Cassave Cake is considered to be one of the best classic Filipino dessert that use frozen grated cassava or manioc. It is usually served not only on special occasions but also during coffee time or merienda (afternoon snack).

What is Cassava?

Cassava is a root crop that mostly grows in tropical countries. Although one important reminder to keep in mind is to never eat raw cassava. . The root crop is known to have traces of cyanide that can be dangerous if not properly cooked.

Cassava cake was first introduced to the Filipino community way back in the 16th century. Although many have claimed that it is a native dessert from Quezon. In the Philippines, it is also known as “Kamoteng Kahoy”,”Balanghoy”, “Bibingkang Balanghoy”, “Cassava Bikingka” or “Cassava Pudding”. What ever names Cassava cake goes by, it still has the same delicious flavor that everyone would love as it is a mixture of cassava, egg whites, milk and cheese.

What is the difference between Cassava Cakes and Bibingka?

As mentioned earlier, Cassava cake is also known as Cassava Bikingka. Although both are similar in terms of the ingredients used, the only difference is that Cassava Cake uses fresh or frozen grated Cassava while on the other hand Cassava Bibingka uses Glutinous rice or Malagkit.

Whenever friends and family members came over to our house for a visit, I would always serve them my homemade cassava cake. Although there are different versions of cassava cake recipes but in here I will be showing you my own version and by far the best cassava cake recipe, as my mom would always say.

Cassava Cake Recipe

Cooking tips & procedures:

1. There are two parts to making Cassava cake: make the batter and make the toppings. As they usually say “the moist the cake is, the better”. If you want the cake to be moister, you can use lesser amount of cassava. However, if you into a firmer cassava cake, then you can choose to add more grated cassava. For the toppings: you can either use macapuno or grated coconut on top of the cake. That’ll still give the cake a unique flavor. Some opt to add cheese or margarine as a topper. Whatever you choose to use as a topper, its really up to you.
2. In the Philippines, fresh cassava roots are easily accessible and available usually at farmers market. Other than that, owners of the store are friendly and accommodating enough to grate the roots for you at a cheaper fee or some for free.
3. 2 Tablespoons of melted butter can also be added to the cassava mixture for a more moist cake.
4. Vanilla Extract (1 teaspoon) can also be added at your own preference.
5. If you want a sweet cassava cake, you can also use sweetened condensed milk.
6. Baking dish or pans (non-stick) is advisable rather than parchment paper as the latter sticks to the cake. You will have a hard time peeling off the cake after baking. When using Baking pans, make sure to use non-stick baking spray or you can coat the pan with butter or margarine.
7. For Frozen cassava, make sure to leave it at room temperature for 30 minutes to an hour to make frozen grated cassava thawed.
8. Storage suggestion: Can last up to 1 week inside the fridge.

If you want to know how to make Cassava cake, try this easy Cassava cake recipe below and let me know what you think.

Prep Time: 15 minutes

Cooking time: 1 hour (60 minutes)

Total Time: 1 hour and 15 minutes

Servings size: 6 pax

Cassava Cake Ingredients:

• Freshly Grated Cassava (2 packs; more or less 2lbs total weight)
• Butter (Melted; 1/4 cup)
• Condensed milk (1/2 cup)
• Evaporated milk (1/2; 12 oz)
• Cheddar cheese (Grated; 6 tbsp.)
• White sugar (Granulated; 14 tbsp.)
• Eggs (3)
• Coconut milk (2 cups)

Ingredients (Toppings)

• Cassava Flour (2 tbsp.)
• Sugar ( 2 tbsp.)
• Condensed milk (1/2 cup)
• Cheddar cheese (Grated; 2 tbsp.)
• Coconut milk (2 cups)

Cooking Instructions:

Interested in other recipes? Feel free to comment below. Also, let me know your experience along the way. I look forward to hearing from you.