Cassava Cake Recipe

Cassava cake is a favorite traditional Filipino moist cake. It is commonly sold as “pasalubong” in specialty stores along the highway. Here’s a really easy cassava cake recipe with rich and creamy custard topping. A perfect dessert for special occasions but also great for coffee or tea time.

Cassava cake is made from grated cassava, coconut milk, and condensed milk with a custard layer on top. It is a very popular dish in the Philippines, where it is commonly eaten for merienda. It is also served during gatherings and special occasions.

Cassava was one of the crops imported from Latin America through the Manila galleons from at least the 16th century. Cassava cake is a type of bibingka (traditional baked cakes), having its origins from adopting native recipes but using cassava instead of the traditional galapong (ground glutinous rice) batter. It is also known more rarely as cassava bibingka or bibingkang kamoteng kahoy, although the English name is more commonly used.

In this cassava cake recipe, sugar is reduced so that it will not taste overly sweet. These are poured into a flat-bottomed pan lined with banana leaves or greased. It is baked until it has an even firm consistency and is a light brown color.

Cassava Cake Recipe

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Cassava cake is made from grated cassava, coconut milk, and condensed milk with a custard layer on top. It is a very popular dish in the Philippines, where it is commonly eaten for merienda. It is also served during gatherings and special occasions.

• Author: Pilipinas Recipes
• Prep Time: 15 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 8 1x
• Category: Dessert, Snack
• Method: Baked
• Cuisine: Filipino

Ingredients

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FOR THE CAKE

• 1 pack (16 oz) frozen, grated cassava – – thawed
• 1 cup desiccated coconut – – (optional)
• 3/4 can (1 can is 14 oz) condensed milk
• 3/4 can (1 can is 12.05 fl oz) evaporated milk
• 3/4 can (1 can is 13.5 fl oz) coconut milk
• 5 tablespoons sugar
• 2 egg yolks

FOR THE CUSTARD TOPPING

• 1/4 can condensed milk
• 1/4 can evaporated milk
• 1/4 can coconut milk
• 2 egg yolks
• 1 tablespoon flour – – dissolved in 2 tablespoons milk

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Instructions

1. Grease pan or baking dish with butter and set aside.
2. In a big, deep bowl, combine all the ingredients for the cassava cake and mix well until the sugar is dissolved.
3. Pour the mixture into the greased pan or baking dish and bake for 45 minutes to 1 hour at 375°F/180°C.
4. After the cake is baked, combine and mix all the ingredients for the custard in a bowl. Pour this on top of the pre-baked cassava cake and bake for another 15-25 minutes or until it turns golden brown.

Notes

Watch this video to try a different recipe for cassava cake.

Nutrition

• Serving Size: 1
• Calories: 182
• Sugar: 14g
• Fat: 11g
• Saturated Fat: 8g
• Carbohydrates: 16g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 87mg

Cassava is a root vegetable also known as manioc or yuca. In the Philippines, it is used for desserts such as pichi pichi, cassava suman, or sweetened cassava.