Saturday, January 7, 2012

Cassava Cake

On Christmas this year I had my very first piece of cassava cake, a Filipino dessert made from shredded cassava root (or yucca) and coconut milk.

Now I know it looks kind of plain... but you have to listen to me... It's so good.

This cake is light, sweet and soft, kind of like Thai sticky rice or flan, but better (is that possible?).


We craved the cake for days, until we had to go to a Filipino market and pick up some cassava so I could try it on my own. I used fresh cassava root instead of the frozen stuff hoping this would help it taste more authentic!

Of course, it turns out  this is not necessary, just get the frozen stuff folks. Experts in real deal Filipino food tell me the frozen stuff even tastes better.

I was worried that much like my attempt at pancit, it would take awhile to pull it off, but guess what? It was easy!


This video from Panlasang Pinoy helped me through the process, I changed the recipe a little bit though, no shredded cheese in mine, I swapped it for more coconut flavor.

Shopping List (makes two pie pans)
Batter:
2 packs shredded cassava (about 2 lbs total weight)
1/2 cup condensed sweetened milk
1/4 cup butter, melted
1 can coconut milk
1/2 can evaporated milk
2 eggs
1/2 cup sugar
1/2 cup shredded coconut
1 tablespoon cream of coconut

Topping:
1/2cup condensed milk
3 egg whites
4 table spoons sugar

Preheat oven to 350 degrees. Grease two circular pie pans.

In a large bowl add all of your ingredients except the coconut milk (shredded cassava, butter, condensed milk, evaporated milk, sugar, eggs,  shredded coconut and cream of coconut) and mix thoroughly with a large spoon or fork.

Add coconut milk to the combined ingredients and mix again. To make the topping mix all ingredients in a small bowl and set aside. 


Pour into pie pans and bake for 50 minutes.

Take the cassava cakes out of the oven and evenly pour topping on each. Bake for 10 more minutes.

Let cake cool completely before serving. At least 3 hours in the refrigerator.  The consistency will not be right if the cake is warm.

20 comments:

  1. This looks amazing Michelle. I am a huge fan of anything with coconut in it.

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  2. Totally Yummy..Delciious..Love to try it..Bookmarked

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

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  3. This looks great - I'm a big fan of cassava - but have only ever had it as 'fries' - must try this.

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  4. We love philipino food, but I've never heard of this cake. However, anything with coconut is probably a winner in my book. It looks as light as you describe. Great post!

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  5. Wow, I am very intrigued! I've never used cassava root, but I do love fillipino deserts :) Looks amazing!

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  6. Looks great! Reminds of me the cassava cake my mom used to make

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  7. This cake sounds great! I will have to look for cassava. Thank you for sharing!

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  8. Looks creamy and delicious!

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  9. Loving the light color & texture... fabulous recipe!
    xo
    http://www.allykayler.blogspot.com

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  10. I totally agree with you that cassava cake is really a delight, but only a correction, it is a typical Brazilian dessert, very appreciated and consumed in Brazil ..

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  11. If you add "Minas cheese" in the recipe will be even more delicious!
    And another way to prepare this recipe, it's baked wrapped in banana leaves. You shoud try! It is definitely delicious, no regrets

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  12. Sounds really yummy!

    Could I ask how much is 1 can of coconut milk in ml or oz? What about for the evaporated milk? I don't live in the US and sometimes can sizes differ. Thanks!

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  13. Sounds really yummy with the coconut flavor.

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  14. This is a very popular Filipino dessert and one of my favorites... good recipe. I like to add coconut strips to mine tho'

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  15. i love cassava cake it's usually a favorite dessert to share by a Filipino during potluck dinners and parties.
    Great interpretation of the cassava cake. I'm always thrilled to see Filipino dishes featured... thank you!

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  16. What size can are you using for the evaporated and coconut milk? There are multiple different sized containers.

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    Replies
    1. 14 oz standard can for the coconut milk and 14 oz small can for the evaporated :)

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    2. Thank you so much! This blog has been a great discovery for me!

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    3. I'm so glad you like it! That makes my day :) Let me know if you ever have any other questions. ThatsSoMichelle@gmail.com

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  17. I love Cassava Cake. Although I am half Filipino, I've never tried making cassava cake before. I am definitely putting this on Pinterest. I would love to surprise my mom by making my own homemade cassava cake. There's this cheesy cassava cake I bought from the mall a couple weeks ago and it was pretty good.

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