Cassava Cake Recipe (Budin from Quezon)
A lightly sweet Quezon-style cassava cake with a soft, chewy texture and a golden crust topped with cheese.
Servings 8
Calories 269kcal
Equipment
- 9-inch pie pan (or similar-size round/square pan)
- Mixing bowl
- Whisk or spoon
Ingredients
- 1 pound grated cassava
- ¾ cup granulated sugar (use up to 1 cup if you like it sweeter)
- 1 (13.5-ounce) can coconut milk (about 1¾ cups)
- 1 egg
- ½ cup grated cheese more for topping
- ⅓ cup melted butter
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch pan with butter or oil.
- In a bowl, mix together the cassava, sugar, coconut milk, egg, cheese, melted butter, vanilla, and salt until well combined.
- Pour the mixture into the prepared pan and spread evenly. Sprinkle more grated cheese on top.Place the pie pan on a baking sheet.
- Bake for about 1½ hours. Start checking about 5 minutes early. The cake is ready when the top is browned and the center looks set.
- Let cool in the pan for at least 30 minutes before slicing.
Notes
- Cassava: I used frozen grated cassava, thawed and well drained. If using fresh, peel, remove the tough core, and grate finely.
- Coconut milk: Use full-fat for best texture. You can use evaporated milk, but it won't taste as coconuty.
- Cheese: Adds a salty contrast. Use processed cheese (Eden or Quickmelt), grated queso de bola, or cheddar.
- Drain cassava well so the cake sets properly.
- Use full-fat coconut milk for better flavor and texture.
- Bake until the top and bottom are lightly browned and the center is set.
- Let cool before slicing so it firms up and cuts cleanly.
Nutrition
Calories: 269kcal | Carbohydrates: 41g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 141mg | Potassium: 170mg | Fiber: 1g | Sugar: 20g | Vitamin A: 344IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 0.3mg