Cassava Cake is a popular Filipino dessert or snack made with cassava and topped with a creamy custard layer. It's super easy to make with just five simple ingredients!
Jump to:
What is Cassava Cake?
Cassava Cake, or Cassava Bibingka, is a popular Filipino dessert, often enjoyed as an afternoon snack or merienda in the Philippines. This delicious treat is made with grated cassava, coconut milk, sugar, and sometimes macapuno (coconut sport).
This Cassava Cake recipe is baked until firm on the outside but still chewy inside. What makes it special is the creamy custard layer on top with a mild caramelized flavor.
A similar cassava dessert from Quezon is called budin.
Ingredients you'll need
Notes and substitutions
- Grated cassava: This is a versatile root crop, also known as yuca or manioc. You can use either fresh or frozen finely grated cassava. If you're not sure how to prepare it, check out my detailed instructions on how to prepare cassava.
- Glutinous rice flour: Also called sweet rice flour or "malagkit" in Filipino, this flour becomes sticky when cooked. Despite its name, it's gluten-free and not sweet at all.
- Coconut milk: I used full-fat coconut milk here. You can also use coconut cream (unsweetened) or evaporated milk. Just keep in mind that the texture and taste may vary slightly.
- Egg yolks: I did not include the egg whites to create a smoother, creamier custard layer.
How to make this recipe
Do not eat raw cassava. It contains naturally occurring forms of cyanide and can be toxic when ingested. The sweet variety, which is typically sold in the US, has less cyanide and can be made safe by peeling and cooking it. The bitter type needs to be soaked and cooked for hours before it's safe to eat.
Prep and organize
- If you're using frozen grated cassava, let it thaw overnight in the fridge or leave it out at room temperature.
- Preheat your oven to 350° F (177° C).
- Grease an 8x8 inch baking pan or dish. You can line it with parchment paper if you want to easily lift the whole cake out and transfer it to a plate.
Make the custard topping
Step 1: In a small bowl, mix together 2 egg yolks, ½ can of sweetened condensed milk (about ⅔ cup), ¼ can of coconut milk (about ⅓ cup), and a pinch of salt.
Step 2: Whisk everything until smooth, then set it aside.
Make the cassava mixture
Step 3: In a large mixing bowl, add 1 pound of grated cassava root (about 1⅔ cups), ½ cup glutinous rice flour, and the remaining condensed milk and coconut milk.
Step 4: Stir the mixture until everything is well combined.
Bake
Step 5: Pour the cassava mixture into the pan or baking dish, then spread it out evenly.
Step 6: Bake for 30 minutes, or until the top sets and firms up.
Step 7: Take the dish out of the oven and pour the custard over the top. Gently tilt the dish to spread the custard evenly.
Step 8: Put it back in the oven and bake for another 25 to 30 minutes, or until the custard is set.
Then, broil on low for 3 to 5 minutes, just until the edges turn slightly brown. Watch closely to avoid burning. Let the cake cool in the pan.
Step 9: To remove the cake from the pan, run a knife around the edges and use the parchment paper to lift it out. Then, cut it into squares.
Cassava Cake can be enjoyed warm, chilled, or at room temperature.
Recipe FAQs
Cassava, also known as yuca, manioc, or mandioca, is a starchy root similar to sweet potatoes, yams, and taro. It's naturally gluten-free and you can find it fresh or frozen in Asian and Latin American supermarkets, as well as in many well-stocked grocery stores.
Cassava cake should be soft and slightly chewy, much like Palitaw (Sweet Rice Cakes). To make the cake lighter and softer, just add a little glutinous rice flour. For more flavor and texture, you can add macapuno or tender coconut strips.
In Filipino cuisine, cassava is mainly used for sweet dishes like Pichi-Pichi or Bilo-Bilo. You can boil it, cook it with coconut milk, or turn it into cassava chips. The tapioca starch extracted from cassava is also what's used to make the tapioca pearls used in desserts like Taho or Buko Pandan Salad.
You can skip the glutinous flour, but keep in mind it will change the texture a bit. Adding it makes the cake lighter, softer, and slightly chewy.
More cassava recipes
- Nilupak: Mashed boiled cassava mixed with condensed milk and butter, topped with grated coconut or cheese.
- Pichi-Pichi: Steamed cassava cakes made with lye wayer, coated with grated coconut or cheese.
- Cassava Suman: Steamed cassava rolls wrapped in banana leaves.
- Ginataang Kamoteng Kahoy: Tender cassava chunks simmered in sweetened coconut milk.
- Carioca: Crispy, chewy fried balls made with cassava or glutinous rice flour, coated with a sweet caramel glaze.
- Ginataang Bilo-Bilo: A warm dessert with sticky rice balls, various fruits (like jackfruit and saba bananas), and tubers (like ube and cassava) cooked in sweetened coconut milk.
More about cassava cake
Here are more frequently asked questions on Cassava Cake, including extra tips, troubleshooting, and other information.
Other cakes and baked desserts you may like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
Cassava Cake
Equipment
- 8x8-inch baking pan or dish
- Mixing bowls
- Whisk
- Spatula
Ingredients
- 1 pound finely grated cassava about 1⅔ cups (see note)
- ½ cup glutinous rice flour (see note)
- 1 (14-ounce) can condensed milk divided
- 1 (13.5-ounce) can coconut milk divided (see note)
- 2 egg yolks (see note)
- A pinch of salt
Instructions
Note: Raw cassava can be toxic when ingested as it contains naturally occurring forms of cyanide. Cooking it properly makes it safe to eat.
- Preheat the oven to 350° F (177° C).
- Combine 2 egg yolks, ½ can of condensed milk (about ⅔ cup), ¼ can of coconut milk (about ⅓ cup), and a pinch of salt in a small bowl. Whisk until smooth. Set aside.
- Combine 1 pound grated cassava, ½ cup glutinous rice flour, and the rest of the condensed milk and coconut milk in a large bowl. Mix until well combined.
- Pour cassava mixture into the pan and spread it evenly.
- Bake for 30 minutes until the top has firmed up.
- Take it out from the oven and pour the custard on top. Tilt the dish to spread it evenly.
- Bake for another 25 to 30 minutes until the custard is set.
- Broil on low for 3 to 5 minutes until slightly browned around the edges; watch it closely, so it doesn't burn. Let it cool.
Video
Notes
- Grated cassava: You can use either fresh or frozen finely grated cassava.
- Glutinous rice flour: Known as sweet rice flour or "malagkit" in Filipino, this flour becomes sticky when cooked. Despite its name, it is gluten-free and not sweet at all.
- Coconut milk: I used full-fat coconut milk. You can also use unsweetened coconut cream or evaporated milk, bu this may slightly change the texture and taste.
- Egg yolks: I excluded the egg whites to create a smoother, creamier custard layer.
Bim says
So yummy! Another recipe added to my collection. Easy to make. If I reduce the amount of condensed milk will it affect the consistency of the cake?
Nora says
Hello Bim! This cassava cake is a forgiving recipe, go ahead and reduce the condensed milk. The slight difference in texture shouldn't be a big deal. =)