Cassava Cake

Final day and lets make some cake which is not a flour-based but a rice cake. Last time I posted a recipe called cassava cake, it was good but it’s more suited for people who like their cassava cake firm. So for this post we will do the soft and chewy version of this popular Philippine snack / dessert and what’s the best way to do it is to wait! Yes I will just wait because my mom is in New Zealand at the moment for the holidays so might as well make good use of her stay by asking her to cook some of my favourite dishes she prepared when I was younger, those dishes that I miss. This is one of them. So this I will call it “The mom’s version”, the texture of it is different from my original post as this is soft and chewy.

Now for those who want to try it or looking for this recipe you have two choices on what suits your preference the soft and chewy or the firm version.

Ingredients (Cassava Cake)

1kg grated cassava
1 1/2 large can coconut milk
1 large can evaporated milk
1/2 can condensed milk
2 eggs, beaten
1/2 cup butter, melted
1/2 cup grated cheddar cheese
1 cup brown sugar
1 bottle macapuno (Coconut Sport)

Ingredients (Topping)

1/2 large can coconut milk
1/2 can condensed milk
2 tbsp flour
2 tbsp sugar
2 egg yolks, beaten


1. In a large mixing bowl combine all Cassava Cake ingredients; mix thoroughly until even in consistency.
2. Pour cassavba mix in a greased baking tray, spread macapuno on top then bake in a 180C preheated oven for 45 minutes.
3. While baking in a sauce pan mix together topping ingredients, mix thoroughly until even in consistency. Cook in low heat until sauce thickens.
4. Remove cassava cake from oven then pour sauce on top, distribute evenly then place back in the oven and bake at 220C for 15 more minutes or until top turns golden brown.

If you cant find macapuno it is available in Amazon (through this link or the products below)

About these ads

70 thoughts on “Cassava Cake

  1. Cassava cakes are the best!! I definitely vote for “soft and chewy”! I bought some grated cassava a while ago but have been kinda lazy to bake it. lol.. It’s still sitting in my freezer now. Your cassava cake looks delicious!! I love it!!

  2. We grow cassava in my island and yet I’ve never tasted it. What’s it similar to? I know it looks like a sweet potato or Caribbean yam but texture or taste wise, what’s it close to?

    This cake looks fantastic by the way. Even without knowing what cassava tastes like, I’d want a huge chunk of this.

    • Cassava on it’s own tastes like something between taro and sweet potato, texture is firm and when ground and cooked texture becomes similar to cooked glutinous rice flour

  3. Love that you’re taking full advantage of having mom around to make your favorite dishes. There’s nothing like having that favorite meal from childhood. I’ve never had a cassava cake before, but I’m guessing I would like this version more so than the firm one. Way to go mom! :)

  4. Your cassava cake looks scrumptious. I remember your past cassava cake. This one looks very soft and yummy. Both of us posted mom’s recipe – did you know that? Great minds think alike! ;-)

  5. Pingback: Cassava Cake with Banana and Chocolate Drizzle « Sweet Samsations

    • I am not sure if it would survive NZ weather as it is a tropical root crop, anyways you can buy them in Asian Shops (here in Auckland not sure in Taupo) already grated.

  6. Hi,
    I made the soft & chewy cassava cake last weekend. It’s perfect even though I don’t have the shredded cheese. thanks for the recipe.

  7. Hi, the cassava cake is really delicious. I enjoy it. We grow some cassava plant in our backgarden, so i use raw cassava everytime.
    I will give you an easy microwave recipe which taste great. Grate and grind the cassava in a puree form adding little water . Add sugar , powdered milk, a little butter,vanilla essence and mix. Pour the mixture in a buttered microwave bowl . Cook on high for 3 mins. Allow to cool for a few mins and cut into squares. Spinkle some dry coconut powder and ready to eat.

  8. hi do you grate your own cassava or do you use the frozen ones sold in asian shops? if you do, once thawed, do you drain the liquid or use everything? thanks in advance.

  9. When I read this recipe, I remember my cassava cake in the fridge. I put butter in my recipe, it’s sooo yummy. I’d cooked last week and gave some to our Kiwis neighbor next door and they’d love it.

  10. Love cassava cake since I tasted it back in college. And now that I am not in the Philippines, I am really missing it. Thailand has it’s own way of making cassava cake but it doesn’t taste like the way Pinoys prepare it (they put caramelized onion as toppings and it is very very oily!!!)…Anyways, just asked a friend of mine to buy me cassava because I don’t know where to buy it here in Thailand and she gave it to me yesterday. Now I am preparing one. With omission of some ingredients because I don’t have in hand right now and can’t wait any longer. I hope I will have the same outcome :)

  11. Pingback: Passing on Lolo and Lola's Filipino Food Recipes « Pilipino American Unity for Progress

  12. Pingback: 8 Craziest Concoctions We Wish Happy Barn Milkshake Factory Would Make

  13. Thank you for sharing this recipe…cassava cake is one of my favorite dessert. I made this last Saturday and it was very delicious. I use fresh cassava

  14. Hi I have a bag of frozen cassava but it is not grated. Can I just cut in chunks and puree, then use it? Do I need to thaw it? I have never used cassava but want to try and this is all that the store had.

  15. Pingback: The year that has been 2013 | Ang Sarap (A Tagalog word for "It's Delicious")

  16. Hi,
    Never made cassava pudding/cake myself because my late nanny always made it for the family. But now that I’m on my own and living abroad, I’m thinking back on the good old homemade foods I love. But reading on cassava, I never thought it was toxic if not prepared properly. So if I am gpoing to make cassava cake by grating it, do I…. as some online article3s propose…. have to pre-soak the grated raw cassava first before using it in the cake mix? If yes, for about how long do you think? Thanks for any advice….

    • If you are using the fresh ones make sure the skin and the thick layer beneath it is completely removed. If you notice after the brown skin there is another layer roughly 3mm in thickness, that need to be removed as my grandmother always tell us. Also please make sure it is well cooked as the cooking process they say remove the toxins. As for the pre soaking I am not sure about this one, I never seen my grandmother do this before, also there are frozen ungrated cassava that are sold in Asian shops and I used them without pre soaking and consumed the whole thing without grating.

  17. I love Cassava but have always been curious as to how would you store the delicious cassava treat? Leave it out at room temp or put it in the frig? Thanks.

    • You need to place them on the fridge as it spoils easily in room temperature due to the coconut milk and milk components to it. If it turns hard you can microwave a slice fro 15-20 seconds to soften

  18. What kind of grated cheddar cheese did you use? I’m based in Canada and cheddar cheese here have different kinds… Usually they’re harder than our cheddar cheese in Philippines (like the kraft cheddar cheese in PH)… Should I look for a softer kind of cheddar cheese?

Leave a Reply, your comments are my inspiration

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s