Cassava Cake
Cassava Cake
The Golden-Topped Kakanin Everyone Fights Over at Parties
About This Recipe
Cassava cake holds a special place in the Filipino kakanin lineup. It shows up at fiestas, potlucks, after-church gatherings - basically anywhere Filipinos congregate and someone's been asked to "bring something." The magic is in its texture: chewy and dense from the cassava, creamy from the coconut milk, and that golden custard topping that forms a thin, slightly crispy layer on top. One pan disappears faster than you'd think.
The two-layer technique is what separates a great cassava cake from a mediocre one. You bake the cassava base first until it's mostly set, then pour the custard topping over and bake again. This gives you two distinct layers instead of everything mixing into a homogeneous blob. And the cheese on top? That's the Filipino touch that confuses people from other countries but makes perfect sense once you try it. Sweet, salty, creamy, chewy - all in one bite.
Ingredients
- 2 lbs grated cassava (frozen works great)
- 1 can coconut milk (400ml)
- 1 can condensed milk (300ml)
- 1 can evaporated milk (370ml)
- 3 large eggs
- 1/2 cup sugar
- 1/4 cup melted butter
- 1/4 tsp salt
- 1 can evaporated milk (for custard topping)
- 1 can condensed milk (for custard topping)
- 3 egg yolks (for custard topping)
- 2 tbsp melted butter (for custard topping)
- 1 cup shredded cheese (for topping)
- Butter for greasing the pan
Instructions
- 1
Prepare the Cassava Base
If using frozen grated cassava, thaw it completely and squeeze out as much liquid as you can. Wet cassava makes the cake dense and soggy instead of chewy. In a large bowl, combine the grated cassava, coconut milk, condensed milk, evaporated milk, eggs, sugar, melted butter, and salt. Mix thoroughly until you get a smooth, pourable batter.
- 2
Bake the Base Layer
Grease a 9x13 inch baking pan with butter. Pour the cassava mixture in and spread it evenly. Bake in a preheated oven at 350F (175C) for 40-45 minutes. The base is ready when the top starts to set and a toothpick comes out mostly clean. It doesn't need to be fully firm yet - you're going to bake it again with the topping.
- 3
Make the Custard Topping
While the base bakes, whisk together the evaporated milk, condensed milk, egg yolks, and melted butter in a separate bowl. Keep whisking until the mixture is completely smooth with no streaks. This custard layer is what gives cassava cake its signature golden crown. Some families skip it, but honestly, the cake isn't the same without it.
- 4
Add the Custard and Cheese
Pull the pan from the oven when the base is set. Pour the custard mixture gently over the hot cassava base - pour slowly so it doesn't disturb the surface. Sprinkle the shredded cheese evenly across the top. The cheese-versus-no-cheese debate in Filipino families runs deep, but I'm firmly on team cheese.
- 5
Final Bake Until Golden
Return the pan to the oven and bake for another 15-20 minutes at 350F. The custard should set and turn a beautiful golden brown on top. The cheese will melt and form patches of golden crust. If the top isn't browning enough, switch to broil for the last 2-3 minutes, but watch it closely - it goes from golden to burnt in seconds.
Tips & Variations
Frozen Cassava Works Great
Don't stress about finding fresh cassava. Frozen grated cassava from Asian grocery stores gives the same results. Just thaw it completely and wring out the excess water with a cheesecloth or clean kitchen towel.
The Two-Layer Trick
Always bake the base first, then add the custard. Pouring everything together means the custard sinks and you lose that gorgeous two-tone look. The base needs to be set enough to support the liquid topping.
The Cheese Debate
Cheddar cheese on top is classic Filipino-style. Some folks use a mix of cheddar and quick-melt. Others leave it off entirely. There's no wrong answer, but try it with cheese at least once before you decide.