Filipino Cassava Cake: A Complete Guide to This Classic Dessert
Filipino Cassava Cake: A Complete Guide to This Classic Dessert
Contents
- Ingredients
- Instructions
- Tips and Notes
- Comparison of Popular Cassava Cake Recipes
- Frequently Asked Questions
Cassava cake is a traditional Filipino moist cake made from grated cassava, coconut milk, and condensed milk, topped with a creamy custard layer. It is a beloved merienda (afternoon snack) and a staple at family gatherings, holidays, and parties. This guide provides a comprehensive recipe, tips, and comparisons of popular variations so you can make the perfect chewy, sticky, and rich cassava cake at home.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6
Ingredients
- 2 lbs (about 900 g) frozen grated cassava, thawed (or fresh grated cassava)
- 1 can (13.5 fl oz / 400 ml) full‑fat coconut milk
- 1 can (14 oz / 396 g) sweetened condensed milk
- ½ cup (120 ml) evaporated milk
- ¼ cup (56 g) unsalted butter, melted, plus more for greasing
- 3 large eggs
- ¼ cup (50 g) granulated white sugar (adjust to taste)
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
For the custard topping:
- ¼ cup (60 ml) sweetened condensed milk
- ¼ cup (60 ml) coconut cream (or thick coconut milk)
- 2 tablespoons (28 g) unsalted butter, melted
- 1 large egg yolk
- 1 tablespoon all‑purpose flour (optional, for a thicker custard; dissolve in 2 tablespoons milk)
- ¼ teaspoon kosher salt
Optional garnishes:
- ¼ cup grated cheddar cheese
- ¼ cup macapuno (coconut sport) strings, drained
- Grated coconut or latik (coconut caramel)
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8‑inch square baking pan (preferably metal) with melted butter.
- Prepare the cassava base: If using frozen grated cassava, thaw it completely and drain any excess liquid. In a large bowl, combine the grated cassava, coconut milk, condensed milk, evaporated milk, melted butter, eggs, sugar, vanilla, and salt. Stir thoroughly until well combined and the sugar is dissolved.
- Bake the cake: Pour the batter into the greased pan. Cover tightly with aluminum foil. Bake for 45 minutes to 1 hour, or until the center is firm to the touch and a toothpick inserted comes out mostly clean.
- Make the custard topping: While the cake bakes, in a small saucepan, whisk together the condensed milk, coconut cream, melted butter, egg yolk, flour (if using), and salt. Cook over medium‑low heat, stirring constantly, until the mixture thickens slightly and comes to a gentle simmer (about 5 minutes). Remove from heat.
- Add the topping: Once the cake is baked, remove it from the oven and increase the oven temperature to 375°F (190°C) if you prefer a browner top, or keep at 350°F. Pour the custard topping over the cake and spread evenly. If desired, sprinkle grated cheese or macapuno strings on top.
- Final bake: Return the cake to the oven, uncovered, and bake for 15–20 minutes, until the custard layer is set and lightly golden. For a more toasted top, switch the oven to broil for 3–5 minutes, watching closely to avoid burning.
- Cool and slice: Let the cake cool completely in the pan (about 2 hours). Run a knife around the edges, then cut into squares. Serve at room temperature or chilled.
Tips and Notes
- Texture adjustment: For a softer, moister cake, use slightly less cassava (about 1¾ lbs). For a firmer, chewier cake, increase cassava to 2¼ lbs.
- Draining cassava: Fresh grated cassava may release a lot of liquid. You can squeeze out some of the juice using a cheesecloth or your hands, but don’t squeeze completely dry – the moisture helps create the sticky texture.
- Oven temperature variation: Some recipes bake at 375°F (190°C) for the entire cooking time. If using a higher temperature, check the cake after 45 minutes and reduce baking time accordingly.
- Make‑ahead: The unbaked batter can be refrigerated in a covered container for up to 1 day. Let it come to room temperature and stir before pouring into the pan.
- Storage: Leftovers keep in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze slices for up to 2 months; thaw in the refrigerator and reheat gently.
Comparison of Popular Cassava Cake Recipes
| Feature | The Kitchn (Source 2) | Panlasang Pinoy (Source 3) | Foxy Folksy (Source 6) |
|---|---|---|---|
| Main liquid(s) | Coconut milk, condensed milk, coconut cream | Coconut milk, evaporated milk, condensed milk | Coconut milk, evaporated milk, condensed milk |
| Oven temperature | 350°F | 350°F | 375°F |
| First bake time | 1h10–1h20 (covered) | 1 hour | 45 min–1 hour |
| Custard topping | Condensed milk, coconut cream, egg yolk, butter | Flour, sugar, condensed milk, coconut milk, cheese, egg white glaze | Condensed milk, evaporated milk, coconut milk, egg yolks, flour |
| Special additions | Macapuno strings, vanilla | Cheddar cheese (in batter and topping) | Optional desiccated coconut |
| Servings | 12 | 6 | 10 |
| Notable note | Uses butter and coconut cream for extra richness | Includes egg white glaze for extra shine | Advocates low sugar; uses full cans to avoid waste |
Conflict note: Oven temperature and baking times vary among sources. Panlasang Pinoy and The Kitchn both use 350°F, while Foxy Folksy uses 375°F. The first bake time ranges from 45 minutes to 1 hour 20 minutes depending on pan size and desired doneness. The topping also differs: The Kitchn uses coconut cream, Panlasang Pinoy uses a flour‑based custard with cheese, and Foxy Folksy uses evaporated milk and flour.
Frequently Asked Questions
Can I use fresh cassava instead of frozen?
Yes. Peel, wash, and grate about 2 lbs of fresh cassava. You may need to squeeze out some liquid if it is very watery. Freeze any leftover grated cassava for future use.
Why is my cassava cake too wet or too dry?
- Too wet: The cassava may have released too much liquid. Next time, lightly squeeze the grated cassava before mixing. Also check that your oven is fully preheated.
- Too dry: You may have overbaked or used too much cassava. Reduce cassava slightly or check the cake earlier.
How do I make a vegan version?
Replace butter with coconut oil or vegan margarine, use condensed coconut milk (or soak dates in coconut milk), and substitute eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg). Note that texture and taste may differ.
Can I add pineapple or other fruits?
Yes. A popular variation is “pineapple cassava bibingka” – add ½ cup crushed pineapple (drained) to the batter or layer it on top before the custard.
How should I serve cassava cake?
It is delicious both warm and chilled. Many prefer it after a night in the refrigerator, as the texture firms up and the flavors meld. Serve as a snack with coffee or tea, or as a dessert at parties.
Is cassava safe to eat raw?
No. Raw cassava contains cyanogenic glucosides that can be toxic. Always cook cassava thoroughly – baking the cake at 350°F – 375°F completely neutralizes these compounds.
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