Filipino Cassava Cake Recipe
If you haven't tried cassava cake already, you don't know what you're missing! Here's an easy cassava cake recipe so you can make your own.
Try our cassava cake recipe because this dessert showed up at a Thai Food restaurant for a whopping $9.00 a slice. We'll show you how to make this slice of yum for a fraction of that price!
A piece of cassava cake eaten at a Thai restaurant in Ft Lauderdale while stopping for a chow after a very long drive relocating from New York to South Florida.
Cassava cake is also called Bibingka in Filipino. It's made of grated cassava root which is also known as Yucca or Bilanghoy or even Kamoteng Kahoy in Filipino language.
However you wana call it, it's super delicious. You have got to really try it if you haven't already. You'll be glad you did.
Everytime I make cassava dessert, it disappears in no time. So it's a really good idea to make a couple of batches if you want some left-overs. It's pretty easy to make too.
The Cassava Cake Recipe
- 2 pack frozen grated cassava (thawed) or about 2 cups. You can grate your own if you want as it's really easy.
- 2 organic cage-free eggs
- 3/4 cup organic sugarcane sugar or turbinado sugar
- 3/4 cup coconut milk
- 1/2 cup frozen young coconut (Buko) or meat of 1 young coconut if you live in the tropics and have access to one (shredded).
- 2 tablespoon butter or vegan butter if you are a hardcore vegan
- 1/4 cup shredded cheese (regular or vegan) or toasted coconut flakes
- 1 pack of frozen banana leaves (thawed) or chop some down if you live in the tropics - it's entirely optional.
Peeled Cassava ready for grating.
Mix the cage-free organic eggs with the natural sugar and coconut milk in a mixing bowl. Beat until well blended.
Add the grated cassava, young coconut meat and cheese. Mix lightly.
If you wish to line a rectangular baking pan with banana leaves, you go right ahead and do it otherwise just pour the cassava mixture into the baking pan.
Or you can use a Nonstick Baking Pan
so you don't have to line it.
Bake at 350 degrees Fahrenheit for about 1 hour until done.
Remove from oven. Brush with butter (or you can skip it) and sprinkle with cheese (or toasted coconut flakes) on top.
It's a disappearing dessert. If you plan of making this Filipino snack you might want to make 2 batches to have left-overs to nibble on later. This Filipino dessert is so good you'll dive right in before it even cools off.
Try this cassava cake recipe and you'll see how easy it is to make.
Things do happen for a reason and the reason for stopping at a Thai restaurant is obvious - to get some piece of that melt-in-your-mouth healthy cake.
Our car was overheating from driving it 1,400 miles from New York to South Florida. The radiator was on red and if you put anti-freeze on it you're taking a chance of blowing your face up.
What to do? We stopped at a Thai food for an oriental dinner and dealt with the overheating radiator after. The food was a bit pricey but the cake was so worth it.
Cassava plants seen at my brother's farm while visiting the Philippines. The root is what's used to make the cake after it's grated.
Yucca or cassava roots are also used to make the 'suman' version of the cake in the Philippines. They make it similar to cassava cake but wrapped in banana leaves and boiled until done.
Or you can just make the boiled yucca.
[Authentic Filipino Dishes]
Important Tip: Used a non-stick bake pan to bake this Yucca cake. Unless you want to use some banana leaves. This cassava cake tend to stick.
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