Cassava Cake
Grated cassava root baked into a dense, custardy cake with coconut milk and condensed milk, then finished with a second layer of golden custard on top. It's a potluck and merienda regular precisely because it travels well, slices cleanly, and only gets better once it's had time to cool and firm up.
Cassava cake bakes in two stages: a base layer of grated cassava bound with coconut milk, condensed milk, and eggs, followed by a custardy topping poured on once the base has mostly set. That second bake is what gives the cake its two distinct textures — a dense, chewy base under a smoother, almost flan-like top.
What makes cassava cake different
Unlike the rice-based kakanin it usually sits next to on a dessert tray, cassava cake gets its body from a starchy root rather than rice, which is what gives it a denser, more pudding-like bite. Draining the grated cassava well before mixing is the one step that makes or breaks the final texture.
Ingredients makes 16 squares
- 3 lbs grated cassava (fresh or frozen, thawed and drained)
- 1 can (13.5 oz) coconut milk
- 1 can (14 oz) condensed milk
- 1 can (12 oz) evaporated milk, divided
- 3 large eggs
- 1/2 cup sugar
- 1/4 cup butter, melted
- 1/2 cup grated cheese (optional)
- 2 egg yolks, for the topping
- 1/4 cup condensed milk, for the topping
Some cooks fold in a spoonful of macapuno (sweet coconut strings) along with the cheese — a common regional variation.
Nutrition estimated per square
- 220Calories
- 4gProtein
- 9gFat
- 32gCarbs
- 23gSugar
Estimated automatically from the ingredients above; actual values will vary based on brands and exact quantities used.
Instructions
- Drain the cassava. Squeeze as much excess liquid as you can from the grated cassava using a clean kitchen towel or cheesecloth.
- Mix the base. Combine the drained cassava with coconut milk, condensed milk, half the evaporated milk, eggs, sugar, melted butter, and cheese if using.
- First bake. Pour into a greased baking pan and bake at 350°F for about 45 minutes, until mostly set but not yet browned.
- Make the topping. Whisk together the remaining evaporated milk, egg yolks, and condensed milk until smooth.
- Second bake. Pour the topping evenly over the cake and return to the oven for 20-25 minutes, until golden brown and set.
- Cool completely. Let the cake cool fully, ideally a few hours, before slicing — it firms up significantly as it cools.
Frequently asked questions
Can I use frozen grated cassava instead of fresh?
Yes, frozen grated cassava (sold at most Asian and Filipino grocery stores) works well and saves the effort of peeling and grating fresh cassava root by hand. Thaw and drain it well before using.
Why do I need to squeeze the liquid out of the cassava?
Grated cassava holds a lot of natural moisture, and skipping this step is the most common reason cassava cake turns out dense, gummy, or undercooked in the center instead of tender and cohesive.
What's the difference between cassava cake and biko?
Biko is built on glutinous rice, while cassava cake uses grated cassava root as its base, giving it a denser, more custard-like texture closer to a baked pudding than a sticky rice cake.
Send us a photo of your version and we may feature it on this page!
Contact us on our contact page or email us at: info@pancit.com