Cassava Cake is a beloved dessert in Filipino cuisine. Known for its rich, chewy texture and decadent flavors, this treat is made from grated cassava, coconut milk, and condensed milk, topped with a sweet custard layer. It’s a favorite at celebrations and family gatherings due to its unique taste and the nostalgia it evokes.
Ingredients
For the Cassava Base:
2 pounds (900g) fresh grated cassava or frozen, thawed
1 cup coconut milk
1 cup evaporated milk
1 cup sweetened condensed milk
1/2 cup sugar (adjust to taste)
2 eggs, beaten
1/4 cup melted butter
1 cup grated coconut (optional, for added texture)
For the Topping:
1 can (14 oz) sweetened condensed milk
2 egg yolks
1/2 cup coconut cream
Optional Garnish:
Grated cheese
Toasted coconut flakes or caramelized coconut
Whipped cream (for a modern twist)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or use parchment paper for easy removal.
Prepare the cassava base:
In a large mixing bowl, combine the grated cassava, coconut milk, evaporated milk, condensed milk, sugar, beaten eggs, and melted butter.
Stir until the mixture is well incorporated.
If you prefer more texture, fold in the grated coconut.
Bake the base:
Pour the mixture into the prepared baking dish, spreading it evenly.
Bake for about 45-50 minutes or until the top is set and slightly golden.
Prepare the topping:
In a bowl, whisk together the condensed milk, egg yolks, and coconut cream until smooth.
Pour this mixture over the baked cassava base.
Final bake:
Return the dish to the oven and bake for another 15-20 minutes or until the topping sets and develops a golden brown hue.
Cool and garnish:
Allow the cassava cake to cool before cutting into squares.
Garnish with grated cheese or toasted coconut flakes if desired.
Method Overview
Mixing the cassava base ingredients ensures an even distribution of flavors.
Baking in two stages allows the base to set before the creamy topping is added.
Garnishing adds depth in flavor and presentation.
History
Cassava, or kamoteng kahoy in the Philippines, is native to South America but has been a staple in Southeast Asian diets since it was introduced by Spanish colonizers. Cassava Cake, with its rich and luscious layers, embodies Filipino hospitality and ingenuity, showcasing the use of simple, accessible ingredients to create a decadent dish.
Cassava Cake is deeply rooted in the rich culinary traditions of the Philippines, where cassava (or kamoteng kahoy) has been a staple crop for centuries. The plant, originally native to South America, was brought to Southeast Asia by early Spanish and Portuguese explorers in the 16th century. It quickly adapted to the tropical climate of the region and became a valuable source of sustenance due to its resilience and high carbohydrate content.
Origins and Evolution
The use of cassava in Filipino cuisine started with simple boiled or steamed preparations. Over time, as the Spanish colonization influenced Filipino cooking, local ingredients like cassava were incorporated into more sophisticated recipes. The creation of Cassava Cake is a testament to the Filipinos’ innovative approach to adapting their agricultural resources into unique, flavorful dishes.
Traditionally, Cassava Cake was enjoyed during family gatherings, fiestas, and special occasions like birthdays and holidays. Its affordability and simple ingredients made it accessible to a wide range of households, while its indulgent taste made it a favorite treat across different generations.
Cultural Significance
Cassava Cake is more than just a dessert—it symbolizes warmth and hospitality. The act of making this cake is often a communal affair, with family members pitching in to grate the cassava, mix the ingredients, and prepare the custard topping. Each region of the Philippines may have its own variation of the dish, adding ingredients such as grated coconut, macapuno (a type of coconut sport), or cheese for added flavor.
Today, the dessert has become a popular item in bakeries and home kitchens alike, both in the Philippines and abroad, particularly among the Filipino diaspora. It is often served at parties, potlucks, and even as a regular snack or breakfast item. The dish has evolved to include modern variations, such as those with added ube (purple yam) or a cheese topping for a sweet and salty combination.
Benefits
Energy-boosting: Cassava is rich in carbohydrates, providing a source of quick energy.
Nutrient-dense: Coconut milk and eggs contribute vitamins and minerals like Vitamin B, potassium, and iron.
Gluten-free: Cassava is naturally gluten-free, making this dessert suitable for those with gluten sensitivities
Benefits of Cassava Cake
Cassava Cake is not only a tasty treat but also comes with some surprising benefits:
Rich in Carbohydrates for Energy: Cassava is a starchy root that is an excellent source of complex carbohydrates, making it a great energy booster. This dessert can provide a quick source of fuel for those needing a pick-me-up.
Contains Essential Nutrients:
Vitamins and Minerals: Cassava contains important nutrients such as Vitamin C, which is known for its antioxidant properties, and minerals like manganese, which supports bone health and metabolism.
Eggs in the recipe add protein and essential amino acids that aid in muscle repair and growth.
Coconut Milk and Cream Benefits:
These ingredients add a unique flavor while also providing healthy fats that support brain health and help absorb fat-soluble vitamins.
Gluten-Free:
Cassava is naturally gluten-free, making this cake suitable for those with gluten intolerances or celiac disease.
Rich in Fiber:
Cassava contains dietary fiber, which aids digestion and promotes a healthy gut. Fiber also helps to keep you feeling full longer, which may help in managing appetite.
