Cassava Cake Recipe: A Creamy, Chewy Filipino Dessert You Must Try!
Cassava cake is a scrumptious Filipino dessert with a special place in every meal where sweet treats are enjoyed. Made from cassava, also known as sweetened cassava, this cake is widely loved for its cheesy, buttery, and creamy texture. Its rich flavours come together heartily and harmoniously, making it a favourite for many. The secret lies in its simple preparation—using fresh or frozen grated cassava combined with ingredients like Macapuno, eggs, and condensed milk. When cooked, it develops a sticky, chewy consistency, slightly translucent yet still holding shape. The cake is often topped with a deliciously golden custard layer that melts in your mouth with every bite.
This fantastic treat is perfect for various occasions, whether a family gathering, a potluck, or simply an afternoon snack with coffee or tea. Many Filipinos in Germany and other regions continue to share this dish during get-together events, keeping the tradition alive. In the Philippines, cassava is also used in other delicacies like Pichi Pichi and Cassava Suman, but this cake stands out as one of the best. With its tropical origins, this tapioca-rich dessert is enjoyed across subtropical areas, where the tuberous, starchy root thrives. This recipe delivers an absolute delight for those looking for an easy yet satisfying sweet treat, making it a must-try for anyone who loves flavours that intermingle perfectly.
What Makes Cassava Cake Special
A Nutrient-Packed Dessert
- This traditional Filipino treat is more than just a sweet dessert—it’s packed with nutrients that make it a surprisingly healthy choice.
- It is made from a nutritious root that originated in Latin America and was introduced to the Philippines through Spanish trading via the Manila-Acapulco route.
- Rich in fibre, it supports a healthy digestive system.
- Essential vitamins like Vitamin C, calcium, and potassium contribute to a firmer body.
- Iron and riboflavin help keep migraines and headaches away.
The Indulgent Texture
- A coconut evaporated and sweetened condensed milk mix achieves a creamy, moist, and slightly dense texture.
- The custard-like topping adds a layer of richness, making each bite deliciously satisfying.
Fluffy Yet Chunky Consistency
- Whether you enjoy it as a snack or a whole dessert, its fluffy yet chunky consistency and mild-flavoured sweetness create an experience unlike any other.
- This cake is not just an alternative to regular carbohydrates; it’s an optimal treat you can easily prepare daily and share with loved ones.
Essential Ingredients for a Perfect Cassava Cake
Base Ingredients
- Grated cassava – can be frozen or freshly prepared
- Sweetened milk – adds natural sweetness
- Evaporated milk – enhances smooth texture
- Condensed milk – provides extra sweetness
- Butter – enriches the flavour
- Granulated sugar – balances the taste
- Cheddar cheese – adds a slight savoury note
- Coconut cream – boosts creaminess
- Desiccated coconut – brings authentic flavour
Custard Topping
- Egg yolks – essential for a thick layer
- Flour – provides structure
- 1/3 cup reserved milk – helps achieve a smooth consistency
- White sugar – enhances the sweetness
- Melted butter – adds richness
Additional Ingredients
- Yuca – can be peeled and blended for a denser texture
- Coconut milk – typically a 14-ounce can
- Cassava pack – usually 16-ounce for perfect portions
Step-by-Step Baking Guide
Preparing the Batter
Preheat the oven to 350°F (175°C) and grease a rectangular baking pan to prevent sticking. Mix the grated yuca, coconut milk, sweet condensed milk, 2 eggs, and butter until smooth in a large bowl. Pour the batter into the prepared pan, ensuring it is spread evenly. Bake for approximately 1 hour until the top has set and is no longer liquid.
Preparing the Custard Topping
While the cake is baking, prepare the custard topping. Combine the sugar, grated cheese, and coconut milk in a saucepan, stirring continuously until the mixture thickens. Slowly add the flour and continue stirring until it completely dissolves. Once smooth, pour the custard topping over the pre-baked cake. Return the cake to the oven and bake for another 30 minutes or until the top turns golden and slightly firm.
