Cassava cake is the first Filipino dessert / merienda (afternoon snack) that I learned to make. I like that the fact that it is easy to make and is very delicious. I used to bring this dish to potlucks and even to work on my treat days. No matter where I bring this dessert, it is always a hit!
What is Cassava Cake?
Cassava cake is one of the many Filipino desserts or snacks that is popular to serve in almost any gathering or party. It is basically made from grated cassava, coconut milk, egg, butter and condensed milk or sugar. Fresh cassava, a root vegetable that has a similar shape as sweet potatoes, is normally used. It requires several tedious steps of peeling and grating. In this recipe, I use frozen grated cassava which is available at any Asian store. Others people may add vanilla, grated cheese and even macapuno strings to add flavor as well as texture to the cake. Normally, the cassava mixture is baked in the oven until set and then finished off with a sweet topping mixture on top of the cake. I have made many cassava cakes but my family and I still like the basic one with a simple sweet topping.
How to make cassava cake?
This recipe of cassava cake uses basic ingredients that is bought at any Filipino or Asian store. The grated cassava, egg, sugar and melted butter are mixed together and then baked in the oven for about half an hour. Then, a thick topping of boiled brown sugar and thick coconut milk is poured over the cassava mixture and further cooked in the oven for another half an hour. The result is a treat that is not too sweet but still delicious. This wonderful dessert is not only popular to serve during the Holidays but also a favorite all year-round. Enjoy!
- Make sure to grease the baking pan
- For convenience, I used store bought frozen grated cassava. Make sure to thaw them completely before using
- Make sure to cool the baked cassava cake before slicing
- 2 16 oz package frozen grated cassava, thawed (about 3 cups)
- 2 eggs , beaten
- ½ cup sugar
- 2 tbsp melted butter
- 400 ml can coconut milk (about 1 ½ cups)
- 1 12 oz bottle macapuno string (coconut sport) in syrup
- Preheat oven to 350°F.
- In a large bowl, combine grated cassava, egg, sugar, butter and coconut milk; mix thoroughly. Stir in ½ bottle macapuno string, saving the rest for topping. Pour mixture in a greased 8-inch cake pan.
- Bake for 1 hour and 20 minutes or until mixture is firm and top is completely dry.
- Spread remaining macapuno string on top of cooked cassava. Set oven temperature to broil and let macapuno set, about 4-5 minutes. Let cool completely before slicing.
- Serve and enjoy!