Cassava cake is an extremely healthy and nutritious Filipino dessert. It is sticky in texture, fragrant in smell, and sweet in taste. It is made from cassava, coconut milk, and condensed milk and is often served on holidays. Sometimes it is given as a gift to families celebrating occasions such as birthdays. The dish commonly uses fresh cassava. Because cassava is seldom used in other countries, grated cassava in a pouch makes a great substitute if you are living outside the Philippines. You can usually get it in Asian stores. The toppings are optional, as well. If you want to be fancy, you can add macapuno and langka for toppings. To reduce the hustle in making this recipe, you can simply top it with condensed milk.It doesn’t matter if you’re a newbie making desserts. Cassava cake is absolutely delicious, easy, and simple to make.
- 1 kilo grated cassava (2 packs 16 oz. each)
- 1 can (300 ml) condensed milk (half for batter & half for topping)
- 1 can coconut milk
- 1 can (370 ml) evaporated milk
- 2 eggs
- 1/2 cup sugar
- 3 tbsp melted butter
- 1 bottle 32 oz. macapuno jam
- 1/2 cup grated cheese
- 1/2 can condensed milk
- Servings: 5
- Time: 1 hour 20 minutes
- Level: Moderate
- Cuisine: Filipino
(5 / 5)
- In a mixing bowl add grated cassava. Mix with eggs, sugar, evaporated milk, half can of condensed milk, coconut milk and melted butter. Mix until well blended. Preheat oven to 350 degrees.
- In a baking pan, spread butter on bottom and sides. Pour the mixture in and bake for approximately 1 hour.
- Remove baked cake from oven. Pour macapuno jam over the top of cake and add remaining condensed milk. Sprinkle with grated cheese.
- Place cake back in oven and continue to bake until topping is light brown. Enjoy!
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