Cassava Cake Recipe

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.

How to Cook Cassava Cake

This recipe for cassava cake consists of two (2) processes. The first is making the cassava batter, and the second is preparing the topping.

Let’s start with the batter. Combine the grated cassava, butter, milk, a portion of the cheese, sugar, eggs, and coconut milk in a mixing bowl. Use a wire whist to mix all the ingredients together. This step will only take a couple of minutes to complete.

You will need to grab a baking pan and grease it with oil. You can simply spray cooking oil such as Pam, or you can pour around 1 teaspoon of oil and spread it using your fingers. Pour the cassava mixture to the baking pan. At this point, the oven should have been preheated.

Bake the cassava cake until done. While waiting, you can start preparing the topping. This is a simple process, simply mix all the topping ingredients as seen in the recipe below and cook until the texture gets thick. Once the cassava cake is done baking, pour the topping over and spread. Top with extra cheese and bake again for a few minutes until the top gets nice and brown.

Try this Cassava Cake Recipe. Enjoy!

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Cassava Cake

Cuisine Filipino Recipe

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 6

Author Vanjo Merano

Ingredients

• 2 packs grated cassava about 2 lbs total weight
• 2 cups coconut milk
• 1/2 12 oz. can evaporated milk
• 3 pieces egg
• 1/4 cup butter melted
• 6 tablespoons cheddar cheese grated
• 1/2 cup condensed milk
• 14 tablespoons granulated white sugar

Topping ingredients:

• 2 tablespoons flour
• 2 tablespoons sugar
• 1/2 cup condensed milk
• 2 tablespoons cheddar cheese grated
• 2 cups coconut milk

Instructions

• Make the batter by combining the grated cassava, butter, 1/2 cup condensed milk, 1/2 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 1/2 cup 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!

Nutrition

Serving: 6g