If you’ve never had a Cassava Cake, you’re in for a real treat. This popular dessert is in a class of its own even and is held in a higher regard than the multitude of other local rice cakes in the Philippines. It’s a hearty dessert, a heavy snack and it’s so easy to make that your kids can make it on their own.
While most Western and European cuisines only use the cassava as either a garnish or an appetizer, Asian dishes give the cassava a more major role.
Nutrition Data reports that raw cassava is low in saturated fat, cholesterol and sodium. It is a good source of manganese and a very good source of vitamin C. Here’s an easy-to-follow Cassava Cake Panlasang Pinoy recipe.
How to Make Cassava Cake
Making Cassava Cake is pretty easy. The main thing is getting hold of all the ingredients. You can get grated frozen cassava from ethnic stores. And from then it is a simple process. The first thing is to make the Cassava Cake batter, followed by the luscious and decadent custard topping.
Making Cassava Cake Batter
Step 1. This is as simple as thoroughly combining the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs and coconut milk and mixing together in a bowl. Sooooooo many good flavours in here.
Step 2. This Cassava Cake batter than goes into a greased baking and is baked for 1 hr in a hot oven.
Step 3. Once done it needs to be set aside to cool down.
Making Cassava Cake Topping
The coconut caramel custard topping is also easy to make and very lush.
Step 1. Prepare the topping by combining the sugar, flour and condensed milk in a saucepan and mix thoroughly.
Step 5. Grill / Broil the Cassava cake until colour turns light brown.
Then you are good to dig right in. Seriously, I could face plant myself in cassava cake every single day.
The cheese topping is optional as the cake itself tastes good on its own. For a more authentic taste, then please use cheddar cheese. Because of the unique texture of cassava cake and its fab cheese topping, you might want to try serving it with a dry sweet wine.
Guys, this really is an Easy Cassava Cake Recipe which will serve as a fab and oh so different in a good way dessert. It is soooooo worth trying.
What Does Cassava Cake Taste Like?
It is rich, creamy, moist, coconuty with a little texture from the grated cassava.
How Long Can Cassava Cake Last?
Great question. You can keep it in the fridge for 3-4 days with no problems.
Cassava Cake Toppings
I have left the Cassava Cake Topping pretty simple for this with a coconut caramel topping. You can add cheddar cheese or egg yolks for colour or some grated nutmeg. Just go with what you like.
Do you have cassava recipes you want to share? Please do so in our comments section!
Thank you for reading this Filipino Style Cassava Cake recipe post. And please come visit again as I continue dreaming up recipes, African recipes, Sierra Leone recipes, travel plans and much more for you.
Here is how to cook Cassava Cake. Please do try it and if you do make it, then please do tag #recipesfromapantry on Instagram or Twitter so that I can pop over and have a look. It is really, really awesome for me when you make any one of my recipes.
Originally posted Jan 2014 , Updated March 2018.
Get The Cassava Cake Recipe:
- 900 g grated cassava
- 125 ml (0.5 cup) condensed milk
- 250 ml (1 cup ) evaporated milk
- 2 eggs
- 3 tbsp melted butter
- 0.75 cup sugar
- 6 tbsp Cheddar cheese grated
- 400 ml (1.7 cup) coconut milk
- 2 tbsp flour
- 2 tbsp sugar
- 0.5 cup condensed milk
- 2 tbsp Cheddar cheese grated
- 1 tin coconut milk
Preheat the oven to fan-assisted 160C / 180C / 350F / gas 4.
Combine the grated cassava, condensed milk, evaporated milk, eggs, butter, sugar, cheese and coconut milk in a mixing bowl and mix until combined.
Grease the baking tray, then pour-in the cassava cake batter.
Bake the cassava cake for 1 hr. Remove from the oven and set aside.
Meanwhile, prepare the topping by combining the sugar, flour and condensed milk in a saucepan and mix thoroughly.
- Add the cheese while stirring constantly.
Pour the coconut milk and stir constantly for 8-10 mins
- Pour the topping over the cassava cake (baked batter) and spread evenly.
Grill / Broil the Cassava cake until colour turns light brown.
- Garnish with grated cheese and serve.
Nutrition Data reports that raw cassava is low in saturated fat, cholesterol and sodium. It is a good source of manganese and a very good source of vitamin C.