Cassava (Tapioca) Cake

Cassava (Tapioca) Cake

Cassava cake or Tapioca cake is a classic Filipino dessert that is made from grated cassava, milk, coconut milk, eggs and sugar. It is enjoyed all year round as a dessert or afternoon snacks (merienda) and sometimes as a breakfast. 

There are many ways of cooking this desserts back in the Philippines, I guess  depending on their taste and cooking preferences but the main ingredients are grated cassava, milk, coconut milk and sugar. This recipe I am using here is from Food.com, this recipe is simple to prepare rich in flavor, soft and delicious. The topping taste like leche flan.

Our neighboring countries also have similar dessert like this. In Vietnam, they have “Bánh khoai mì” a Vietnamese cake also made from grated cassava, sugar, coconut milk, and a small amount of salt. In Malaysia, they also have “Kuih Bingka Ubi” which also made from grated cassava, coconut milk, eggs and sugar.

Making of this cake is a bit challenging, you need to peel and grate the cassava if you cannot find the store bought one. Then, the baking is also taken long as we need to eyeball the cake if the fluids are already dried up. But the final product will sweep away all the hard labor in making this. It’s yummy, soft and tasty.

Cassava (Tapioca) Cake Recipe

Adopted from:Cassava Cake

Ingredients: (for 3 round pans of 20cm/ 8inch or 2 8x10x2inch rectangular pans)

For the cake:

• 1 kilo Grated Cassava/Tapioca
• 1 can Condensed milk (reserve 1/3 cup or 43 grams for topping)
• 1 can Evaporated Milk
• 400 ml Coconut Milk (reserve 1/3 cup or 43 grams for topping)
• 400 ml Coconut Cream (reserve 1/3 cup or 43 grams for topping)
• 230 grams (2/3 cup) white sugar
• 3 whole eggs + 3 egg whites
• 130 grams (1cup) grated coconut

For the Toppings:

• 3 egg yolks
• 1/3 cup or 43 grams reserved condensed milk
• 1/3 cup or 43 grams reserved coconut milk
• 1/3 cup or 43 grams reserved coconut cream

Procedure:

1.   Preheat the oven to 160deg C (325 F) and greased the pans

2.   In a large bowl mix the grated coconut, grated cassava and sugar, set aside

3.   In another large bowl mix all the wet ingredients till well blended

4.   Pour the wet mixture to cassava mixture and mix well.

5.   Pour equal amount of into the prepared pans.

6.   Bake until top is no longer liquid, about 30 minutes or more

7.   Mix all the topping ingredients, and spread evenly on the cakes. Bake for additional 20 to 30 minutes.

8.   Cool the cake completely. Before slicing and serving.