Indulge in the Irresistible Delights of Filipino Cassava Cake
Prepare to embark on a sweet and captivating journey through the culinary treasures of the Philippines as we delve into the world of Filipino Cassava Cake. This delightful dessert holds a special place in the hearts and palates of Filipinos.
Filipino Cassava Cake is a beloved dessert that epitomizes comfort and indulgence. It features grated cassava, a starchy root vegetable known for its natural sweetness and unique texture. This ingredient serves as the foundation of a moist and fragrant cake that captivates both the eye and the taste buds.
The magic begins as the grated cassava is combined with coconut milk, condensed milk, and aromatic flavors such as vanilla and pandan essence. The resulting batter is then poured into a baking dish and baked to perfection, transforming into a golden masterpiece with a delicate crust that encases a moist and custard-like interior.
One of the many charms of Filipino Cassava Cake lies in its versatility. While the classic recipe is already a delectable treat on its own, creative twists can be added to elevate the flavor profile. Some variations incorporate layers of cheese, resulting in a delightful blend of savory and sweet notes, while others introduce a sprinkling of toasted coconut for an added crunch and tropical flair. In my recipe, however, I top it with a basic custard!
So, join me as we unlock the secrets to crafting this Filipino dessert masterpiece. From sourcing the freshest cassava roots to achieving the perfect balance of sweetness, we will guide you through each step, ensuring a successful and unforgettable baking experience.
Ingredients
Cassava Cake
- 3/4 can (300g) condensed milk
- 3/4 can (300g) full fat coconut milk
- 9 ounces (255g) milk or plant-based alternative (almond, soy, etc.)
- 2 egg yolks
- 16 ounces grated cassava (AKA yuca; you can find this at Filipino markets!)
- 2 teaspoons vanilla extract or pandan extract
Custard Topping
- 2 egg yolks
- 1/4 can (100g) condensed milk
- 1/4 can (100g) coconut milk
Directions
1. Preheat oven to 350°F
2. Create the Cassava Cake Mixture. In a mixing bowl, combine the grated cassava, condensed milk, coconut milk, egg yolks, milk and vanilla (or pandan) extract.
3. Brush the inside of a baking dish with oil and pour the mixture. Bake for 45 minutes or until mixture has set.
4. Create the Custard Topping. In a medium bowl, combine egg yolks, condensed milk and coconut milk.
5. After the cassava cake bakes or is set, pour the custard mixture over the top of the cassava cake. Bake for another 15 – 20 minutes or until the custard is set.
6. Serve and enjoy! Sprinkle some pinipig (toasted rice) for some extra texture.
Questions?
What are the essential ingredients for Filipino Cassava Cake?
The essential ingredients for Filipino Cassava Cake include grated cassava, coconut milk, condensed milk, eggs, sugar, butter, vanilla extract, and optionally, cheese and toasted coconut.
Can Filipino Cassava Cake be made gluten-free?
Yes, Filipino Cassava Cake is naturally gluten-free as it uses cassava, which is a gluten-free root vegetable. Just ensure that other ingredients used are also gluten-free.
How long does it take to bake Filipino Cassava Cake?
The baking time for Filipino Cassava Cake is typically around 1 to 1.5 hours, depending on the size of the baking dish and the oven temperature.
Can Filipino Cassava Cake be made ahead of time?
Yes, Filipino Cassava Cake can be made ahead of time and stored in the refrigerator. It can be enjoyed chilled or reheated before serving.
Are there any variations of Filipino Cassava Cake?
Yes, there are variations of Filipino Cassava Cake that incorporate cheese as a topping or filling, adding a savory element to the sweet dessert. Toasted coconut can also be sprinkled on top for added texture and flavor.
What is the best way to grate cassava for Filipino Cassava Cake?
The best way to grate cassava for Filipino Cassava Cake is to use a box grater or a food processor with a grating attachment. Alternatively, pre-grated frozen cassava can be used.
Can Filipino Cassava Cake be made without condensed milk?
Yes, Filipino Cassava Cake can be made without condensed milk. You can substitute it with coconut cream or coconut milk to maintain the creamy and rich texture.
How to serve Filipino Cassava Cake?
Filipino Cassava Cake is typically served as a dessert or snack. It can be enjoyed on its own or with a cup of tea or coffee. It is often sliced into squares or rectangles before serving.
Are there any tips for achieving a moist and tender Filipino Cassava Cake?
To achieve a moist and tender Filipino Cassava Cake, ensure the cassava is properly grated and not over-squeezed, as it contains natural moisture. Also, avoid over-baking to prevent dryness.
Recipe
Cassava Cake
Ingredients
Cassava Cake
- ¾ can (300g) condensed milk
- ¾ can (300g) full fat coconut milk
- 9 ounces (255g) milk or plant-based alternative (almond, soy, etc.)
- 2 egg yolks
- 16 ounces grated cassava aka yuca
- 2 teaspoons vanilla extract or pandan extract
Custard Topping
- 2 egg yolks
- ¼ can (100g) condensed milk
- ¼ can (100g) coconut milk
Instructions
- Preheat oven to 350°F
- Create the Cassava Cake Mixture. In a mixing bowl, combine the grated cassava, condensed milk, coconut milk, egg yolks, milk and vanilla (or pandan) extract.
- Brush the inside of a baking dish with oil and pour the mixture. Bake for 45 minutes or until mixture has set.
- Create the Custard Topping. In a medium bowl, combine egg yolks, condensed milk and coconut milk.
- After the cassava cake bakes or is set, pour the custard mixture over the top of the cassava cake. Bake for another 15 – 20 minutes or until the custard is set.
- Serve and enjoy! Sprinkle some pinipig (toasted rice) for some extra texture.