Cassava Cake

cassava cake moms version1 Cassava Cake
Cassava Cake

Last time I posted a recipe called cassava cake, it was good but it’s more suited for people who like their cassava cake firm. So for this post we will do the soft and chewy version of this popular Philippine snack / dessert and what’s the best way to do it is to wait! Yes I will just wait because my mom is in New Zealand at the moment for the holidays so might as well make good use of her stay by asking her to cook some of my favourite dishes she prepared when I was younger, those dishes that I miss. This is one of them. So this I will call it “The mom’s version”, the texture of it is different from my original post as this is soft and chewy.

Now for those who want to try it or looking for this recipe you have two choices on what suits your preference the soft and chewy or the firm version.

Ingredients (Cassava Cake)

1kg grated cassava
1 1/2 large can coconut milk
1 large can evaporated milk
1/2 can condensed milk
2 eggs, beaten
1/2 cup butter, melted
1/2 cup grated cheddar cheese
1 cup brown sugar
1 bottle macapuno (Coconut Sport)

Ingredients (Topping)

1/2 large can coconut milk
1/2 can condensed milk
2 tbsp flour
2 tbsp sugar
2 egg yolks, beaten


1. In a large mixing bowl combine all Cassava Cake ingredients; mix thoroughly until even in consistency.
2. Pour cassavba mix in a greased baking tray, spread macapuno on top then bake in a 180C preheated oven for 45 minutes.
3. While baking in a sauce pan mix together topping ingredients, mix thoroughly until even in consistency. Cook in low heat until sauce thickens.
4. Remove cassava cake from oven then pour sauce on top, distribute evenly then place back in the oven and bake at 220C for 15 more minutes or until top turns golden brown.

Note : this recipe also appears @ Ang Sarap, original post can be seen here Cassava Cake

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