Cassava Cake Recipe (Budin from Quezon)

This cassava cake recipe is inspired by budin from Quezon - a simple baked cassava cake that's lightly sweet with a soft, chewy texture.

Simple but really delicious, the cassava flavor really stands out without being too rich or heavy.

It's also an easy, one-bowl recipe. Just mix everything together, pour it into the pan, and bake.

Ingredients You'll Need

Notes and Substitutions

• Cassava: I use frozen grated cassava. If there's a lot of liquid, drain off the excess so the batter isn't too watery. If using fresh cassava, peel it, remove the tough center core, and grate it finely.
• Coconut milk: Use full-fat for the best texture. You can use evaporated milk instead, but it won't taste as coconuty.
• Cheese: Adds a nice salty contrast to the sweet cake and browns nicely on top. You can use processed cheese (like Eden or Quickmelt), grated queso de bola, or cheddar cheese.

How to Make Cassava Cake (Step-by-Step)

Step 1: Prep the pan and oven

Preheat the oven to 350°F (175°C).

I used an 9-inch pie pan for thicker slices, but any similar-size round or square pan works. Just keep in mind: the bigger the pan, the thinner the cake.

Grease the pan well with butter or oil. The bottom will turn lightly golden as it bakes and form a really nice crust.

Step 2: Combine the ingredients

If using frozen cassava, let it thaw completely first, then squeeze or drain off any excess liquid so the batter doesn't turn out too thin.

If using fresh cassava: peel off the thick skin, then finely grate it. If you haven't worked with fresh cassava before, I have a step-by-step guide on how to prepare it.

In a bowl, whisk together:

• 1 pound grated cassava
• ¾ cup granulated sugar (use up to 1 cup if you like it sweeter)
• 1¾ cups coconut milk (a 13.5-oz can)
• 1 egg
• ½ cup grated cheese more for topping (Quickmelt, Eden, or Queso de Bola)
• ⅓ cup melted butter
• 1 teaspoon vanilla extract
• A pinch of salt

Mix until everything is well combined.

Step 3: Pour and top with cheese

Pour the mixture into your prepared pan and spread it out evenly. Sprinkle more grated cheese on top (as much as you like).

Place the pie pan on a baking sheet so it's easier to transfer in and out of the oven.

Step 5: Cool and slice

Let the cassava cake cool in the pan for at least 30 minutes before slicing. This helps it set and makes it easier to cut clean pieces.

Serve your cassava cake warm or at room temperature.

You can have it plain, or top it with more grated cheese, grated coconut, or even a drizzle of condensed milk if you want it sweeter.

Best Tips for Cassava Cake

• Drain the cassava well. If it's too watery, the cake won't set properly and can turn out too soft.
• Use full-fat coconut milk. It gives better flavor and a nicer texture.
• Bake it long enough. The long bake helps the top and bottom brown slightly and form a nice crust.
• Let it cool before slicing. It needs time to firm up so you can cut clean pieces.

Cassava Cake FAQs

More Kakanin to Try

• Cassava cake: A softer, richer version with a sweet custard topping.
• Biko: Sticky rice cooked in coconut milk and brown sugar, topped with latik.
• Suman sa lihiya: Rice cake wrapped in banana leaves, usually served with sugar or latik.
• Ube suman sa latik: Steamed rice cake with ube, topped with latik.
• Bibingkang malagkit: Baked sticky rice cake with coconut caramel topping.
• Kutsinta: Chewy brown rice cakes with grated coconut on top.
• Sapin-sapin: Layered sticky rice cake made with coconut milk and flavored layers.