Cassava Cake is a snack/dessert that I can say I’m pretty good at making. I’ve been making this yummy snack since 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 for this dessert which is very easy to make. At par with other Filipino desserts like suman mais and bibingki. This popular Filipino dessert is in a class of its own.
Lush treat is held in higher regard than the multitude of other local rice cakes or puddings
Cassava Cake is a hearty dessert for special occasions or you can serve it as a sweet yet snack and a perfect coffee or tea match. The recipe includes grated cassava and coconut milk and then topped with condensed milk brûlée. It’s perfect for coconut lovers, plus it’s eggless.
If you’ve never had it, you’re in for a real treat but if you’ve had plenty of Cassava Cake before, you’re probably here to look for the Easiest Cassava Cake recipe out there. I bet your family and friends will fall in love with the creamy, rich and decadent delight.
The secret ingredient is always LOVE
Tips for Cassava Cake
- The main thing is getting hold of all the ingredients. You can get fresh or frozen grated cassava from Asian stores.
- You can keep the dessert in the fridge for 3-4 days with no problems.
Cassava Cake
Ingredients
Cassava batter
- 2 ½ cups or 500 grams fresh cassava peeled and grated (you can also use frozen cassava)
- 1 ½ cup coconut milk
- 1 cup condensed milk
- pinch of salt
Toppings
- ½ cup condensed milk
- ½ cup coconut milk
Instructions
- Pre-heat oven at 190° C and grease baking dish.
Making cassava batter
- In a bowl. Place grated cassava, coconut milk, condense milk and dash with pinch of salt. Mix until combined.
- Pour-in the cassava cake batter in your prepared greased baking dish.
- Place in the center of the oven and bake for 1 hour 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.
- 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
- After an hour, check the cassava cake if it has set and not watery. Pour the topping and spread evenly. Bake for another 20 minutes @ 190° 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!
ay gawan ke ini mia, kasimple na pala…fav ku pamo maski nanu lutu ning cassava. tnx
Hello Chelle,
Yes, try mo and let us know how it went. Easy ya mu recipe yan! Happy baking!