Cassava Cake is a classic Filipino dessert made from grated cassava (cassava). Cassava is also known as kamoteng kahoy and balinghoy in the Philippines. Cassava starch is also used to make tapioca. There are different cassava cakes, but this cassava cake recipe is by far the best I’ve ever had.
I was able to try several versions of cassava cake when I’m still in the Philippines. I remember back then, when I was still younger, almost all the vacant lots in our subdivision have planted banana trees or kamoteng kahoy. We used to cut the trunk of the cassava plant to use it as the basis of our bahay-bahayan (playhouse). When it comes time for the meryenda (mid-afternoon snack), boiled yucca is always present. I like to dip my boiled cassava in sugar. When it comes to making cassava cake, I like to do the cooking (or baking) part, not the preparation. Since fresh cassava is extracted from the ground, individuals assigned to the preparation of cassava must dig, clean, peel and crush. Now you know why I chose to do the cooking part.
This cassava cake recipe is my favorite. It’s not until the moment I came here in the United States that I was able to taste the best cassava cake. I wish it were exaggeration, but I’m not. This cassava cake recipe is really great because it tastes good, is rich and very easy to prepare. Credit goes to our good friend, Sharon, who was kind enough to share her cassava cake recipe with us. So I asked her permission to share the recipe with you, and she agreed. So here we are now with this cassava cake recipe for everyone’s enjoyment.
What is cassava cake?
One of the
most delicious aspects of every meal is, without a doubt, the delicious dessert that ends it. Cassava cake is one of my favorite desserts as it is not only Filipino but also incredibly delicious. The perfect blend of cheese, butter and walnut, this cake melts in your mouth, allowing you to fully enjoy the harmonious blend of flavors. It’s a delicious and filling way to end a fantastic meal, and one you can also take to meals!
With Latin American roots, cassava was first introduced to the Philippines sometime in the 16th century. Many also point out that this dish was native to Lucban, Quezon. Other names by which this dessert is known
include: cassava pudding,
- cassava cake, yucca bibingka
- kamoteng kahoy bibingkang
- balanghoy, and
- pudding
bibingkang
However, the description of this wonderful dessert remains the same. The mixture of cassava, milk, egg whites and cheese produces a cake that is chewy and somewhat firm in nature, but still manages to soften in the mouth.
And what is cassava?
You might be surprised to find that this sweet and decadent dessert actually comes from a root crop, not unlike sweet potatoes or yams! Cassava is a rich and affordable carbohydrate that has found a home in many kitchens around the world. In fact, more than 80 countries pride themselves on calling cassava their natives, growing in countries that are mostly tropical in climate.
However, it is important to note that you should never eat raw cassava. Without cooking it well, the plant contains traces of cyanide, which can be dangerous to your health. Cassava is great for withstanding volatile temperatures and climates, but it is also quite susceptible to many infections.
Baking and boiling are the most common ways to enjoy this tasty vegetable. But aside from those forms, and the delicious cassava cake, here are other things you can make from this root crop:
Cassava bread
Whether you’re using only cassava flour or a mixture of cassava and wheat flour, making your own bread is a somewhat lengthy but worthwhile experience. If you opt for the former, this bread is inherently gluten-free, nut-free, and Paleo-friendly. It can also be yeast-free and dairy-free (though not vegan). Like cassava cake, bread is a wonderful thing to make at home. Plus, you can even turn this into a fun family activity for everyone.
Cassava chips or wedges Cassava isn’t
just good for sweets like cassava cake. For example: who doesn’t love potato chips? Whether you’re eating them alone or with a sandwich or burger, they’re definitely a good gift to fill you up. By replacing your usual potatoes with cassava, you have chips or wedges that are not only healthier but taste equally or even more delicious. You can choose to fry or bake them, but either way you can enjoy these treats with tomato sauce on the side.
If
you’re a fan of mashed potatoes, you’ll enjoy this yucca puree too! While it’s a far cry from sweet cassava cake, this salty side will fill you up as well as any cup of rice or bowl of noodles. Cassava puree works just as well as mashed potatoes with a nice heaped sauce poured everywhere. I enjoy this yucca puree with meat dishes like steak or pork chops, as well as a delicious crispy fried chicken. Young and old diners will really enjoy this dish!
Tapioca
Finally, tapioca is another way to enjoy this classic vintage in a sweet way, apart from our beloved cassava cake. Tapioca is a starch that can be obtained from the roots of the cassava plant. Coarse, gelatinous in texture, tapioca is popular as chips or even jelly. Tapioca pudding is a popular choice in many Southeast Asian countries, much like sticky rice pudding. And of course, if you’re a fan of boba tea, tapioca pearls are an absolute staple. You can’t call boba tea boba tea without them!
With the many ways you can enjoy cassava, there really is something about this root crop that is for everyone: cassava cake included! What’s your favorite way to enjoy cassava?
What are the health benefits of cassava?
