Filipino Cassava Cake Recipe
Filipino cassava cake is a creamy, sweet, and moist naturally gluten-free sheet cake that is covered with an aromatic eggy custard. Made in only one bowl, this rich dessert is as delicious as it is easy to make. According to food Blogger Ksenia Prints of At the Immigrant's Table, Filipino cuisine is a vibrant tapestry of flavors and textures, drawing influences from Spanish, Chinese, and indigenous cultures. And one dessert that perfectly captures this culinary fusion is the beloved cassava cake.
This delectable treat is made from grated cassava, eggs, and three types of milk — coconut milk, evaporated milk and condensed milk, resulting in a chewy and moist cake that's both sweet and savory. But what makes this dessert truly special is the addition of an eggy custard on top, which provides a velvety smoothness that's indulgent and comforting. So, whether you're a fan of traditional Filipino desserts or simply love trying new and exciting flavor combinations, this Filipino cassava cake recipe is sure to win your heart. Get ready to savor the cuisine of the Philippines in every bite, as we guide you through this delicious and easy-to-make recipe.
Gather the ingredients for this Filipino cassava cake
To make this dish, head to the closest Asian or Latin supermarket and grab frozen grated cassava. If you cannot find grated cassava, get frozen cassava that has been peeled already, defrost and grate it yourself — this is easiest to do in a food processor.
The rest of the ingredients you will need are very easy to find. Stock on condensed milk, evaporated milk, coconut milk, brown sugar and eggs for the cake. For the custard, add some egg yolks, cornstarch, and milk.
Make the batter
Take a large mixing bowl and blend the grated cassava, ¾ of the can of condensed milk, ¾ of the can of evaporated milk, ¾ of the can of coconut milk, sugar, and two whole eggs with a whisk. Stir the ingredients together until the sugar is completely dissolved, and then transfer the mixture into a baking dish or pan that has been greased beforehand. Set the mixing bowl aside — you are going to need it again, and you don't even have to wash it in between uses.
Bake the cake
Bake the cassava cake in a preheated oven at 375 F for 45-60 minutes, or until a toothpick inserted in the center comes out clean. The sides will cook quickly, while the middle will remain jiggly on top for a while; this is perfectly normal, just keep cooking the cake until the problem is solved.
Make the custard
When the cake is nearly done, use the same mixing bowl for preparing the custard. Whisk 1 tablespoon of cornstarch and 2 tablespoons of milk together until the cornstarch is fully dissolved. Next, add the remaining ¼ can of condensed milk, ¼ can of evaporated milk, ¼ can of coconut milk, and 2 egg yolks to the mixture to make the custard. Whisk the ingredients thoroughly until they are well combined.
Bake the cassava cake with custard topping
Once the cake is ready, take it out of the oven. Pour the prepared custard over the pre-baked cassava cake and put it back in the oven to bake for another 15-25 minutes or until the custard is fully cooked and turns a golden color.
Serve Filipino Cassava Cake Recipe
It is customary to serve this cake warm, but we liked it even more once it's had time to cool in the fridge, becoming more like a tres leches cake in taste.
Any way you have it, you are bound to enjoy the delightful flavors of cassava and eggy custard. Leftover cassava cake will keep in an airtight container for three days.
- 32 ounces frozen, grated cassava, thawed
- 1 (14-ounce) can condensed milk, divided
- 1 (12-ounce) can evaporated milk, divided
- 1 (13 ½-ounce) can coconut milk, divided
- 5 tablespoons brown sugar
- 2 eggs
- 2 egg yolks
- 1 tablespoon cornstarch
- 2 tablespoons milk
- Preheat the oven to 375 F. Prepare a square 9-inch baking pan by greasing it with butter or cooking spray.
- In a large bowl, whisk together the grated cassava, ¾ can of condensed milk, ¾ can of evaporated milk, ¾ can of coconut milk, brown sugar, and 2 whole eggs.
- Mix the ingredients thoroughly until the sugar is dissolved, and then pour the mixture into the greased pan or baking dish.
- Bake the cassava cake for 45-60 minutes, or until a toothpick inserted in the center comes out clean.
- Once the cake is baked, in the same bowl as the cake batter, whisk 1 tablespoon of cornstarch with 2 tablespoons of milk until fully dissolved.
- Prepare the custard by adding the remaining ¼ can of condensed milk, ¼ can of evaporated milk, ¼ can of coconut milk, and 2 egg yolks to the cornstarch mixture. Whisk well to combine.
- Pour the custard on top of the pre-baked cassava cake and bake for another 15-25 minutes, or until the custard is cooked and turns golden.
- Serve the cake warm, or transfer to the fridge to cool fully. Leftover cassava cake will keep in an airtight container for 3 days.
| Calories per Serving | 485 |
| Total Fat | 17.9 g |
| Saturated Fat | 12.9 g |
| Trans Fat | 0.0 g |
| Cholesterol | 94.3 mg |
| Total Carbohydrates | 73.4 g |
| Dietary Fiber | 1.8 g |
| Total Sugars | 34.6 g |
| Sodium | 133.6 mg |
| Protein | 10.1 g |
