Last Updated on November 14, 2022 by Ed Joven
How to cook Cassava Cake
Filipinos typically eat Cassava Cake as a snack. In its basic form, cassava cake is made of grated cassava, coconut milk, and sugar mixed into a batter and baked until cooked.
Like other cuisines, the cooked cake is typically topped with various toppings, ranging from a basic topping of shredded cheese to a fancy custard made with eggs, condensed milk, evaporated milk, or coconut milk and baked a second time until golden. Other typical toppings include sweetened Macapuno strips, young coconut meat, desiccated coconut, or nata de coco.
In the Philippines, cassava cake – also known as yucca or tapioca – is a popular dessert. Tapioca is one of the root crops that Filipinos plant because the country of the Philippines has large farmland. It is commonly known by the name Kamoteng Kahoy, which translates to “camote tree” or “tapioca tree.”
Cassava cake is a delicious treat that works well for coffee or tea and special occasions. The cake is gluten-free and has a soft, slightly chewy texture comparable to Hawaiian mochi butter cake. Making it is pretty simple. It can be broiled, baked, or steam-cooked. All you need are some simple mixing techniques, and you’re set!
Making cassava cake requires an hour or longer to prepare, so the only tricky part is waiting. But it’s always worth the wait!
You know you’re eating one of the best sweets from the Philippines when you take a mouthful of the creamy, fluffy, and cheesy cassava cake.
Cassava Cake Ingredients and Procedure:
Cassava Cake Recipe
- 4 cups Fresh Grated Cassava squeezed (1kilo)
- 400 ml Coconut Milk
- 410 ml Evaporated Milk
- 1 ½ can Condensed Milk
- ¼ cup Melted Butter
- 3 large Eggs at room temp.
- 80 g Eden Cheese
You also Need:
- 4 pcs 5x2 Aluminium Pan w/cover
- Banana Leaves optional
~ How to Prepare ~
- In large a bowl add 4 cups grated cassava, squeezed
- Pour 1 cup coconut milk
- Add 410ml evaporated milk and 390g Condensed Milk
- Add 1/4 cup melted butter and 2 large Eggs
- Mix thoroughly
- Transfer Cassava mixture in a greased baking dish
- Or divide in 4 (5x2) Aluminium Pans (Banana Leaves, optional)
~ Bake ~
- Bake @ 175C / 350F for 45-60 minutes
~ Toppings ~
- In a bowl add 1 large Egg
- Pour 190g Condensed Milk and 1/2 cup Coconut Milk
- Mix well
- Top cassava cake with coconut milk mixture and grated cheese
- BAKE for another 15-20 minutes or until Topping turns golden brown
This Recipe Makes 4 pcs. (5×2) Aluminium Pans
~ Ingredients and Costings ~
- 4 cups Fresh Grated Cassava, squeezed (1kilo) P 30.00
- 400ml Coconut Milk 52.00
- 410ml Evaporated Milk Angel 25.00
- 1½can Condensed Milk JollyCow @34 51.00
- ¼ cup Melted Butter, DariCreme @52 13.00
- 3large Eggs, at room temp. @9 27.00
- 80g Eden Cheese @50 25.00
You also Need:
- 4pcs (5×2) Aluminium Pan w/cover @22 88.00
- Banana Leaves (optional)
- Miscellaneous Gasul & etc… 20.00
Total Expenses P 331.00
Puhunan/Expenses P 331.00
Cost per Pan P 82.75
SRP (150-180) 160×4 P 640.00
Kita/Profit P 309.00
Note: The cost of Ingredients varies depending on the brands & prices of items and the location. For bigger profit, double the recipe and use freshly grated coconut.
Cassava Cake is always present in special occasions and gatherings and perfect as a snack or dessert, best served cold. It is made of freshly grated cassava, eggs, coconut milk and sugar and baked in round “leche flan” tin molds or the regular rectangular cake pan.
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