A simple and delicious recipe for Cassava Cake, a popular Filipino dessert made from grated cassava (also known as yuca).
Ingredients
- 2cupsgrated fresh cassava
- 1cupcoconut milk
- 14ozsweetened condensed milk
- 1/2cupevaporated milk
- 2piecelarge eggs
- 1/2cupsugar
- 1tspbaking powder
- 1/4tspsalt
- 1/4cupgrated cheese
- 1/4cupcoconut flakes
How to make Cassava Cake
Preheat the Oven
Preheat your oven to 350°F (175°C).
Prepare the Batter
In a large mixing bowl, combine the grated cassava, coconut milk, sweetened condensed milk, evaporated milk, eggs, sugar, baking powder, and salt. Mix everything together until well combined.
Pour into a Baking Dish
Grease a baking dish (approximately 9x13 inches) and pour the cassava mixture into it. Spread the mixture evenly.
Bake
Bake in the preheated oven for about 45-55 minutes, or until the top is golden brown and the center is set. You can use a toothpick to check if it comes out clean.
Optional Toppings
If using, sprinkle the grated cheese and coconut flakes on top of the cake in the last 10 minutes of baking for added flavor and texture.
Cool and Serve
Once done, remove from the oven and let it cool for a few minutes. Cut into squares or rectangles and serve warm or at room temperature.
Tips & Tricks
Cassava cake can be enjoyed on its own or with various toppings like additional cheese, latik (coconut caramel), or fresh fruit.
FAQS
How do I make cassava cake from scratch?
To make cassava cake from scratch, you'll need to combine 2 cups of grated fresh cassava with 1 cup of coconut milk, 14 oz of sweetened condensed milk, 0.5 cup of evaporated milk, 2 large eggs, 0.5 cup of sugar, 1 tsp of baking powder, and 0.25 tsp of salt. Mix well, pour into a greased baking dish, and bake at 350°F (175°C) for 45-55 minutes until golden brown.
Is cassava cake suitable for gluten-free diets?
Yes, cassava cake is naturally gluten-free since it is made from grated cassava, which is a gluten-free root vegetable. This makes it a great dessert option for those with gluten sensitivities or celiac disease.
What can I substitute for sweetened condensed milk in cassava cake?
If you need a substitute for sweetened condensed milk in cassava cake, you can use a mixture of evaporated milk and sugar. For every cup of sweetened condensed milk, combine 1 cup of evaporated milk with 1 cup of sugar, and adjust to taste.
How should I store leftover cassava cake?
To store leftover cassava cake, let it cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to a week or frozen for up to three months. Just make sure to thaw it in the fridge before serving.
What are some good pairings for cassava cake?
Cassava cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with fresh fruit like mango or a drizzle of coconut cream for an extra tropical touch.
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