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.
It’s also called Manioc
This root crop or tuber is used in many cuisines all over the world. 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 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.
How to Make Cassava Cake
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. To make the batter, you’ll need:
- 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. Serve with tea, coffee, or any of your favorite cold drinks. Bon Appetit!
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.
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, let it thaw before using it.
- You can keep the dessert in the fridge for 3-4 days with no problems.
The secret ingredient is always LOVE
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Cassava Cake
Ingredients
Cassava batter
- 1 ¾ cups fresh cassava peeled and grated (you can also use frozen cassava)
- 2 cups coconut milk
- ¾ cup sugar
Toppings
- ⅔ cup condensed milk
- 1 cup coconut milk
Instructions
- 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.
- 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.
- 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!
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!