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    Home » Desserts

    Cassava Cake

    Published: Oct 22, 2022 by Nora Rey · This post may contain affiliate links · 2 Comments

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    Cassava Cake, also known as Cassava Bibingka, is a dessert or snack made with cassava and topped with a creamy custard layer. All you need are five ingredients!

    You may also like Creamy Leche Flan, a rich custard dessert.

    Slices of Cassava Cake on parchment paper-lined board.
    Jump to:
    • Ingredients you'll need
    • How to peel and cut fresh cassava
    • How to grate fresh cassava
    • How to make this recipe
    • Frequently asked questions
    • More about cassava cake
    • Watch how I make it here
    • Other dessert recipes you may like
    • 📖 Recipe
    • 💬 Comments

    Ingredients you'll need

    Individual ingredients for Cassava Cake

    Notes and substitutions

    • Glutinous rice flour: It is also known as sweet rice flour or malagkit in Filipino. Despite its name, it is gluten-free and not sweet at all.
    • Coconut milk: I used full-fat coconut milk. You can also use coconut cream (without sugar) or evaporated milk – the texture and taste may slightly change.
    • Egg yolks: I excluded the egg whites for a smoother, creamier custard layer.

    How to peel and cut fresh cassava

    Do not eat raw cassava. It contains naturally occurring forms of cyanide and can be toxic when ingested. Its sweet variety, typically sold in the US, contains less cyanide content and is removed by peeling and cooking. The bitter type requires hours of soaking and cooking before it becomes safe to eat. 

    (1)Cut both ends of the cassava root and divide them into smaller sections. (2)Make a vertical slit through the skin.

    (3)Carefully lift the thick, brown layer with your knife or slice off the peel. Remove any black spots or discoloration. (4)Cut them in quarters lengthwise and remove their woody, fibrous core.

    Dividing cassava root into smaller sections. Cutting a vertical slit through the skin of the cassava and lifting the thick, brown skin with a knife. Removing the core of the cassava.

    How to grate fresh cassava

    Using a box grater

    Rinse cassava under cold running water and grate them using the fine shredding holes of a box grater.

    Shredding the cassava using the fine shredding holes of a box grater.

    Using a food processor

    (1)Use the shredding blade attachment of a food processor. (2)The shreds won't be as fine as we'd like for the cake — don't stop here!

    (3)Switch to the "S" blade attachment. (4)Pulse them for eight to ten seconds until they are very fine.

    Shredding blade attached to the food processor and checking the shreds it produced. Switching to the "S" blade of the food processor. Finely shredded cassava in the food processor.

    How to make this recipe

    Prep and organize

    • If using frozen grated cassava, thaw it overnight in the fridge or at room temperature.
    • Preheat the oven to 350° F (177° C).
    • Grease an 8x8 inch baking pan or dish. Use parchment paper if you'd like to pull out the entire cake and transfer it to a plate.

    Make the custard topping

    (1)Combine egg yolks, ½ can of condensed milk (about ⅔ cup), and ¼ can of coconut milk (about ⅓ cup) in a small bowl. (2)Whisk until combined. Set aside.

    Egg yolks, condensed milk, and coconut milk in a bowl. Whisking the custard mixture in the bowl.

    Make the cassava mixture

    (3)Combine grated cassava, glutinous rice flour, and the rest of the condensed milk and coconut milk in a large mixing bowl. (4)Mix until well combined.

    Adding coconut milk to the cassava mixture in the bowl. Mixing the cassava mixture with a rubber spatula.

    Bake

    (5)Pour cassava mixture into the pan and spread it evenly. (6)Bake for 30 minutes until the top has firmed up.

    Pouring the cassava mixture into the parchment paper-lined pan. Holding the partially baked cassava cake in the pan.

    (7)Take it out from the oven and pour the custard on top. Tilt the dish to spread it evenly. (8)Bake for another 25 to 30 minutes until the custard is set.

    Broil on low for three to five minutes until slightly browned around the edges; watch it closely, so it doesn't burn. Let it cool.

    Pouring the custard mixture on top of the partially baked cassava cake. Holding the baked cassava cake in the pan.

    If you wish to take it out of the pan, run a knife around the edges and use the parchment paper to pull it out. Cut them into squares.

    Cutting the cassava cake into squares with a knife.

    Cassava Cake can be served warm, chilled, or at room temperature.

    Cassava cake slices on a parchment paper-lined board.

    Frequently asked questions

    What is cassava?

    Cassava is also known as yuca, manioc, or mandioca. Like sweet potato, yam, and taro, it is a starchy tubular root that is naturally gluten-free. It is sold fresh or frozen in Asian and Latin American supermarkets and some well-stocked grocery stores.

    What makes a good Cassava Cake?

    Cassava Cake should be soft and slightly chewy, similar to Palitaw (Sweet Rice Cakes). Adding a small amount of glutinous rice flour makes the cake lighter and softer. For more flavor and texture, you can add macapuno or tender coconut strips.

    How is cassava used in Filipino cuisine?

    In Filipino cuisine, cassava is primarily used in sweet preparations like Pichi-Pichi or Bilo-Bilo. It can simply be boiled, cooked with coconut milk, or made into cassava chips. Tapioca starch made from cassava pulp is the same ingredient in tapioca pearls used in Taho (Silken Tofu with Sago and Syrup) or Buko Pandan Salad.

    Can I skip the glutinous flour?

    You can, but the texture will be slightly different. Adding glutinous flour makes the cake lighter, softer, and somewhat chewy.

    More about cassava cake

    Here are more frequently asked questions on Cassava Cake, including extra tips, troubleshooting, and other information.

    Watch how I make it here

    Other dessert recipes you may like

    • Red Velvet Cupcakes
    • Classic Banana Bread
    • Salted Caramel Pretzel Brownies From Brownie Mix
    • Brookie Bars from Brownie Mix
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    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 on a board

    Cassava Cake

    A dessert or snack made with cassava and topped with a creamy custard layer.
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Filipino
    Diet: Gluten Free
    Prep Time: 5 minutes
    Bake Time: 1 hour
    Total Time: 1 hour 5 minutes
    Servings: 16 bars
    Calories: 199kcal
    Author: Nora Rey
    Cost: $7-$9

    Equipment

    • 8x8-inch baking pan or dish
    • Mixing bowls
    • Whisk
    • Spatula

    Ingredients

    • 1 pound finely grated cassava about 1⅔ cups; fresh or frozen
    • ½ cup glutinous rice flour
    • 1 (14-ounce) can condensed milk divided
    • 1 (14-ounce) can coconut milk divided
    • 2 egg yolks
    US Customary - Metric

    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 egg yolks, ½ can of condensed milk (about ⅔ cup), and ¼ can of coconut milk (about ⅓ cup) in a small bowl. Whisk until combined. Set aside.
    • Combine grated cassava, glutinous rice flour, and the rest of the condensed milk and coconut milk in a large mixing 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 three to five minutes until slightly browned around the edges; watch it closely, so it doesn't burn. Let it cool.

    Video

    Nutrition

    Calories: 199kcalCarbohydrates: 29gProtein: 4gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 33mgSodium: 40mgPotassium: 230mgFiber: 1gSugar: 14gVitamin A: 102IUVitamin C: 7mgCalcium: 83mgIron: 1mg
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!
    « Palitaw (Sweet Rice Cakes)
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    Reader Interactions

    Comments

    1. Bim

      December 04, 2021 at 11:08 am

      5 stars
      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?

      Reply
      • Nora

        December 16, 2021 at 8:33 pm

        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. =)

        Reply

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