Recipe updated on 12.8.19
Cassava Cake is a Filipino Delicacy in the Philippines. It is rich, creamy, custard-like, and coconutty with a little texture from the grated cassava.
When I actually started to enjoy eating Filipino Desserts, Cassava Cake was one of the first dishes I came to love and enjoy. There are so many different Cassava Cake versions out there, but this is an easy one to start with. Let me know how it goes!
What is Cassava Cake?
Cassava cake has a lot of different versions. It is a very popular dessert in the Philippines made from yucca or tapioca plant. Since the Philippines has wide farmlands, Filipinos plant tapioca as one of their root crops. Tapioca is popularly called Kamoteng Kahoy in the Philippines which means “camote tree” or “tapioca tree”.
Cassava cake is a dessert that is very easy to prepare. It can be baked, steamed or broiled. It just needs some basic mixing skills and you are good to go! The only hard thing to do when making cassava cake is the waiting time since it takes an hour or more to make. But the waiting is always worth it! When you take a bite of the creamy, soft, and cheesy Cassava cake, you know you are eating one of the best desserts from the Philippines.
Tips on How to Make Cassava Cake
- If you like thinner cassava cakes, prepare two baking dishes and pour half of the cassava cake mixture into each pan
- If you are in the Philippines, you are lucky to get fresh cassava roots. Since this is a popular Filipino dessert, they have it in public markets and the friendly store owners would gladly have it grated for you at a minimal fee. No hassle in grating on your part!
- If you are not counting calories (like me, sometimes), you can add at least 2 tablespoons of melted butter by the time you add in the grated cassava to the mixture. I promise it would bring your cassava cake to a higher level! It will be moist, tasty, and smells so much better!
- When making desserts, don’t forget to add just a pinch of salt. Please don’t overdo the pinch. Adding salt to any dessert, just like in cakes, would bring out the sweetness and would add a distinct taste.
- It’s never harmful to add vanilla extract! You can add 1-2 teaspoons of vanilla extract to your cassava cake mixture
- It is not advisable to use parchment paper for cassava cake as it tends to stick on the cake itself, making it hard to peel off after baking. It’s best to use a non-stick baking pan or use a non-stick baking spray.
- If you love a sweeter cassava cake, you can top it with preserved macapuno strips which you can buy in Asian grocery stores.
- In greasing the baking pan, use butter or you can use margarine to make sure you won’t have a hard time removing the cassava cake from the pan.
- In case you bought frozen cassava, leave it at room temperature for at least 30 minutes to 1 hour to thaw.
How to Make Cassava Cake:
These are the Cassava Cake ingredients that you will need:
- fresh cassava
- coconut milk
- melted butter
- evaporated milk
- condensed milk
For the Topping:
- condensed milk
- coconut milk
- egg yolk
- grated cheese
Before starting the mixing process, preheat oven to 350F and don’t forget to grease the pan with butter or your trusted non-stick baking spray:
Make sure that you squeeze out all the water or liquid from the grated cassava:
In a large mixing bowl, add cassava, coconut milk, butter, egg, evaporated milk, sugar, and condensed milk:
Mix until well combined then set aside:
Pour the mixture into a greased pan and bake for 35 minutes:
Meanwhile, prepare the topping ingredients namely, condensed milk, coconut milk, egg yolk:
Mix thoroughly until well combined, then set aside:
When the cassava is golden brown, firm or 50 minutes into baking, remove the cassava from the oven:
Pour the topping over the cassava and spread it, then bake for 15 to 20 minutes more:
Add grated cheese and cook for another 10 minutes:
Yum! This smells so good, Simply Bakers!
I was so excited to have the first bite!
Soft, milky, and creamy – all in one dessert that’s so easy to make!
You can eat cassava cake warm or chilled. I like to eat them both ways 🙂
Frequently Asked Questions for the Cassava Cake Recipe:
Q: How many slices or servings does this recipe yield?
A: This recipe makes 16 to 20 slices, depending on how big the slices are.
Q: What are the benefits of eating cassava?
A: Eating cassava gives our body several vitamins and minerals like vitamin C, niacin, thiamine, and riboflavin.
Q: What if I don’t have non-stick baking spray, can I use parchment paper?
A: Using parchment paper for cassava cake is a bit hard since cassava cake is creamy and sticky.
More Delicious Authentic Filipino Food Recipes:
- Pancit Bihon
- Fried Rice
- Buko Pandan
- Cassava Cake
- Vegan Filipino Champorado
- Biko – Filipino Sweet Sticky Rice
- Filipino Vegan Escabeche – Sweet & Sour Fish
- Vegan Pochero
- Mango Float
- 2 ½ cups fresh cassava*
- ½ cup coconut milk
- 1 tablespoon melted butter
- 1 egg
- 1 cup evaporated milk
- ¼ cup sugar
- 1 cup condensed milk
- ¼ cup condensed milk
- ¼ cup coconut milk
- 1 egg yolk
- grated cheese
- Preheat oven to 350F, and grease pan with butter, (check pan size)
- In a large mixing bowl, add cassava, coconut milk, butter, egg, evaporated milk, sugar, condensed milk, and mix until well combined, set aside.
- Pour the mixture into a greased pan and bake for 35 minutes.
- Meanwhile, prepare the topping by mixing the condensed milk, coconut milk, egg yolk, until well combined, then set aside.
- When the cassava is golden brown, firm or 50 minutes into baking, remove the cassava from the oven and pour the topping over the casava and spread it, then bake for 15 to 20 minutes more. .
- Add grated cheese and cook for
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