As we mentioned earlier, cassava is an abundant and healthy alternative to the different carbohydrates we consume daily. While cassava cake is a deliciously sweet and indulgent gift, it’s also, surprisingly, quite healthy! But what is it about this crop that makes it so nutritious?
For one, cassava is packed with nutrients from vitamin C to calcium, potassium and, of course, fiber. It is also rich in iron, which will keep your blood and body strong. In addition, the presence of riboflavin in this root crop is essential to keep migraines and annoying headaches at bay.
Being rich in fiber means it also does wonders for your digestive health! Having enough starch and fiber in your system helps your metabolism and digestive system work at an optimal rate. With all these health benefits we’ve mentioned, you’ll definitely find it hard to pass a delicious cassava cake now!
What is the difference between cassava cake and bibingka?
As we mentioned earlier, some also refer to this tasty delicacy as bibingka cassava. That’s because the cassava cake recipe and another Filipino classic, bibingka, are incredibly similar, except for the key ingredients in each dish. To be more specific, the first uses cassava, of course, while the main element of the other is malagkit or glutinous rice.
Another difference between these two desserts is the fact that bibingka is traditionally baked in banana leaves. This has a softer texture when you compare it to cassava cake, which is fluffier and cakier.
However, whichever dessert you prefer the most, you can’t deny that both pair perfectly with a good cup of coffee or hot cocoa.
Variations on cassava cake
As we mentioned earlier, making cassava cake can be divided into two parts: making the dough and then the ingredients. It is, to be honest, a fairly straightforward recipe.
But did you know that there are many different ways to put a spin on this classic dish? For this recipe, I already include the classic and delicious cheddar cheese on top. But some people add macapuno strings or even grated coconut to give it that extra depth of flavor. There is also a variant called pineapple and cassava cake, where people add pieces of pineapple to the dough and topping. This unique tropical flavor is a refreshing twist on your favorite Filipino dessert.
Humidity is better
You can also adjust how thick or soft you want your cassava cake to be, by the amount of cassava you put in it! For this recipe we used 2 packets of grated cassava, about 2 pounds in weight. However, if you want to make your cake a little wettier, you can use less. If you want it firmer, then opt for more. But in my opinion, 2 pounds strikes the right balance between a soft cassava cake and a gelatinous pudding.
Finally
, another way you can make your cassava cake different based on your taste is how thick you want your coating to be. For some people, the cassava cake toppings are as thick as the actual dough. Others use a milk- or coconut-based topping, while some choose not to cover at all. It’s really up to you and how you enjoy this delicious dessert.
Even regionally, cassava cakes can differ in both ingredients and preparation. For example, Vigan is home to another classic delicacy called royal bibingka. However, don’t be fooled by its name; This dish is essentially the cassava cake we know and love, except in cupcake form! Topped with cheese and margarine, it’s another sweet and indulgent you’ll want seconds (and thirds)!
Other Filipino desserts to
enjoy
If you enjoyed making this cassava cake, you can also enjoy these other recipes! The cassava cake is delicious, but it’s just one of the many wonderful Filipino desserts that make our cuisine so unique.
It is
rare to meet a Filipino who has not heard of or does not enjoy a good milk culan. A fan favorite of many (like cassava cake!), milk flan consists of eggs, milk, and a delicious layer of caramel. Filipinos undeniably have a sweet tooth, and you can’t get anything sweeter than this! A dinner, celebration or holiday season simply isn’t complete without this wonderfully decadent treat. Not only is it super delicious, but it’s easy to make! In no time, you will be able to fill up on your favorite.
Bibingka Muffins
When the holiday season is just around the corner, stalls selling cassava cake, bibingka and other sweets line the streets, especially near the chapels. Christmas markets are the best place to find not only your classic favorites, but also new and innovative variations from different home cooks. These bibingka muffins are an example of something old that you can make gold from the comfort of your own home! These products may be bite-sized, but they’re still full of the flavor you love. And like a slice of cassava cake, you won’t be satisfied with just one!
How to cook
cassava cake
This cassava cake recipe consists of two (2) processes. The first is to make the cassava dough, and the second is to prepare the topping.
Making
the dough
Let’s start with the dough. Combine grated cassava, butter, milk, a serving of cheese, sugar, eggs, and coconut milk in a mixing bowl. Use a wire to mix all the ingredients. This step will only take a couple of minutes to complete.
Baking the cake
You will have to grab a baking pan and grease it with oil. You can simply spray cooking oil like Pam, or you can pour about 1 teaspoon of oil and spread it with your fingers. Pour the cassava mixture into the baking sheet. At this point, the oven should have been preheated.
Bake the cassava cake until ready. While you wait, you can start preparing for coverage. This is a simple process, simply mix all the topping ingredients as seen in the recipe below and cook until the texture thickens. Once the cassava cake has finished baking, pour in the toppings and spread it. Top with extra cheese and bake again for a few minutes until the top becomes nice and golden.
Try this cassava cake recipe. Enjoy!