Final Touches and Serving Instructions for Cassava Cake Recipe
Broil and Cool the Cake
Baste the top with egg white using a brush. Set the oven to broil mode and let the cake broil until it turns light brown. Remove the cake and let it cool at room temperature or in the refrigerator.
Cut, Garnish, and Serve
Cut into 24 squares or pieces and arrange on a platter. Garnish with extra cheddar cheese before serving. Enjoy with tea or as a dessert at family meals!
Storing and Preserving Cassava Cake
Short-Term Storage
Allow the cassava cake to cool completely before placing it in an airtight container to preserve freshness. If you plan to enjoy it within 2-3 days, you can keep it at room temperature.
Long-Term Storage
It’s best to refrigerate the cake for extended storage, keeping it fresh for 5-7 days.
Freezing for Extended Storage
If you need to store the cake for an extended period, wrap it tightly in plastic wrap and place it in a freezer-safe container to prevent freezer burn. You can freeze it for up to one month.
Reheating
When ready to serve, thaw the cake overnight in the refrigerator and reheat if desired.
Cassava Cake
Equipment
- Oven (Preheat to 350°F/175°C, broil mode used)
- Rectangular baking pan
- Large mixing bowl
- Saucepan (for custard topping)
- Basting brush (for egg white glaze)
- Spatula & whisk (for mixing ingredients)
- Knife & platter (for cutting and serving)
Ingredients
- Base Ingredients
- 2 lbs grated cassava – can be frozen or freshly prepared
- ½ cup sweetened milk – adds natural sweetness
- 6 oz evaporated milk – enhances smooth texture
- ½ cup condensed milk – provides extra sweetness
- ¼ cup butter – enriches the flavor
- 14 tablespoons granulated sugar – balances the taste
- 6 tablespoons cheddar cheese – adds a slight savory note
- 1 13 oz can coconut cream – boosts creaminess
- 1 cup desiccated coconut – brings authentic flavor
- Custard Topping
- 2 egg yolks – essential for a thick layer
- 2 tablespoons flour – provides structure
- ⅓ cup reserved milk – helps achieve smooth consistency
- 2 tablespoons white sugar – enhances sweetness
- 2 tablespoons melted butter – adds richness
- Additional Ingredients
- 1 cup yuca – can be peeled and blended for a denser texture
- 1 14 oz can coconut milk
- 1 16 oz pack cassava – perfect portion for baking
Instructions
- Preparing the Batter
- Preheat the oven to 350°F (175°C).
- Grease a rectangular baking pan to prevent sticking.
- In a large bowl, mix all the ingredients:
- Grated yuca
- Coconut milk
- Sweet condensed milk
- 2 eggs
- Butter
- Stir until smooth, then pour the batter into the prepared pan.
- Ensure the mixture is spread evenly.
- Bake for approximately 1 hour, or until the top sets and is no longer liquid.
- Preparing the Custard Topping
- While the cake is baking, prepare the custard topping.
- In a saucepan, combine:
- 6 tablespoons sugar
- 14 tablespoons grated cheese
- 2 cups coconut milk
- Stir continuously until the mixture begins to thicken.
- Slowly add flour and stir until it completely dissolves.
- Once smooth, pour the topping over the pre-baked cake.
- Return the cake to the oven and bake for another 30 minutes, or until the top turns golden and slightly firm.
- Final Touches and Serving
- Baste the top with egg white using a brush.
- Set the oven to broil mode and let the cake broil until it turns light brown.
- Remove the cake and let it cool at room temperature or in the refrigerator.
- Cut into 24 squares or pieces and arrange on a platter.
- Garnish with extra cheddar cheese before serving.
- Enjoy with tea or as a dessert at family meals!
Notes
Can be stored for 2-3 days at room temperature, 5-7 days in the refrigerator, or 1 month frozen
Can be topped with extra cheddar cheese or coconut milk
Nutrition Value Per Serving (1 out of 24 slices)
Calories: 150-170 kcalCarbohydrates: 22-25g
Protein: 3-5g
Fat: 6-8g
Fiber: 1-2g
Sugar: 12-15g
