Cassava cake is one of the Filipino delicacies or “kakanin”, it can be soft and chewy (that’s what I like) or firm.
It is easy to make and the ingredients are easy to find especially if you have cassava planted in your garden. I love how the delicious taste of the grated cassava (kamoteng kahoy) blends with coconut milk, egg, butter and milk mixture.
2 kg. grated cassava root
1 stick or 1/2 cup Butter, melted
3 Eggs, beaten
1 can Coconut Cream
2 cups Sugar
1/2 cup grated Cheese (optional)
1 can Coconut Milk
1 cup Whole Milk
1 teaspoon Vanilla Extract
1/2 teaspoon Salt
1 can Condensed Milk
1/3 cup Coconut Cream
3 Egg yolks
1/2 cup grated Cheese
- Prepare a baking pan and grease with butter. Set aside.
- In a large mixing bowl combine all Cassava Cake ingredients; mix thoroughly until even in consistency.
- Pour cassava mix in a greased baking tray
- Bake for 40-45 minutes at 375 degrees F.
- While baking in a sauce pan combine topping ingredients, mix thoroughly until even in consistency.
- Cook in low heat until sauce thickens.
- Remove cassava cake from oven then pour sauce on top, distribute evenly then place back in the oven and bake at 220C for 20 more minutes or until top turns golden brown.
- Let the Cassava Cake cool down for 30 minutes or longer before slicing and serving.
Share and enjoy!