Tips for Health-Conscious Bakers
For a lighter version, consider reducing the amount of sugar and using light coconut milk.
You can also incorporate some grated carrots or other vegetables to add nutrients and subtle flavor without altering the texture.
Note: Although cassava has benefits, it should be consumed in moderation due to its high-calorie content. Overconsumption can lead to excess calorie intake. Always ensure cassava is properly cooked, as raw cassava contains cyanogenic glycosides that can be toxic if not processed correctly.
Nutritional Information (per serving)
Calories: ~350
Protein: 5g
Carbohydrates: 50g
Fat: 15g
Fiber: 2g
Sugar: 30g
Nutritional Information for Cassava Cake (per serving, approximately 1/12 of the recipe)
Keep in mind that these values are approximate and can vary based on the specific brands and types of ingredients used.
Calories: 310-350 kcal
Total Fat: 15-20g
Saturated Fat: 12-15g
Cholesterol: 70-90mg
Sodium: 100-150mg
Total Carbohydrates: 40-45g
Dietary Fiber: 2-3g
Sugars: 20-25g
Protein: 5-6g
Vitamin C: 8-10% of the Daily Value (DV)
Calcium: 10-12% of the DV
Iron: 5-6% of the DV
Nutritional Benefits Explained
Energy-Boosting Carbs: Cassava provides the body with essential energy through its high carbohydrate content.
Healthy Fats: Coconut milk and cream contain medium-chain triglycerides (MCTs), which are known to support heart health and provide a quick energy source.
Protein: Eggs contribute to the protein content, aiding in muscle maintenance and repair.
Vitamins and Minerals: The presence of vitamin C helps with immune function, while calcium and iron support bone health and oxygen transport in the blood, respectively
Methods for Preparing Cassava Cake
To make the best cassava cake, follow these tried-and-true methods for each stage of preparation:
1. Preparing the Ingredients
Grate or Thaw Cassava: If using fresh cassava, ensure it is peeled, washed, and grated. For frozen cassava, thaw completely and drain any excess moisture for better consistency.
Whisk Eggs Thoroughly: Be sure to beat the eggs well before adding them to the mixture to ensure an even distribution of texture and moisture.
Melt the Butter: This ensures it blends smoothly into the cassava mixture without forming lumps.
2. Combining Ingredients
Mix Evenly: Combine the grated cassava, coconut milk, evaporated milk, sweetened condensed milk, sugar, and melted butter in a large mixing bowl. Use a spatula or wooden spoon to stir until the mixture is homogeneous.
Fold Carefully: If you add grated coconut or other ingredients for texture, gently fold them in to maintain the fluffiness of the mixture.
3. Baking the Base
Grease the Pan: Use butter or oil to lightly grease the baking dish or line it with parchment paper to prevent sticking and make removal easier.
Level the Mixture: Pour the cassava mixture into the dish and use a spatula to spread it evenly for uniform baking.
Monitor Baking Time: Bake at 350°F (175°C) for 45-50 minutes or until the top is set and golden brown. Use a toothpick to check doneness; it should come out clean with a few moist crumbs.
4. Preparing the Topping
Blend Smoothly: Mix condensed milk, egg yolks, and coconut cream until the topping is lump-free.
Pour Gently: Carefully pour the topping over the baked cassava base to avoid breaking the surface.
Even Spreading: Use a spatula or the back of a spoon to spread the topping evenly.
5. Finishing Touches
Broil or Bake Again: Return the dish to the oven and broil for 10-15 minutes until the topping is caramelized and golden. Watch carefully to avoid burning.
Cooling: Let the cake cool for at least 30 minutes before slicing to ensure it sets properly and maintains its structure.
Garnish: Add grated cheese, toasted coconut, or a dollop of whipped cream for added flavor and presentation.
Tips for Best Results
Use Quality Coconut Milk and Cream: High-quality coconut milk and cream yield a richer flavor.
Adjust Sweetness: If you prefer a less sweet dessert, reduce the sugar or condensed milk slightly.
Layering: For a twist, create two layers of cassava by pouring half the mixture, partially baking it, adding more of the cassava mixture, and then baking fully before adding the topping.
Considerations for Health
High in Calories: Due to the combination of coconut milk, condensed milk, and sugar, Cassava Cake is calorie-dense, so portion control is recommended for those watching their caloric intake.
Sugar Content: The recipe contains a significant amount of sugar, which should be consumed in moderation, particularly for those managing blood sugar levels.
Formation
Cassava Cake formation involves careful layering to create a contrast between the dense cassava base and the custardy topping. This contrast is what makes each bite so satisfying.
Conclusion
Cassava Cake is more than just a dessert; it’s a slice of Filipino culture. With each bite, you taste the balance of sweet and rich flavors, a testament to the tropical heritage and resourcefulness of Filipino cuisine.
Who Loves It?
Cassava Cake is adored by those who love tropical desserts and crave comfort food with a chewy, custard-like consistency. Filipinos across the globe often make this dish to celebrate their roots and share a taste of home.
Enjoy making this classic Cassava Cake, and feel free to share it with friends and family—it’s bound to impress at any gathering!