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Easy Cassava Cake

panlasangpinoy's picture
Being a popular dessert, different recipe versions are available for Cassava Cake. This recipe is my personal favorite. Our good friend, Sharon, was kind enough to share this with us. I also got her permission to share it with you guys. I hope that you’ll like it.
Ingredients
  Grated cassava 2 Pound (2 Packs)
  Evaporated milk 1⁄2 Can (5 oz)
  Butter 1⁄4 Cup (4 tbs), melted
  Coconut milk 1 Can (10 oz)
  Sugar 2 Tablespoon
  Condensed milk 1⁄2 Cup (8 tbs)
  Flour 2 Tablespoon
  Cheese 2 Tablespoon, grated
  Raw egg 1
Directions

Preparing the batter:

1. Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowl and mix thoroughly

2. Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again.

3. Grease the baking tray then pour-in the batter (ingredients that has just been mixed)

4. Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1 hour.

Preparing the Topping:

5. Combine the sugar and flour and put-in the heated saucepan.

6. Pour-in the condensed milk then mix thouroughly.

7. Add the cheese while stirring constantly.

8. Pour the coconut milk and stir constantly for 10 minutes

9. Pour the topping over the Cassava Cake (baked batter) and spread evenly.

10. Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white)

11. Glaze the topping with the egg white (you may use a basting brush for this step)

12. Broil the Cassava cake until color turns light brown.

13. Garnish with grated cheese and serve. Share and enjoy!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Dessert
Taste: 
Sweet
Method: 
Baked
Dish: 
Cake
Interest: 
Holiday
Ingredient: 
Cassava, Milk Product
Servings: 
8
This video is in Filipino.

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3 Comments

storm's picture
what would happen if i will going to use the fresh cassava rather than the dried one,
storm's picture
is the measurement the same if i will use the fresh cassava?
Samina.Tapia's picture
Hi Storm, You most certainly can use fresh cassava for the recipe instead of the packaged grated type. However it must be prepared correctly or it can be toxic. Allow the peeled root to steep in water, and then discard the water as it contains toxins. If using fresh cassava, remove skin and grate. If frozen, the skin would have been removed. Just grate finely. Squeeze as much of the juice out of the grated cassava. You may have to do this a 3-4 times. Discard the juice. You can use a large cheese cloth to help you squeeze out the moisture. The weight of the cassava after all the juice is squeezed out should be about 11/2 to 2 pounds. This will be super hard work, to grate and then squeeze the liquid out. Also the texture of the cake will not be the same as that when made using de-hydrated grated cassava.