This authentic Filipino cassava cake is naturally gluten free, coconutty and with a rich, baked custard topping. Made with fresh grated cassava, coconut milk and condensed milk it's easy to make and I've also got a Thermomix shortcut for it too! This is perfect for any Chinese New Year celebrations too.
About This Cassava Cake
Cassava cake is an absolutely delicious Filipino cake made from fresh, grated cassava root combined with coconut milk, condensed milk and evaporated milk. On top is a rich, egg custard layer. Cassava cake is called Cassava Bibingka after the Malay word Bingka which means cake. I'm sharing an authentic Filipino cassava cake made by my parent's helper Del who is a fantastic cook from the Philippines.
Del with Mimi
Is cassava cake gluten free? YES!
What does cassava cake taste like? It's delicious and coconutty and reminds me a bit of a mochi butter cake. It has a slightly stretchy and chewy texture.
This cassava a great cake that requires just a whisk and a grater, bowl and no mixer. The bottom cassava layer is steamed but the custard layer is baked.
Video How To Make Cassava Cake
Video: How to Make an Authentic Filipino Cassava Cake
Ingredients For Cassava Cake
Cassava - You will find this at an Asian grocery store. Look for Filipino or Fijian stores too. It can also be found pre-grated in the freezer section.
Milk - There are three types of milks used in cassava cake (it's an Asian tres leches cake!). The first is a full cream evaporated milk, the second is a sweetened condensed milk and the third is coconut milk.
Butter - Salted butter is best. Margarine is also used in the Philippines.
Eggs- Used for the cake and the custard. Use large eggs at room temperature.
Eden Cheese- This is a processed cheese popular in the Philippines. It tastes a bit like Kraft singles but in a block form. Subs are Kraft singles, Velveeta, American cheese or a young Gouda cheese. Tip: to grate cheese slices, cut and shape them into a block, freeze and grate or place the frozen cheese slices in the Thermomix and set to 15 seconds, speed #5. Scrape and repeat if needed.
Tips For Making Cassava Cake
1 - Grating the cassava is the only really boring task but if you cut it up into inch sized cubes you can put it in the Thermomix and it will grate it up for you in less than a minut. Place 500g or 1.1.lbs of 1 inch cubes of peeled cassava in the TM bowl and set to 15 seconds at speed 5 or 6. We are aiming for a desiccated coconut texture.
Cassava cake texture
2 - There's no need to squeeze excess liquid out of the grated cassava, leaving some in makes the cake moist. Draining the cassava in a sieve is sufficient.
3 - This cake is not overly sweet but if you like sweeter cakes (Filipino cakes tend to be quite sweet), you can add 1/4 cup of caster sugar to it or to taste. I usually add the sugar if I am baking this for people with a sweet tooth.
4 - The cake is also tasty just with the base layer (but the custard layer really makes it IMHO!).
5 - You can also add flavourings like vanilla or pandan to the main cake batter.
6 - You can bake this cassava cake in a round or square 20cm/8inch tin.
7 - Store the cake in an airtight container in the fridge for 4-5 days. You can also freeze it (cut it up first) for up to 3 months.
1/4 packet/40g/1.4ozs grated Eden cheese (see ingredient notes for subs)
Step-By-Step Instructions
Step 1 PREPARE - Grease a round of square 20cm/8inch tin (non springform as the mixture can leak). Line the base and sides with parchment. Have a large pot with 2-3 inches of water in it and trivet ready to steam the cake (make sure the cake tin will fit).
Step 2 CASSAVA - Peel cassava by lifting the "bark" outside with a sharp, small knife. Cut lengthways and remove the thin, white inner root vein. Grate with a fine grater. (Thermomix directions for grating: cut cassava into 1 inch pieces and place in TM bowl. Set to 15 seconds, speed #6). Place the grated cassava in a sieve and allow to drain excess liquid if any.
Removing thin white vein
Step 3 WHISK - In a large bowl whisk the evaporated milk, condensed milk, coconut cream, melted butter and beaten egg together so that the butter is incorporated into the cake batter. Whisk in the drained cassava. Turn on the stove and start the water simmering. Pour the batter into the prepared tin, cover tightly with foil and steam for 45 minutes or until set when you insert a toothpick in the centre.
Step 4 COOL - Remove cake from the steamer, remove foil and allow to cool for 20 minutes or so on a cake rack. You can eat the cake as is or you can also add a custard topping (which I recommend).
Step 5 TOPPING - Preheat oven to 180C/350F fan forced or 200C/392F conventional. To make the topping, whisk the condensed milk with the coconut cream, egg and vanilla. Beat well until egg is totally incorporated. Stir in the grated cheese. Pour over the steamed cake and bake on the top rack for 25-30 minutes or until the top has caramelised. Cool and run a knife around the edge to loosen the custard before removing from the tin. Store the cake in an airtight container in the fridge for up to 5 days.
Mimi also loves cassava cake!
Personal Note
I brought this cassava cake to a neighbourhood dinner. Once a year, around 10 households on our street get together at this one couple's house who live 3 doors down from us and it ends up being around 20 or so people. Usually it is around Christmas but this year it was at the end of January which ended up being good timing as everyone was really relaxed.
We were asked to bring a salad and the couple hosting bbq's meat. I brought my favourite Cypriot grain salad and this cassava cake. We have a few Greek and Cypriot neighbours so they knew the salad but I wasn't sure if everyone would like the cassava cake. I heard a few people murmuring about whether it was a cheesecake at the other end of the table.
I was relieved that they all seemed to really like it and there wasn't any left. I think what really gave it the universal appeal was the caramelised custard layer on top.
But who really made an impression was Mr NQN. Talk during the dinner turned to sharks after the recent tragic 4 attacks in the space of a week. Mr NQN ended up showing pictures of other dangers in the water like his brother's kite surfing injury and then he showed pictures of when he contracted golden staph in his elbow bursitis and had to spend weeks in the hospital. I don't think anyone will forget those photos!
So tell me Dear Reader, have you ever tried a cassava cake or eaten cassava before?
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