Rating: 4.8/5 | Preparation Time: 1 hour 15 minutes
Cassava cake is a favourite Filipino dessert primarily due to it is spongy and sticky like texture and coconut flavour. This cassava cake recipe is definitely one of the easiest and tastiest treats to make that would surely remind you of your childhood. Do you have no idea on how to prepare Filipino cassava cake or you just need some reminder on preparing this type of cake? Scroll through this guide to learn how to prepare the best Filipino cassava cake at the comfort of your home.
Brief History of Cassava Cake
Lets delve into the history of Cassava Cake.
- Origins: Cassava or Cassava root, yuca or manioc is one of the staple foods in tropic region original from South America but now grown in Southeast Asia and Africa. Cassava was brought to the Philippines during the Spanish colonization and it was immediately incorporated into the native diet.
- Cultural Importance: Time passed by and cassava cake developed as a sweet Filipino treat to be served in every gathering, birthday, Christmas and other festivities.
- Regional Variations: New variations of this Kakanin have emerged in different provinces of the Philippines, toppings such as cheese or macapuno strings are added in this dish.
- Popularity Abroad: Despite the said dessert being prepared from native chickens, it remained popular among the Filipino communities all over the world and is still a popular dish to this date when it comes to Pinoy cuisine.
Read more: Best Tres Leches Cake Recipe To Try in 2024
Ingredients for Cassava Cake Recipe
For the cake base:
- 2 pounds grated cassava (available at Asian markets, or you can grate fresh cassava)
- 1 can (14 oz) sweetened condensed milk
- 1 can (14 oz) coconut milk
- 1 can (12 oz) evaporated milk
- 1 cup sugar (adjust to taste)
- 2 eggs, beaten
- 1 cup grated cheddar cheese (optional, for a savory twist)
For the topping:
- 1 can (14 oz) coconut milk
- 1/4 cup condensed milk
- 1/4 cup grated cheese
How to Make Cassava Cake: Step-by-Step Instructions
Step 1: Prepare the Cake Mixture
First turn the oven on at 350°F (175°C), and next, grease a 9by13-inch baking pan.
In a large bowl, mix the grated cassava with condensed milk, coconut milk evaporated milk, sugar and beaten eggs.
Mix the given ingredients very well making sure that all gets into the mixture. To spice it up a little you can add a touch of vanilla essence into the batter or sprinkle some grated cheese on top of the mixture.
Step 2: Bake the Cassava Cake
After that the cassava mixture should be poured into the greased baking pan and spread evenly.
Put the pan into the heated oven and bake for 45-50 minutes, during which the top has to become firm homogenous colouring with the shade of pale gold.
When the cake is in the oven, you should begin preparing the topping as well.
Step 3: Prepare the Topping
In a small sauce pan, combine the coconut milk and the condensed milk on a low heat.
Stir at the same time until the mixture turns into thick cream. This, normally, should take about 10-15 minutes.
The topping should be placed aside until the cake is done baking.
Step 4: Top with the Frosting and Final Bake
Finally, when the cake has taken fifty minutes to bake, bake. To prepare the topping spread it evenly throughout the surface of the sunken cake.
Put as much grated cheese as you can on top of the coconut mixture spread on the dough.
Put the pan back into the oven and broil for an additional 10-15 minutes, until the top becomes golden brown and slightly burned.
Step 5: Cool and Serve
Lastly, let the cassava cake cool for 30 minutes down before slicing. This will also assist it to set and also to cut into square shapes which are more ideal. 2. Can be eaten warm or at ambient temperature. You can also chill it in the refrigerator and serve it cold, that’ll be perfect for when the sun is scorching.
Nutritional Value of Cassava Cake (per serving)
Lets look at the nutritional value of Cassava Cake:
- Calories: 350 kcal
- Carbohydrates: 45 g
- Protein: 6 g
- Fat: 15 g
- Sugar: 25 g
- Fiber: 2 g
- Sodium: 150 mg
While cassava cake is undeniably delicious, it’s a rich dessert best enjoyed in moderation. The high carbohydrate content comes from the cassava, while the coconut milk and condensed milk contribute to the fat and sugar content. However, the inclusion of eggs and cheese adds a bit of protein, making this dessert a somewhat balanced indulgence!
Useful Recommendations For a Pre-Eminent Cassava Cake
- Grated Cassava: Frozen grated cassava can be bought in the shops for Asians’ products. When grating fresh cassava it is advisable to remove the skin and to ensure that there are no hard cores present.
- Balance the Sweetness: It is recommended to reduce the amount of condensed milk or sugar though if you want a cake that is not very sweet.
- Topping Variations: If you still do not like taking cheese you can omit it and use only coconut for even a purely coconut experience.
Cassava cake is a classic Filipino dessert that reunites the taste of cassava and coconut that are comforting for many Filipinos. It is so simple to make, and so rewarding, and it is suitable for all occasions. This cassava cake recipe is perfect for a simple get together or even for a special take home snack on the weekends. Try it and feel the Filipino comfort that we can easily get right in our own homes!
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