Home with Catherine

Here’s an Easy Cassava Cake Recipe with a luscious Flan topping made with grated cassava and coconut milk. As a matter of fact, this recipe is really easy to make and with deliciously rich custard topping. This is classic Filipino treat is so amazing and is the ultimate dessert. The perfect for any occasion, but also great for coffee or tea time. The first time I tried this cake, I was so amazed. I couldn’t get over how delicious and decadent it tasted. I just knew I had to try and make it, too.

WHAT IS CASSAVA?

Cassava Cake is a classic Filipino dessert made from grated cassava or manio, a woody shrub where the starch that is used to make tapioca are derived.

Cassava is a long tuberous starchy root also called ‘Yuca’ or ‘Manioc’ that is widely cultivated in tropical and subtropical regions. When dried to a powdery extract, it is called ‘Tapioca’ which is used for making pearls like the one usually seen in your bubble milk tea.

Being a popular dessert, different recipe versions are available for Cassava Cake.

This recipe is my personal favorite, because it combines my other favorite Filipino dessert, Leche Flan, with the cassava cake or if you prefer Bibingka.

Cassava cake, however, uses fresh (or frozen) cassava. Once cooked, the texture of the cassava becomes somewhat sticky and slightly translucent.

With Latin American roots, cassava was first introducedd to the Philippines some time in the 16th century. Many also point out that this dish was a native of Lucban, Quezon. Other names this dessert goes by include:

• cassava pudding, cassava pie, cassava bibingka
• bibingkang kamoteng kahoy
• bibinhkang balanghoy, and
• budin

What sets cassava cake apart from bibingka?

As previously mentioned, some also refer to this delicious treat as cassava bibingka. This is due to the striking similarities in the recipes for cassava cake and the Filipino classic, bibingka, with the primary distinction being the key ingredients used in each dish. To be more precise, cassava cake features cassava as its main ingredient, while bibingka relies on malagkit or glutinous rice as its core component.

Another contrasting feature between these two desserts lies in their preparation. Bibingka is traditionally baked in banana leaves, resulting in a softer texture when compared to cassava cake, which is characterized by a spongier and more cake-like consistency.

Regardless of your personal dessert preference, it’s hard to deny that both of these treats make delightful companions for a steaming cup of coffee or hot cocoa.

Variations of Cassava Cake

As previously mentioned, the preparation of cassava cake can be divided into two steps: creating the batter and then crafting the toppings. In all honesty, it’s a relatively straightforward recipe.

Did you know there are numerous ways to put a unique twist on this timeless dish? In this recipe, I’ve included the classic and delectable cheddar cheese topping. However, some people incorporate macapuno strings or even grated coconut to add an extra layer of flavor. There’s also a variant known as pineapple cassava cake, where pineapple chunks are added to both the batter and the topping! This tropical twist provides a refreshing variation of your favorite Filipino dessert.

Moistness Matters

You can also adjust the thickness and softness of your cassava cake by varying the amount of cassava used. In this recipe, we utilize 2 packs of grated cassava, weighing about 2 lbs. However, if you prefer a moister cake, you can use less cassava, and for a firmer texture, opt for more. Nevertheless, in my opinion, 2 lbs. strikes the perfect balance between a soft cassava cake and a gelatinous pudding.

The Topping’s Thickness

Depending on your preference, Another way to customize your cassava cake according to your preference is by determining how thick you want the topping layer to be. For some individuals, the cassava cake topping matches the thickness of the batter. Others prefer a topping made with milk or coconut milk, while some forgo the topping altogether. It truly comes down to your personal taste and how you enjoy this delightful dessert.

Even regionally, cassava cakes can exhibit differences in both ingredients and preparation. For instance, in Vigan, there’s a classic delicacy called royal bibingka. Despite its name, this dish essentially resembles the cassava cake we adore, but it’s presented in cupcake form! Topped with cheese and margarine, it’s another sweet and indulgent treat that will have you craving seconds (and thirds)!

Other Filipino Desserts to Savor

If you enjoyed making this cassava cake, you might also appreciate these additional recipes. While cassava cake is delightful, it’s just one of the many delightful Filipino desserts that make our cuisine so distinctive.

