Since I’ve received tons of request for me to prepare this recipe, here it is. Cassava cake is one delicious local dessert recipe made from cassava or kamoteng kahoy. It may require some work when grating but it should be worth it. A hot cup of coffee with a slice of cassava cake in a rainy afternoon will seal the deal.
Here’s how to make Cassava Cake:
2 cups Grated Cassava
1 cup Condensed Milk
1 cup Evaporated Milk
3/4 cups Coconut Milk
1/2 cup Sugar
1 tsp. Vanilla
1/2 cup Melted Butter
1 cup Grated Cheese
1. Grate the cassava. (this will take some effort and time, so be patient). Or you can probably buy the frozen ones at the grocery store.
2. Squeeze the grated cassava with your hands to remove some of its juice. Set aside.
3. In a bowl, combine 3/4 cups evaporated milk, 1/2 cup coconut milk, sugar, melted butter and eggs. Whisk thoroughly.
4. Add in the grated cassava and 3/4 cups condensed milk. Then lastly add the grated cheese (leave some amount for the toppings).
5. Pour in the mixture into the baking dish. Bake for about 45 minutes at 200°C.
6. Remove from the oven and let it cool for about 15 minutes.
7. In a separate container, prepare the mixture for the toppings. Combine in the remaining evaporated milk, coconut milk and condensed milk. Whisk.
8. The pour the mixture at the top of the baked cassava cake. Top with some grated cheese. Bake for another 10 minutes or until the toppings turns brown.
Ready and Serve!
Note from Delish:
I know why I received a lot of recipe requests for cassava cake. I myself would say no to this local popular kakanin in the country. Especially in the Visayas where kamoteng kahoy thrives abudantly.
Some people might add macapuno string or young coconut meat, it’s up to you. But I want it cheesy.
If you also wanted to get your own kitchen cookware, go here:
If you have any question, please drop a comment below or send me an email.
Other Dessert Recipes to try:
Watch how to cook Cassava Cake here: