Cassava Cake is a classic Filipino dessert made from grated cassava (manioc). Cassava is also known as kamoteng kahoy and balinghoy in the Philippines. Cassava starch is also used to make tapioca. There are different cassava cake around, but this Cassava Cake Recipe is by far, the best that I have had.
I was able to taste several versions of Cassava Cake when I am still in the Philippines. I remember back then — when I was still younger — almost all the vacant lots in our subdivision have either banana trees planted or kamoteng kahoy. We used to cut the trunk of the cassava plant to use as the foundation of our bahay-bahayan (play house). When it’s time for meryenda (mid afternoon snack), boiled cassava is always present. I like to dip my boiled cassava in sugar. When it comes to making cassava cake, I like to do the cooking (or baking) part, not the preparation. Since fresh cassava is dug from the ground, the people assigned in preparing the cassava needs to do the digging, cleaning, peeling, and shredding. Now you know why I chose to do the cooking part.
This cassava cake recipe is my personal favorite. It is not until the time when I came here in the US that I was able to try the best cassava cake. I wish that was exaggerating, but I am not. This cassava cake recipe is really great because it tastes good, it is rich, and very easy to prepare. The credit goes to our good friend, Sharon, who was kind enough to share her cassava cake recipe to us. So I asked for her permission to share the recipe with you, and she agreed. So here we are now with this Cassava Cake Recipe for everyone’s enjoyment.
Try this Cassava Cake Recipe. Enjoy!
- Serves: 6
- Serving size: 6
- 2 packs grated cassava (about 2 lbs total weight)
- 2 cans coconut milk (4 cups)
- ½ (12 oz.) can evaporated milk
- 3 pieces egg
- ¼ cup butter, melted
- 8 tablespoons cheddar cheese, grated
- 1 cup condensed milk
- 16 tablespoons granulated white sugar
- 2 tablespoons flour
- Make the batter by combining the grated cassava, butter, ½ cup condensed milk, ½ cup evaporated milk, 6 tablespoons cheddar cheese, 14 tablespoons sugar, and 2 eggs in a mixing bowl and mix thoroughly.
- Add the 2 cups coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
- Grease the baking tray then pour-in the batter (these are the ingredients that you just mixed together).
- Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1 hour.Remove from the oven and set aside.
- Meanwhile prepare the topping by combining 2 tablespoons sugar and flour in the heated saucepan.
- Pour-in the condensed milk then mix thoroughly.
- Add 2 tablespoons cheddar cheese while stirring constantly.
- Pour 2 cups of coconut milk and stir constantly for 10 minutes
- Pour the topping over the Cassava Cake (baked batter) and spread evenly.
- Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white only)
- Glaze the topping with the egg white using a basting brush. Simply dip the brush to the egg white and brush it on the cassava cake.
- Set your oven to broil mode. Broil the Cassava cake until color turns light brown.
- Garnish with extra grated cheese on top. Serve. Share and enjoy!