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+ servings
Cassava cake on a board

Cassava Cake

A dessert or snack made with cassava and topped with a creamy custard layer.
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


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


  • 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


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.



Calories: 199kcal | Carbohydrates: 29g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 33mg | Sodium: 40mg | Potassium: 230mg | Fiber: 1g | Sugar: 14g | Vitamin A: 102IU | Vitamin C: 7mg | Calcium: 83mg | Iron: 1mg