Cassava Cake with thick and creamy brûlée topping is a way to finish off a hearty meal. It’s also good as a snack and we enjoy it for breakfast too!
This is a snack/dessert that I can say I’m pretty good at making. I’ve been making this yummy delicacy while we were still living in the U.K. some 10 years ago when my sister-in-law showed me how. Now in France, I keep this recipe which is very easy to make.
Originating from the Philippines, this dessert has captured the hearts of many with its unique texture and mouthwatering flavor. Enjoy this delectable dessert that combines the natural goodness of cassava with the creamy richness of coconut milk.
What is Cassava?
This root crop or tuber also know as ‘yuca’ or ‘manioc’ is used in cuisines world-wide. In fact, it is used for sweet or savory dishes in the Philippines. Also called as kamoteng kahoy, cassava has a lot of uses like making tapioca pearls from the starch. But one of the more popular uses of cassava back home is making cassava cake which is at par with other Filipino desserts like suman mais and bibingki. This popular Filipino dessert is in a class of its own.
What Does Cassava Cake Taste Like?
Cassava cake boasts a remarkable blend of flavors that delight the senses. With its slightly nutty and sweet taste, it offers a comforting familiarity that’s often associated with traditional desserts. The soft, chewy texture is complemented by the creamy coconut topping, creating a harmonious balance that’s both satisfying and irresistible.
Origin of Cassava Cake
Cassava cake traces its origins to the Philippines, where it holds a special place in culinary traditions. This dessert has a cultural significance that’s deeply woven into the fabric of Filipino celebrations and gatherings. Its popularity has since spread to various parts of the world, captivating dessert enthusiasts with its unique profile.
Advantages of Cassava Cake:
How to Make Cassava Cake
The recipe includes grated cassava and coconut milk and then topped with condensed milk brûlée. This is a simplified recipe and doesn’t use eggs, butter, and salt. It’s perfect for coconut lovers, plus it’s eggless. To make the batter, you’ll need:
Step by Step Instruction:
While the cake is in the oven, start making the condensed milk brûlée topping. The ingredients are:
Tips for Cassava Cake
How to Serve and Store
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- 1 3/4 cups fresh cassava (peeled and grated (you can also use frozen cassava))
- 2 cups coconut milk
- 3/4 cup sugar
- 2/3 cup condensed milk
- 1 cup coconut milk
- Pre-heat oven at 180° C / 356° F and grease baking dish.
Making cassava batter
- In a bowl. Place grated cassava, coconut milk, sugar. Mix until combined.1 3/4 cups fresh cassava, 2 cups coconut milk, 3/4 cup sugar
- Pour-in the cassava cake batter in your prepared greased baking dish.
- Place in the center of the oven and bake for 45 minutes or until the cake is set.
Preparing the topping
- While the cake is baking. Prepare the topping by mixing the condensed milk and coconut milk in a sauce pan.2/3 cup condensed milk, 1 cup coconut milk
- Cook the mixture over medium heat. Stirring continuously until texture is thick and creamy. Remove from heat source and set aside.
Pouring the topping to the cake
- Check the cassava cake if it has set and not watery. Pour the topping and spread evenly. Bake for another 20 minutes @ 180°C/356°F with broil setting turned on or until top is golden, much like a crème brûlée.
- Remove from oven and let cool down. Serve with tea, coffee or any of your favorite cold drinks. Bon Appetit!