fresh cassava, eggs, coconut milk and condensed milk. This Cassava cake recipe will show you how to make delightfull Cassava cake very easy and simple way. Usually with macapuno, cheese or custard toppings, Cassava cake is a delectable dessert everyone would love.

Cassava, also known as yucca, tapioca or manioc (kamoteng kahoy and balinghoy in the Philippines), is a root crop abundant in tropical regions of Asia. But with popularity and vast use of cassava, there are many Asian stores around the world that sell frozen grated cassava. So wherever you are, you can certainly make a special homemade cassava cake.

In this recipe, I used fresh cassava. In the Philippines, many people have a few tree of cassava in the backyard. My dad grow some that serve as our fence and he harvested a few roots today. So instead of just boiling or steaming them, I thought of turning it into a delicious treat – CASSAVE CAKE! So let’s start.

Cassava Cake Recipe

Filipino cassava cake is very popular and delicious. If you are looking for how to make cassava cake, then this grated cassava recipe will guide you step by step procedure to make an awesome coconut cassava cake for you and your family. We believe this is the the best cassava cake recipe and comes with cassava cake ingredients and with a cassava cake video. Enjoy

Cassava Cake

Recipe by YummyKitchenTVCourse: DessertCuisine: Filipino
Servings

12

servings

Cassava cake is a yummy, fudgy and flavorful dessert made of grated cassava, coconut milk, eggs and condensed milk.

Ingredients

  • 1 kilo Fresh Cassava (around 4 cups)

  • 1 cup coconut milk (250ml)

  • 2 large eggs

  • ¼ cup melted butter (or margarine)

  • 1 can evaporated milk (370ml)

  • 1 can condensed milk (390g)

  • FOR TOPPINGS
  • ½ coconut milk

  • 1 large eggs (or 2 egg yolks)

  • Grated cheese (optional)

  • ½ cup condensed milk

Directions

  • If you are using fresh cassava, peel and remove the root part in the middle. Wash then grate using fine grater (for smoother texture). Using a fine sieve, squeeze some of the excess juice. Do not squeeze too hard. Just enough to remove excess juice.
  • Preheat oven at 175 C or 350 F.
  • In a large mixing bowl, combine grated cassava, coconut milk, eggs, evaporated milk, condensed milk, and melted butter. Mix until well-combined.
  • Grease the baking pan with softened butter/margarine or oil. Then, pour some mixture on it. Cooking time depends on the thickness. This recipe is around 1 inch thick.
  • Bake for around 45 to 60 minutes at 175 C.
  • Meanwhile, make the toppings. Combine the coconut milk, condensed milk and egg. Mix until well-blended. Set aside.
  • After 50 minutes, get the cassava cake from the oven. Pour the toppings on the top of the baked cassava. Sprinkle with grated cheese. NOTE: Make sure that the cassava is firm and cooked before putting the topping.
  • Bake for another 15 to 20 minutes or Broil for 10 minutes until the top is light brown and bubbly.

RECIPE NOTES

Cassava Cake Recipe Video