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:
Gluten-Free Delight: The Filipino dessert is naturally gluten-free, making it a wonderful choice for individuals with gluten sensitivities or celiac disease. It’s an inclusive dessert option that can be enjoyed by a wide range of people.
Nutrient-Rich Cassava: Cassava, the star ingredient, is a root vegetable rich in carbohydrates and essential nutrients like vitamin C, manganese, and dietary fiber. Indulging in cassava cake allows you to enjoy a tasty treat while benefiting from these nutrients.
Simple Ingredients, Fabulous Flavor: The simplicity of the ingredients – cassava, coconut milk, condensed milk, and sugar – results in a dessert that’s easy to prepare, yet bursting with flavor. This uncomplicated Filipino dessert recipe lets the natural goodness of the ingredients shine through.
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:
grated cassava
coconut milk or coconut cream
condensed milk
sugar
optional cheese (for topping)
Step by Step Instruction:
Pre-heat oven at 180° C/356° F and grease baking dish.
In a bowl. Place grated cassava, coconut milk, sugar. 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 45 minutes to 1 hour or until the cake is set.
While the cake is in the oven, start making the condensed milk brûlée topping. The ingredients are:
While the cake is baking. Prepare the topping by mixing the condensed milk and coconut milk in a saucepan.
Cook the mixture over medium heat. Stirring continuously until the texture is thick and creamy. Remove from the heat source and set aside.
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 @ 180°C/356° F with broil setting turned on or until the top is golden, much like a crème brûlée.
Remove from the oven and let cool down.
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. If you’re using frozen cassava, thaw it overnight in the fridge or at room temperature.
Quality Ingredients: Begin with fresh and high-quality ingredients. Opt for freshly grated cassava for the best texture and flavor. Use real coconut milk and high-quality condensed milk for a rich and authentic taste.
Balancing Sweetness: Adjust the sweetness to your preference. If you prefer a milder sweetness, reduce the amount of sugar or condensed milk slightly. Taste the batter before baking to ensure it aligns with your desired level of sweetness.
Texture: Achieving the ideal texture is crucial for cassava cake. A balance between chewiness and softness is key. Make sure to squeeze out excess moisture from the grated cassava to prevent a watery consistency.
Uniform Mixing: When combining the ingredients, mix gently but thoroughly. Overmixing can lead to a tough texture, while undermixing may result in uneven flavors and textures.
Precise Baking Time: Keep a close eye on the baking process. Cassava cake should be golden on top and set around the edges. A toothpick inserted into the center should come out with a few moist crumbs, indicating that the cake is done.
Cooling: Allow the cassava cake to cool before slicing. This helps it set properly and prevents it from falling apart. Use a sharp knife dipped in hot water to achieve clean slices.
How to Serve and Store
Warm or Chilled: Cassava cake can be enjoyed either warm or chilled, depending on your preference. Warm slices may have a slightly gooey texture, while chilled slices are firmer and have a delightful chewiness.
Pairing Possibilities: To complement the rich flavors of cassava cake, consider serving it with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce. These additions can create a symphony of flavors that dance on your taste buds.
Refrigeration is Key: Due to its coconut milk and egg content, cassava cake should be stored in the refrigerator. Place any leftover slices in an airtight container to prevent them from drying out or absorbing other odors.
Longer Shelf Life: When refrigerated, cassava cake can stay fresh for up to 5-7 days. To extend its shelf life, cover the container with plastic wrap or aluminum foil to create an additional barrier against air exposure.
Reheating: If you prefer to enjoy your cassava cake warm, reheat individual slices in the microwave for about 20-30 seconds. For a larger portion, gently warm it in the oven at a low temperature to avoid overcooking.
The first thing is to make the Cassava Cake batter, followed by the sweetened luscious and decadent custard topping. Seriously cooking this is very easy.
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!
Thank you so much for sharing this so wonderful cassava recipe. Great for afternoon tea with friends.
I added 1/4 teaspoon of salt and 2 kinds of butter;
25grams of unsalted to the cassava batter and another 25grams of salted to the topping.
Next time I bake this cake I try adding fresh young shredded coconut.
Thank you for this recipe! I made it for my family for Christmas last year, and it was a hit. They kept asking for me to make more, but I forgot to bookmark your recipe. I’m so happy that I finally found it again because I was able to make it again for my parents over the weekend!
Hi Danielle,
I’m ecstatic that your fam loved it. Thank you for trying my recipe. I subscribed to your YT and I love your vids. You can also find other Filipino recipes in our channel. Keep safe and best!
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!
Good PM. Can I use cassava flour?
Hi Myla,
I haven’t tried using cassava flour o I can’t suggest it.
Very good food.
Thank you Lynette!
Thank you so much for sharing this so wonderful cassava recipe. Great for afternoon tea with friends.
I added 1/4 teaspoon of salt and 2 kinds of butter;
25grams of unsalted to the cassava batter and another 25grams of salted to the topping.
Next time I bake this cake I try adding fresh young shredded coconut.
Hi Nilo,
Thank you for trying my recipe and I’m glad you like it.
Thank you for this recipe! I made it for my family for Christmas last year, and it was a hit. They kept asking for me to make more, but I forgot to bookmark your recipe. I’m so happy that I finally found it again because I was able to make it again for my parents over the weekend!
Hi Danielle,
I’m ecstatic that your fam loved it. Thank you for trying my recipe. I subscribed to your YT and I love your vids. You can also find other Filipino recipes in our channel. Keep safe and best!