Best 6 Filipino Cassava Cake Recipes

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Cassava cake, also known as cassava tortang talangka, is a unique and delectable treat that originated in the Philippines. Made from grated cassava, this cake captivates taste buds with its dense and moist texture, complemented by the delightful flavors of coconut, sugar, and sometimes savory ingredients like shrimp or salted duck eggs. Embark on a culinary exploration of Filipino cassava cake, uncovering the best recipes that showcase the diverse variations of this beloved dessert.

Check out the recipes below so you can choose the best recipe for yourself!

CASSAVA CAKE



Cassava Cake image

This is a classic Filipino dessert enjoyed year round. I hope you enjoy it! Most of the ingredients can be found in an oriental store near you.

Provided by truebrit

Categories     Dessert

Time 2h

Yield 24 equal squares

Number Of Ingredients 10

2 lbs grated cassava
1 (14 ounce) can sweetened condensed milk (Reserve 1/3 cup for Topping)
1 (12 ounce) can evaporated milk
1 (14 ounce) can coconut milk (Reserve 1/3 cup for Topping)
1 (13 ounce) can coconut cream (Reserve 1/3 cup for Topping)
2/3 cup sugar
3 eggs, plus
3 egg whites
1 cup grated coconut
3 egg yolks

Steps:

  • Preheat oven to 325° f.
  • In large mixing bowl combine cake ingredients.
  • Mix well.
  • Pour equally into two large greased rectangular pans.
  • Bake until top is no longer liquid (approximately 30 minutes).
  • Mix topping ingredients well and spread evenly on the two cakes.
  • Bake an additional 20 to 30 minutes.
  • Cool cakes completely.
  • Slice each cake into 24 equal squares.

CASSAVA CAKE



Cassava Cake image

This is a Pinoy dessert best served cold. It is easy to make if you are looking for a Filipino dessert.

Provided by lola

Categories     World Cuisine Recipes     Asian     Filipino

Time 2h20m

Yield 10

Number Of Ingredients 5

2 cups grated, peeled yucca
2 eggs, beaten
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can coconut milk

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Stir the yucca, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined; pour into a baking dish.
  • Bake in the preheated oven for 1 hour. Switch the oven's broiler on and bake under the broiler until the top of the cake is browned, 2 to 3 minutes. Cool completely in refrigerator before serving.

Nutrition Facts : Calories 328.9 calories, Carbohydrate 41.6 g, Cholesterol 60.4 mg, Fat 15.5 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 11.5 g, Sodium 110.7 mg, Sugar 25.5 g

CASSAVA CAKE RECIPE



Cassava Cake Recipe image

Number Of Ingredients 8

2 kilos of Cassava Root (kamoteng kahoy)
1 can condensed milk
1 small can evaporated milk
3 pcs. Eggs
¼ cup of Melted Butter
1 tbsp vanilla
1 cup Sugar
Cheese for toppings

Steps:

  • Grate and squeeze tightly the grated cassava to remove the cassava juice.
  • Mix the grated cassava with ½ cup sugar, condensed milk, evaporated milk, egg, butter, vanilla and salt. Mix well
  • Heat 1 tbsp sugar until it caramelizes and turns into golden brown. Remove from heat and allow to cool.
  • Pour the cassava mixture into the prepared llanera mold.
  • Arrange into steamer and steam for 40-50 minutes or until almost firm.
  • Serve with grated cheese on top.

FILIPINO CASSAVA CAKE



Filipino Cassava Cake image

An easy-to-make Filipino dessert made of cassava. Ingredients are available in most Asian or Filipino stores. My niece made this when I visited them in Columbus, Ohio. We bought the ingredients at an Asian store.

Provided by Ana Park

Categories     World Cuisine Recipes     Asian     Filipino

Time 2h15m

Yield 12

Number Of Ingredients 5

3 pounds grated cassava root
2 (13.5 ounce) cans coconut milk
1 (14 ounce) can sweetened condensed milk, divided
1 (12 ounce) jar macapuno (coconut sport)
½ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine cassava, coconut milk, 1/2 the sweetened condensed milk, macapuno, and sugar in a large saucepan over medium heat. Bring to a boil, stirring constantly. Transfer to a 9x13-inch glass baking dish.
  • Bake in the preheated oven until almost set, about 40 minutes. Remove from the oven; spread remaining sweetened condensed milk on top. Continue baking until top is browned, about 20 minutes.
  • Cool to room temperature or refrigerate before serving, about 1 hour.

