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CASSAVA CAKE

Cassava Cake

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Cassava Cake is a delicious Filipino dessert made from finely grated cassava, coconut milk, and condensed milk. Topped with a creamy custard layer, it's a sweet treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Filipino
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound finely grated cassava
  • 1/2 cup glutinous rice flour
  • 1 14-ounce can condensed milk, divided
  • 1 14-ounce can coconut milk, divided
  • 2 egg yolks

Equipment

  • 9x13-inch Baking Pan
  • Mixing Bowl
  • Whisk

Method
 

  1. Preheat the oven to 350°F (177°C).
  2. Combine egg yolks, ½ can of condensed milk, and ¼ can of coconut milk in a small bowl. Whisk until combined. Set aside.
  3. 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.
  4. Pour cassava mixture into the 9x13-inch baking pan and spread it evenly.
  5. Bake for 30 minutes until the top has firmed up.
  6. Take it out from the oven and pour the custard on top. Tilt the dish to spread it evenly.
  7. Bake for another 25 to 30 minutes until the custard is set.
  8. 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.

Notes

Note: Raw cassava can be toxic when ingested as it contains naturally occurring forms of cyanide. Cooking it properly makes it safe to eat.
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