Who, in all honesty, can resist a slice of soft, fluffy cake? There's magic in letting a big bite of something tasty dissolve in your mouth.There's a good reason why cake is such a popular treat around the world, not just in the Philippines. Cassava cake, however, is unique to the Philippines and is not to be found anywhere else. This cake (sometimes called pudding) is a Filipino dessert and party staple; it is milky, creamy, and incredibly moist. You only need one bite to understand why.
Cassava cake is one of the most delicious Filipino sweets and is perfect for any occasion. This dessert is perfect for sharing with friends and family or for savoring on your own.
Bibingka, the generic name for a wide variety of Filipino cakes, is the inspiration for this meal. Cassava cake is a unique alternative to the traditional bibingka made with sticky rice or galapong. Cassava cake's layers of cassava, coconut milk, and condensed milk make for a dessert that's as sweet as it is delicious. We're putting our own spin on this classic by adding cheese and butter. This is the ideal dessert since it makes your cassava cake creamier and cheesier while also adding a little salty bite.
Cassava Cake Ingredients
Except for the cheese, all of the components in this cassava cake are pantry staples. There are three main ingredients in this cake: cassava, coconut cream, and sweetened condensed milk. You'll eat every last bite of this dessert since each component brings something special to the table.
You may have noticed that neither white nor brown sugar were used in the preparation of this cassava cake. However, as we discussed before, this is only because these components are naturally sugary. Having no sugar but all these other components helps to balance out the richness of some cassava cakes, which can otherwise be too rich to consume. If you have a sweet tooth, though, I suggest macapuno as an alternative to sugar. It complements your coconut cream more perfectly, and it has a texture that regular sugar lacks. If you want to take it to the next level of deliciousness, add a teaspoon of vanilla extract.
Cassava cake can be cooked in a variety of methods, including broiling, steaming, and baking. The latter is what we'll be preparing today; there's nothing quite like a warm cassava cake right out of the oven. After that, refrigerate it for up to a week so you can enjoy your delicious dessert whenever you want!
How to Make a Cheesy, Creamy Cassava Cake
The first step in preparing a cassava cake is to mix the wet ingredients together after preheating the oven to 350 degrees Fahrenheit. Your eggs, evaporated milk, condensed milk, butter, and coconut milk or cream are all examples of these. Blend until silky, then fold in the shredded cassava and the remaining cheese (about half a cup). You should also thoroughly combine these. Despite the inclusion of chunks of cassava, the batter should be as smooth as possible. Put the cassava cake batter in a greased baking dish. The next step is to put it in the oven for an hour.
Next, make the frosting for your cassava cake. In a separate bowl, combine the coconut cream, condensed milk, quickmelt, and butter. Again, the desired consistency is something silky and dense, so make sure you have that. Put your cassava cake back in the oven after pouring the topping over it. Until the top is as thick as a custard, bake it at 350 degrees Fahrenheit for as long as you like. It's natural for the top to get a little toasty, so don't worry about that.
When the cake has finished cooking in the middle and is ready to be removed from the oven, set it aside to cool. Cut it into serving sizes and serve it with your favorite hot drink. It's time to start digging!
This cassava cake is a perfect example of why dessert should always come at the end of the meal. Share your thoughts on this delicious, buttery treat with us!
Ingredients
- 2 lbs. cassava grated
- 2 cups coconut cream
- 12 ounces evaporated milk
- 3 eggs
- 3 tablespoons butter melted
- 1/2 cup quick-melt cheese shredded
- 14 ounces condensed milk
Topping Ingredients:
- 1 cup coconut cream
- 7 ounces condensed milk
- 1 cup quick-melt cheese shredded
- 4 tablespoons butter melted
Instructions
- Preheat oven to 350F.
- Combine the wet ingredients in a mixing bowl starting by cracking the eggs. Beat until smooth. Pour the evaporated milk, condensed milk, butter, and coconut milk. Whisk everything together until the mixture smoothens.
- Add the grated cassava and ½ cup cheese in the bowl where the wet ingredients are at. Mix well.
- Transfer the mixture into a greased baking pan. Bake for 1 hour.
- Prepare the topping my mixing all the toping ingredients in a clean bowl. Mix everything together. Set aside.
- Pour the topping mixture over the baked cassava. Put the baking pan back in the oven. Continue baking for 350F until the topping thickens. Note: You will notice that it will burn a bit, that is normal.
- Remove the baking pan from the oven. Let the cassava cake cool down.
- Slice the cake into serving pieces. Serve for dessert.
Notes
- Grated cassava can be bought frozen from most Filipino grocery stores. Fresh cassava can also be used, make sure to grate it finely and then wring it before using.
- You should also be able to use an air fryer to cook the cassava cake. Set it to the same temperature, but make sure to cover the pan with aluminum foil in the first hour of cooking. Take the foil off and continue to air fry to finish the top.
- Adding macapuno strips to the mixture is a good way to level-up this recipe.
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