Cassava cake is a fudgy and yummy dessert made of fresh cassava, eggs, coconut milk and condensed milk. There are many souvenir shops that sell special cassava cake. Ralo’s, Rodilla’s, Don Benito’s are some of the popular shops. 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 CakeCourse: DessertCuisine: Filipino
Cassava cake is a yummy, fudgy and flavorful dessert made of grated cassava, coconut milk, eggs and condensed milk.
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
- 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.
- You can use frozen grated cassava in this recipe. Just thaw it before using. If there’s a lot of excess juice, squeeze first before mixing.
- Baking pan sizes used in this recipe. 1 piece 10 by 6 inches rectangle pan and 2 pieces 5 inches round pan.
- You can also put sweetened macapuno as topping. You may also add sweetened jackfruit or coconut strings in the mixture before baking.
- For Steaming: This recipe can be cooked in steamer also. Cover the baking pan with foil. Steam for 45 to 60 minutes. Once the cassava cake is firm, add the toppings and cover again with foil. Steam for anther 15 to 20 minutes.
- For Pan-baking (pan without water). Pre-heat the pan for 5 minutes (low heat). Pan bake for 45 to 60 minutes (depending on the size of baking pan and the thickness of the mixture) and use VERY LOW HEAT. Once the cassava is firm and set, add the topping and pan bake again for 10 to 15 minutes until the top is bubbly.