CASSAVA CAKE WITH MACAPUNO

Cassava Cake is one of the easiest yet so delicious dessert you can make! With just 5 ingredients, you will have an amazing Filipino delicacy that will wow the crowd. Done in a flash to prepare, just the baking part is longer but definitely worth the wait! 
I have made this cake a couple of times already and I will make it again and again without changing my recipe. Many of my followers have tried this as well and they are amazed how simple the recipe is. Soft, moist and not overly sweet! 

Since I do get this question a lot, (could be from other nationalities who follows my blog) "What is Cassava?". Let me tell you a little about it. Cassava is a root vegetable also called manioc or yuca in some countries. Cassava can have dangerous effects if eaten raw in large amounts so make sure to cook it properly. Cassava can be steamed or boiled or baked.
For this recipe, I used store-bought frozen grated cassava. If you will be using raw, make sure to grate then squeeze some juice but not fully squeezed to become dry. We need some moisture to make Cassava Cake. 
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I only used 5 ingredients to make this cake and the cassava base is eggless. Some recipes I saw online requires a few eggs but I don't see a need for that. I added just 1 egg yolk for the topping to make a delicious creamy top. Please try my recipe. I promise, you'll thank me for that. 
If you have question about this recipe or have tried it, please let me know in the comment section below. Enjoy! 

CASSAVA CAKE RECIPE

Ingredients:
Base:

• 4 cups grated cassava
• 1 can, 400ml coconut milk
• 1 can, 14oz, 397g condensed milk
• 1/2 cup macapuno strips

Topping:

• 3/4 cup coconut milk
• 1/2 cup condensed milk
• 1 egg yolk
• 1/2 cup macapuno strips

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Procedure:

• Preheat oven to 375F / 190C. 
• Generously grease an 11 x 8 or 13 x 9 baking pan with butter. Set aside. 
• In a large bowl, combine grated cassava, coconut milk, condensed milk and macapuno strings. Stir until well incorporated.
• Transfer the mixture into the prepared pan.
• Bake for about 45 minutes or until top is almost set.  
• While baking, prepare the topping.
• In a small bowl, add coconut milk, condensed milk, egg yolk and macapuno strings.  Stir well to combine. 
• Remove the cassava from the oven and pour over the topping.
• Return to the oven and bake for another 25-30 minutes or until top is golden.
• Let cool for a few minutes.
• Serve warm. Enjoy!

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RECIPE NOTES:

• I used 2 (16oz) frozen grated cassava for this recipe. It saves a lot of time. All I need to do is thaw them. If you will be using raw cassava, grate them and lightly squeeze and discard the juice. Do not fully squeeze or they will be dry. We need the moisture from the cassava.
• If macapuno is not available, you can just omit. 
• I used 11 x 8 pan but you can actually use any size you like. Just make sure to adjust the baking time.  
• You can also line the pan with banana leaf if desired.  If not available, just make sure to generously grease the pan with butter to avoid sticking. 
• It is best eaten when warm. Leftover needs refrigeration and store in airtight container. Just microwave to reheat. 

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PRINTABLE RECIPE

Cassava Cake by PinoyCookingRecipes