Cassava cake is a popular Filipino dessert made from grated cassava, coconut milk, and condensed milk, topped with a creamy custard layer. This delicious and comforting dessert is perfect for sharing with family and friends on special occasions or as a sweet treat any time of the year.
Ingredients:
For the Cake:
- 2 pounds (about 1 kg) fresh cassava, peeled and grated
- 1 can (14 ounces) sweetened condensed milk
- 1 can (13.5 ounces) coconut milk
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For the Custard Topping:
- 1 can (14 ounces) sweetened condensed milk
- 1 can (13.5 ounces) coconut milk
- 2 large eggs
- 1/4 cup granulated sugar
- 1/4 cup grated cheese (optional, for topping)
Instructions:
1. Prepare the Cassava:
- Peel the fresh cassava and grate it using a box grater or food processor.
- Place the grated cassava in a large mixing bowl and set aside.
2. Make the Cake Batter:
- In a separate bowl, combine the sweetened condensed milk, coconut milk, granulated sugar, melted butter, eggs, vanilla extract, and salt.
- Whisk the ingredients together until well combined and the sugar has dissolved.
3. Mix the Cassava and Batter:
- Pour the prepared cake batter over the grated cassava.
- Stir until the cassava is evenly coated with the batter.
4. Assemble and Bake:
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish with butter or cooking spray.
- Pour the cassava mixture into the prepared baking dish, spreading it out evenly.
5. Prepare the Custard Topping:
- In a separate bowl, whisk together the sweetened condensed milk, coconut milk, eggs, and granulated sugar until smooth.
6. Add the Custard Topping:
- Gently pour the custard mixture over the cassava batter in the baking dish.
7. Bake the Cassava Cake:
- Place the baking dish in the preheated oven and bake for about 45-50 minutes, or until the top is set and golden brown.
8. Cool and Serve:
- Remove the cassava cake from the oven and let it cool completely in the baking dish.
- Once cooled, slice the cake into squares or rectangles.
- Optionally, sprinkle grated cheese on top of the cake before serving.
9. Enjoy:
- Serve the cassava cake at room temperature as a delightful dessert or snack.
Serving Suggestions:
- Hot or Cold: Enjoy the cassava cake warm or chilled, according to your preference.
- Tea or Coffee: Pair with a cup of hot tea or coffee for a comforting treat.
- Party Dessert: Serve at gatherings, potlucks, or celebrations for a crowd-pleasing dessert option.
Cooking Tips:
- Fresh vs. Frozen Cassava: If fresh cassava is not available, you can use frozen grated cassava, which is often sold in the freezer section of Asian grocery stores.
- Consistency: The cake should have a slightly firm and chewy texture, similar to a baked pudding, once cooked.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual slices in the microwave or enjoy them cold.
Why You’ll Love This Recipe:
- Rich and Creamy: The combination of cassava, coconut milk, and condensed milk creates a luscious and creamy texture.
- Sweet and Fragrant: Enjoy the sweet aroma and flavor of coconut and condensed milk infused into every bite.
- Easy to Make: Simple ingredients and straightforward instructions make this cassava cake recipe accessible to all levels of home cooks.
- Crowd Favorite: A beloved Filipino dessert that is sure to impress family and friends with its comforting and nostalgic taste.
Conclusion:
Indulge in the rich and comforting flavors of homemade cassava cake with this authentic Filipino recipe. Whether enjoyed as a dessert, snack, or party treat, this delicious cake is sure to satisfy your sweet cravings and bring joy to any occasion. Gather your ingredients and whip up a batch of cassava cake to share with your loved ones today!