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Easy & Quick Filipino Cassava Cake

4 from 6 votes

If you’re looking to explore the world of Filipino treats, or just want a classic yet simple recipe, this cassava cake is sure to be a hit. This cake is beloved by many Filipinos and is a go-to dish thanks to its minimal ingredient list and fool-proof cooking process. 

I think my mom makes some of the best cassava cake. For many decades, this has been a dish she bakes on the regular and is a true crowd pleaser! If you were to attend any Filipino gatherings, there’s a high probability that cassava cake would be a part of the dessert spread.

Cassava: Its Roots

Cassava is a staple root vegetable widely eaten in countries all over the world. Depending on what part of the world you’re in, it also goes by yuca, manioc, amongst other names. There are two varieties of cassava – bitter and sweet. The root is known for having high levels of cyanide which can be harmful and even fatal to humans. The bitter varieties contain higher levels of cyanide. When cooking with cassava, it’s important to ensure it’s cooked thoroughly. 

Sweet cassava, the variety used in this recipe, is brown and starchy. It can be enjoyed in many different ways but when boiled, the texture is dense and waxy, similar to a waxy potato. In fact, tapioca pearls, the type enjoyed in boba and other desserts, are made from the starch of the cassava root. 

The cassava root is not native to the Philippines but is used in numerous dishes – both sweet and savoury. The Philippines was introduced to cassava around the 16th century after being imported from Latin America. 

Photo by Daniel Dan: https://www.pexels.com/photo/cassava-root-crops-in-close-up-photography-7543161/

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No-Fail Recipe

Like many Filipino desserts, cassava cake is extremely easy to make! It can be made in one bowl and is almost impossible to overmix the batter. The result is a sweet, dense custard-like cake that can be enjoyed any time of the day.

Depending on who you ask, people will have different preferences on the type of topping they put on their cassava cake. It’s common to see toppings such as cheese, and custard. This recipe has a thin custard layer to add creaminess to every bite. If you’d prefer to have a thicker layer of custard on the top, feel free to double or triple the topping recipe and adjust the time under the broiler as needed.

At times, cassava cake can become very firm. However, this recipe stays soft, even after chilling. It’s important to give the cake time to set once it comes out of the oven. When it comes straight out of the oven, the cake will be very soft. The starch must have time to firm up before cutting into the cake. Once set, your patience will reward you as you will end up with a cake that almost melts in your mouth. It is not overly sweet and the mild flavours of the coconut and cassava paired with the sweet custard topping make for the perfect bite.

The Perfect Pairing

Cassava cake is commonly enjoyed for merienda and is great with coffee or tea. It’s the perfect afternoon treat and enjoyed over a chat with friends and family. The cake chills well if you want to prepare it in advance and can be enjoyed warm or cold when ready for serving. 

This recipe holds a special place in my heart and I hope you enjoy it as much as I enjoyed sharing this recipe with you! If you try it out, I would love to hear your thoughts.

Easy & Quick Filipino Cassava Cake

4 from 6 votes
Recipe by asiamakes Course: DessertCuisine: Filipino, AsianDifficulty: 1
Servings

12-16

servings
Prep time

10

minutes
Cooking time

50

minutes

This cassava cake is an easy treat to make with a soft custard-like texture – a must-try recipe and a guaranteed crowd-pleaser!

Cook Mode

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Ingredients

  • 2 454g bags 2 grated cassava root

  • 1 454g bag 1 young shredded coconut, drained

  • 2 large 2 eggs

  • 1 1/2 cups 1 1/2 white sugar

  • 1 400ml can 1 coconut milk

  • 1 354ml can 1 evaporated milk

  • 1 tsp 1 vanilla extract

  • 1 pinch 1 salt

  • Custard Topping
  • 1 large 1 egg

  • 1/4 cup 1/4 coconut milk

  • 1/4 cup 1/4 condensed milk

Directions

  • Preheat oven to 350F
  • In a large bowl, combine the grated cassava, coconut shreds, eggs, sugar, coconut milk, evaporated milk, vanilla and salt. Whisk until fully incorporated.*
  • Pour batter into a greased 9×13 in. baking dish and bake for 40-45 minutes or until the center of the cake is set yet has a slight jiggle.
  • While the cake is baking, prepare the topping by whisking together egg, condensed milk and coconut milk.
  • Once the cake is baked, remove it from the oven and immediately pour the topping mixture evenly on top.**
  • Broil on low for 8-10 minutes or until topping begins to brown.
  • Remove from the oven and let it cool for at least 1 hour to set.

Notes

  • *At times, pre-grated cassava may have pieces of the woody core included. If you find this is your batter, simply discard it.
  • **To ensure the custard topping adheres to the cassava cake, do not overcook the cake.

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2 Comments

  1. This looks incredible, especially since this appears to be gluten-free! Cannot wait to give this a try 🙂

    • Hi Melanie, You’re correct! Like many Filipino desserts, this just happens to be gluten-free. Would love to know what you think when you try it! 🙂

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