The Best Filipino Cassava Cake Recipe: A Beloved Dessert by Mom

When it comes to Filipino desserts, few can match the beloved status of cassava cake. This delightful treat, with its unique texture and rich flavor, is a favorite at family gatherings and celebrations.

Today, I’m sharing a special recipe passed down from my mom, who perfected this dish over the years.

What makes this recipe even more convenient is that you can find all the ingredients at your local 99 Ranch Market, making it easy to create this delicious dessert at home.

Why 99 Ranch Market?

Shopping at 99 Ranch Market makes this recipe a breeze. They carry a wide selection of Asian ingredients, including frozen grated cassava and all the other essentials needed for this recipe. It’s a one-stop-shop for all your cassava cake needs, ensuring you have fresh and high-quality ingredients.

Enjoy making this delightful cassava cake at home and sharing it with your loved ones. It’s a true taste of the Philippines that brings comfort and joy, just like my mom’s special recipe.

A Sweet History of Cassava Cake: Why It’s a Must-Try

Cassava cake is a cherished Filipino dessert with roots tracing back to the introduction of cassava (also known as yuca or manioc) from South America to Southeast Asia during the Spanish colonial period. Cassava quickly became a staple in the Philippines due to its adaptability to the tropical climate and its nutritional value.

The dessert is made by combining grated cassava with coconut milk, eggs, and condensed milk, creating a unique blend of creamy, chewy, and slightly sweet flavors. Over the years, variations have emerged, incorporating ingredients like cheese and coconut shreds to enhance its richness.

Why must you try cassava cake? Its delightful texture and the harmonious marriage of flavors make it a standout treat. Whether enjoyed warm or chilled, its simplicity and deliciousness capture the essence of Filipino culinary tradition. Perfect for any occasion, cassava cake is a testament to the creativity and resilience of Filipino cuisine, making it a must-try for anyone eager to experience authentic Filipino flavors.

Ingredients:

• 2 frozen bags (450g each) of grated cassava (defrost completely; do not squeeze out too much liquid to avoid dryness)
• 1 cup coconut milk
• 2 eggs
• 1/4 cup coconut water or regular water
• 2 tbsp melted salted butter
• 1 can (390g) condensed milk
• 1/2 cup grated cheese
• 1/3 cup coconut shreds

Cream Toppings:

TOPPINGS:

-1/2 cup condensed milk

-1/2 coconut milk

-1/2 cup shredded cheese or shredded coconut

-1/4 cup melted butter

FYI: Do not start cooking until the cassava cake is ready. Cook over low heat until it is melted and smooth.

Directions:

1. Preheat Your Oven: Set your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Prepare the Mixture: In a large mixing bowl, combine the grated cassava, coconut milk, eggs, coconut water, melted butter, condensed milk, grated cheese, and coconut shreds. Mix until the batter is smooth and well combined. The consistency should be thick but runny.
3. Pour the Mixture: Pour the cassava mixture into a baking dish. Be careful not to overfill the dish, as the cake will rise slightly during baking.
4. Cover and Bake: Cover the baking dish with foil. Place it in the preheated oven and bake for 45-55 minutes.
5. Check for Doneness: About 15 minutes before the end of the baking time, remove the cover to allow the top to brown slightly. Use a toothpick to check the cake; insert it into the center, and if it comes out clean and the cake is firm, it’s ready. If the cake is still runny, continue baking and check every few minutes.
6. Add the Topping: Once the cassava is firm, spread the cream topping mixture on top. Bake for 5 minutes, then broil on low to caramelize the topping for 2-3 minutes, or until golden brown and bubbly.
7. Let it cool: It’s best to allow the cassava cake to cool for 15-20 minutes before cutting so that the cream topping can slightly firm up. Enjoy!

Tips for Success:

• Defrost Properly: Make sure the grated cassava is completely defrosted before mixing. This ensures an even consistency.
• Avoid Dryness: Don’t squeeze out too much liquid from the cassava. The moisture is essential for a soft, moist cake.
• Watch the Baking Time: All ovens vary, so keep an eye on your cake as it bakes. It might take a bit longer than 55 minutes, depending on your oven.

Did you make this recipe? Please tag me on Instagram @melshealthybowl to be featured in my stories.

Follow me on Instagram for daily meal inspiration:

Need for easy recipes? Check these out:

• The Best Air-Fried Tortellini Caesar Salad with Smoked Salmon
• The Best Crispy Rice with Creamy Tuna (Easy Holiday Appetizer)
• The Best Miso Garlic Butter Shrimp Udon Bowl
• Easy Crispy Meatless Breakfast Bake (High Protein)
• Easy Salmon Pepper Lunch (10-Minute High-Protein Meal)

Disclosure: This site contains affiliate links to products. I may receive a commission for purchases made through these links.

Get notified monthly with NEW recipes, videos, health information, weight loss tips, and more!