On Christmas this year I had my very first piece of cassava cake, a Filipino dessert made from shredded cassava root (or yucca) and coconut milk.
Now I know it looks kind of plain… but you have to listen to me… It’s so good.
This cake is light, sweet and soft, kind of like Thai sticky rice or flan, but better (is that possible?).
We craved the cake for days, until we had to go to a Filipino market and pick up some cassava so I could try it on my own. I used fresh cassava root instead of the frozen stuff hoping this would help it taste more authentic!
Of course, it turns out this is not necessary, just get the frozen stuff folks. Experts in real deal Filipino food tell me the frozen stuff even tastes better.
I was worried that much like my attempt at pancit, it would take awhile to pull it off, but guess what? It was easy!
Shopping List (makes two pie pans)
2 packs shredded cassava (about 2 lbs total weight)
1/2 cup condensed sweetened milk
1/4 cup butter, melted
1 can coconut milk
1/2 can evaporated milk
1/2 cup sugar
1/2 cup shredded coconut
1 tablespoon cream of coconut
1/2cup condensed milk
3 egg whites
4 table spoons sugar
Preheat oven to 350 degrees. Grease two circular pie pans.
In a large bowl add all of your ingredients except the coconut milk (shredded cassava, butter, condensed milk, evaporated milk, sugar, eggs, shredded coconut and cream of coconut) and mix thoroughly with a large spoon or fork.
Add coconut milk to the combined ingredients and mix again. To make the topping mix all ingredients in a small bowl and set aside.
Pour into pie pans and bake for 50 minutes.
Take the cassava cakes out of the oven and evenly pour topping on each. Bake for 10 more minutes.
Let cake cool completely before serving. At least 3 hours in the refrigerator. The consistency will not be right if the cake is warm.