Cassava Cake Recipe
Growing up in the Philippines, I’d look forward to Christmas time because the streets would smell of sweet kakanin, a term generally used for all kinds of merienda (snack) and dessert made with sticky rice. People would be up in the wee hours of the morning as early as 3 or 4 am to attend simbang gabi (Night Mass). No one would mind because the manangs and manongs (street vendors) will be ready to serve any kakanin you can think of. Although cassava cake is made with grated cassava or kamoteng kahoy as we like to call it, this is one of my favorites and thrown into the kakanin mix.
The cake is moist in texture and irresistibly delicious with a custard layer on top. It can both be served warm or chilled (after being stored in the fridge).
- 2 ½ cups fresh cassava or frozen (sold in most asian markets)
- ½ cup coconut milk
- 1 tablespoon melted butter
- 1 egg
- 1 cup evaporated milk
- ¼ cup sugar
- 1 cup condensed milk
- ¼ cup condensed milk
- ¼ cup coconut milk
- 1 egg yolk
- ⅛ cheddar cheese grated (optional)
- Preheat oven to 350 F, and grease 11x7 pan with butter.
- If using fresh cassava, peel off the outer skin by sliding the knife in between the skin and the flesh. If the skin won't easily peel off then cut it out using the knifepeel the skin. Wash the remaining flesh and grate the cassava with a cheese grater.
- Make sure to squeeze out the liquid.
- If using frozen cassava, leave it at room temperature for at least 30 minutes to 1 hour to thaw.
In a large mixing bowl, add cassava, coconut milk, butter, egg, evaporated milk, sugar, condensed milk, and mix until well combined.
- Pour the mixture into a greased pan and bake for 35 minutes.
- Meanwhile, prepare the topping by mixing in a medium bowl, condensed milk, coconut milk, egg yolk until well combined, then set aside.
- When the cassava is golden brown and firm or 40 minutes into baking, remove the cassava from the oven and pour the topping over the casava and spread it, then bake for 10 to 15 minutes.
- (Optional) Add grated cheese and cook for 10 more minutes.
- Allow to cool, then serve!
P.S. If not eaten all at once by you and your loved ones, which I doubt that, cassava cake must be stored in an airtight container in the fridge and can last up to 1 week.