Leche Flan

It’s rare to find a Filipino who hasn’t heard of or relished a good leche flan. By itself, a favorite of many, like cassava cake, leche flan consists of eggs, milk, and a delightful caramel coating. Filipinos undoubtedly have a sweet tooth, and leche flan is the epitome of sweetness! Whether it’s a dinner party, celebration, or holiday season, this decadent delight is a must-have. Not only is it incredibly delicious, but it’s also remarkably easy to make. In no time, you’ll be savoring your favorite dessert.

Bibingka Muffins

When the holiday season approaches, stalls selling cassava cake, bibingka, and other sweet treats line the streets, especially near chapels. Christmas markets are the best places to discover not only your classic favorites but also innovative variations from various home cooks. Also using banana leaves while baking adds a distinct flavor to the bibingka while it bakes. These bibingka muffins are a prime example of how you can elevate something classic into a golden delight from the comfort of your home! Although they’re bite-sized, they’re bursting with the flavors you adore. And like a slice of cassava cake, you won’t be content with just one!

HOW TO PREPARE CASSAVA?

This cassava cake recipe involves two (2) main processes: making the cassava batter and preparing the topping.

If you use the frozen grated cassava that is frozen, be sure to defrost it first. I usually use my microwave to defrost the frozen Cassava by placing and select auto-defrost. The other method is a water bath, fill up a large bowl with 3/4 cold water and submerge the cassava package(s), by placing a glass upside down for weight.

You can find the frozen grated Cassava at your local Walmart or any Asian store. 

The frozen Cassava needs to have the juice removed before using it. By squeezing out the juice with cheesecloth or put the cassava in a strainer and press down until all the juice is squeezed out.

With fresh Cassava, first peel, then rinse and grate using a cheese grater or by using a food processor.

However, leftover fresh grated cassava can be frozen, by portioning out the cassava and placing it in an airtight container or Ziploc freezer bags for up to 3 months.

Creating the Batter

Let’s commence with the batter. Combine the grated cassava, butter, milk, a portion of the cheese, sugar, eggs, and coconut milk in a mixing bowl. Use a wire whisk to blend all the ingredients together. This step should take only a couple of minutes.

Baking the Cake

You’ll need a baking pan, which should be greased with oil. You can easily use cooking spray, such as Pam, or pour about 1 teaspoon of oil and spread it using your fingers. Pour the cassava mixture into the baking pan. By this point, the oven should have been preheated.

Bake the cassava cake until it’s done. While waiting, you can start preparing the topping. This is a straightforward process: simply mix all the topping ingredients as specified in the recipe below and cook until the texture thickens. Once the cassava cake is finished baking, pour the topping over it and spread it evenly. Sprinkle some extra cheese on top and bake again for a few minutes until the top turns a nice, golden brown.

Give this Cassava Cake Recipe a try. Enjoy!

Easy Cassava Cake Recipe with Flan Topping

INGREDIENTS

• 2 lbs grated cassava or 1 pkg frozen, grated cassava
• 1 cup desiccated coconut (optional)
• 1/2 can condensed milk (14 oz)
• 1 cup evaporated milk
• 1 can coconut milk (13.5 oz)
• 5 tablespoons Swerve granulated sugar
• 1/4 cup cream cheese
• 1 teaspoon vanilla extract
• 2 eggs, beaten
• 1/4 cup butter
• cheddar cheese (optional)

FOR THE CUSTARD TOPPING

• 3 eggs
• 1 can of condensed milk
• 1/2 can heavy cream
• 1/2 cup coconut milk
• 1/4 cup granulated sweetener of choice (I use Allulose)
• 1 tablespoon (The Perfect Blend Flour) mixed with 2 tablespoon half and half

DIRECTIONS

1. Preheat oven at 375 degrees
2. Prepare 9 X 13 baking dish with butter or cooking oil spray and set aside.
3. In a large bowl, combine all ingredients using a whisk and mix well.
4. Pour the mixture into the prepared baking dish and bake for 45 minutes.
5. After the cassava cake is baked, combine and mix all of the ingredients for the custard in a small bowl. Pour custard on top of the cassava cake and bake for another 15 minutes or until custard turns golden brown.
6. If adding the shredded cheddar cheese, sprinkle cheddar cheese on top of the baked cassava cake, and bake for another 10 minutes.
7. Serve and enjoy!

NOTES

Serve warm or can be served chilled.

Served warm or chilled, the Cassava Cake can be placed in the refrigerator for 3-4 days.

If you prefer, in addition to or instead of the custard topping, shredded cheddar cheese is a wonderful alternative.

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