Sunday, November 3, 2013

Cassava Cake

A cassava cake is a type of cake here made from cassava roots, which is also called yuca or manioc. It cannot be actually classified as cake, as its consistency is far from than spongy consistency cakes have. I would classify it as more of a pudding, or at least of a pudding consistency. It is usually topped with a condensed milk and coconut milk mixture which is cooked and then baked on top of the cake/pudding until it browns.

Halloween just passed, and Christmas is approaching. I can't believe how fast days have gone, last Christmas only seems like yesterday. That's why I decided I should make a traditional dish, perfect for this year's noche buena. It's like an early Christmas post, and I promise you there will be a lot of recipes for Christmas this year. I have been planning lots of Christmas food inspired cupcakes, be sure to check those out.

This version also have macapuno both in the cake/pudding and topping. Another "exotic" ingredient. It's basically a mutant coconut which have a thick and gelatinous meat, and is typically sold in jars. You can find it in an Asian store, or if you're here in the Philippines, almost every grocery store.

I should say this is a hit, it was gone just an hour after I finished getting some photographs. That rarely happens, [it only happened with my mini apple pies and cheesecake ice cream before this], specially because my sisters are very picky when it comes to the things I make. I usually am the one who eats the most. But it's their favorite Filipino dessert, so maybe that explains it.

Cassava Cake
Notes [ HEAD: Milk, HEART: Macapuno, BASE: Cassava, Coconut ]

Ingredients [adapted from Jun-Blog]

2 c. grated cassava
1 c. coconut milk
1 egg, beaten
1/2 c. sugar
1/2 c. macapuno
2 tbsp. butter, for greasing the pan

1 c. sweetened condensed milk
1 c. coconut milk
1/4 c. macapuno

1. MAKE "BATTER": Preheat oven to 350°F. Combine the grated cassava, coconut milk, egg, sugar, and macapuno in a bowl. Grease a 9 inch pie pan with the butter to prevent sticking. You could use aluminum foil or banana leaves to line the pan, but it's not necessary. Pour batter into the pan.
2. BAKE CAKE: Bake the cake for 30 minutes. In the meantime, make the topping.
3. MAKE TOPPING: Mix the condensed milk, coconut milk, and macapuno in a saucepan. Cook on low heat until the mixture is very thick, like jam.
4. APPLY TOPPING: Take the cake out of the oven, then pour the topping on top of the cake. Spread evenly, then bake for 20 more minutes or until the top is browned.
5. SERVE: Take the cake out of the oven, cool then serve. Best served cold, but is equally delicious warm.


  1. This is a perfect dessert, and it also gies well in tea time..

  2. I can't say I've ever cooked with, or even eaten, fresh cassava before, but I'm certainly intrigued. This cake sounds like a delicious introduction!

    1. Well, you don't want to eat fresh cassava ever, there's risk of cyanide poisoning. But cooking your own homemade cassava cake is much better than buying them, the taste is significantly better. Thank you, let me know what you think if you tried making it.