Cassava cake is another all-time favorite dessert in the Philippines. It is made from grated cassava which Filipinos call kamoteng kahoy or balanghoy. Desserts made from cassava are very popular because cassava is easily grown anywhere in the country.
This is another kakanin (Filipino native sweet delicacies) that is so perfect for special occasions and even for regular snack or dessert. It is so easy to make ---just mix all the ingredients and put it in the oven! The only hard part is waiting for it to bake! :)
Cassava cake is so popular that there are a lot of different versions available. Check out mine!
* I shared this on Miz Helen's Country Cottage's Full Plate Thursday, It's a Keeper Thursday, and Sweet Tooth Friday.
- 2 packs grated cassava (1 lb each)
- 1½ *14-oz can condensed milk
- 1 *14-oz. can coconut cream
- 1 *12-oz. can evaporated milk
- 3 eggs
- ¼ cup sugar (If you want it sweeter, you can double the amount of sugar)
- ½ can condensed milk
- 1 egg
1. Preheat oven to 375 degrees.
2. In a small bowl, mix ½ can condensed milk and 1 egg. Set aside.
3. In a large bowl, mix all cake ingredients thoroughly.
4. Transfer to a lightly greased baking dish or pan. Bake for 1 hour.
5. Pour the condensed milk and egg mixture on top of the cassava cake. Bake for 20 minutes more or until desired brown color is achieved. (I usually bake it for 25-30 minutes because my husband loves it with a little burnt sides.)
6. Remove from oven and allow to cool down completely. (In the Philippines, it is usually topped with grated cheese, but my daughters don’t like it that way so I omitted that part.)
7. Slice and serve for dessert or even for snack.