Nutrition Facts : Calories 524.2 calories, Carbohydrate 89.5 g, Cholesterol 11.1 mg, Fat 17.2 g, Fiber 4 g, Protein 5.4 g, SaturatedFat 14 g, Sodium 71.1 mg, Sugar 28 g

BIBINGKANG CASSAVA (CASSAVA CAKE)



Bibingkang Cassava (Cassava Cake) image

The term bibingka usually refers to a certain variety of sweet Filipino cakes made from rice flour, though cassava (yuca) root can also be used to make a sweet and rich bibingka as well. In the United States, fresh cassava root can easily be found in Asian or Latin markets and sometimes in larger grocery stores. However, to save time and effort I do prefer to use frozen grated cassava found in Asian markets. Don't be alarmed by the absence of flour in this cake recipe. Because of the high starch content in cassava, it alone will be able to absorb the liquid and transform into a sweet and soft cake that may be the easiest dessert you'll ever make.

Provided by Marvin Gapultos

Categories     Dessert     Cake     Yuca     Philippines     Wheat/Gluten-Free     Coconut

Yield Makes one 8 x 8-in. cake

Number Of Ingredients 9

For the cake:
4 egg yolks, beaten
One 1-lb (500 g) package frozen grated cassava, thawed
1 cup (250 g) jarred macapuno coconut strings, or sweetened shredded coconut
1½ cups (375 ml) canned unsweetened coconut milk
½ cup (125 ml) sweetened condensed milk
For the topping:
4 egg whites
¼ cup (65 ml) sweetened condensed milk

Steps:

  • Preheat the oven to 350°F.
  • To make the cake, combine the egg yolks, cassava, macapuno (or shredded coconut, if using), coconut milk and the ½ cup sweetened condensed milk in a large bowl and mix well.
  • Pour the cake batter into a greased 8 x 8-in (20 x 20-cm) cake pan. The cake batter will appear to be very loose and wet at this point, but don't worry, the cassava will absorb most of the liquid during baking. Place the cake pan into the oven and bake until the top of the cake appears dry and no liquid is floating on the surface, 45-60 minutes.
  • Meanwhile, to make the topping, whisk together the egg whites and the ¼ cup (65 ml) sweetened condensed milk in a medium bowl until very well incorporated. Although you are using egg whites, don't be concerned with making a foam or a meringue, just mix until combined.
  • Remove the cake from the oven and evenly pour the topping onto the cake. Return the cake to the oven and bake until the topping sets, about 10 minutes more.
  • Remove the cake from the oven and rest the cake in its pan on a cooling rack. Cool the cake completely before cutting it into squares. The cassava cake can be served at room temperature, or cold out of the refrigerator.

CASSAVA CAKE (PANLASANG PINOY) RECIPE - (4/5)



Cassava Cake (Panlasang Pinoy) Recipe - (4/5) image

Provided by á-6136

Number Of Ingredients 17

BATTER:
2 packs grated cassava, about 2 lbs total weight
1 can coconut milk
1/2 can evaporated milk
2 eggs
1/4 cup butter, melted
6 tablespoons cheddar cheese, grated
1/2 cup condensed milk
14 tablespoons sugar
TOPPING:
1 can coconut milk
2 tablespoons sugar
1/2 cup condensed milk
2 tablespoons flour
2 tablespoons cheddar cheese, grated
1 egg
Macapuno strings, optional

Steps:

  • PREPARING THE BATTER: Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowl, and mix thoroughly. Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again. Grease the baking tray then pour-in the batter (ingredients that have just been mixed). Preheat oven 350°F for 10 minutes then put in the baking tray with batter and bake for 1 hour. PREPARING THE TOPPING: Combine the sugar and flour and put in a heated saucepan. Pour in the condensed milk then mix thoroughly. Add the cheese while stirring constantly. Pour the coconut milk and stir constantly for 10 minutes Pour the topping over the baked Cassava Cake and spread evenly. Separate the yolk from the egg white of the remaining egg, we'll be needing the egg white. Glaze the topping with the egg white (you may use a basting brush for this step) Broil the Cassava cake until color turns light brown. Garnish with grated cheese and serve. Share and enjoy!

Tips:

  • To ensure a moist and fluffy cassava cake, use fresh cassava. Grated frozen cassava can also be used, but it may result in a denser texture.
  • For a richer flavor, use coconut milk instead of water. You can also add other ingredients like grated cheese, chocolate chips, or nuts to enhance the taste.
  • To achieve a golden brown crust, brush the top of the cassava cake with egg yolk before baking. You can also sprinkle some sugar on top for a caramelized crust.
  • Cassava cake can be stored at room temperature for up to 3 days. It can also be refrigerated for up to a week or frozen for up to 3 months.

Conclusion:

Cassava cake is a delicious and versatile dessert that can be enjoyed by people of all ages. It is a popular treat in the Philippines and other Southeast Asian countries, and it is gaining popularity in other parts of the world as well. With its simple ingredients and easy-to-follow instructions, cassava cake is a great option for beginner bakers and experienced bakers alike. Whether you serve it plain or with your favorite toppings, cassava cake is sure to be a hit at your next gathering.

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