Cassava cake

Although it’s one of my favorite Filipino dishes, I never imagined myself ever making Cassava Cake. I had no idea how to make it nor do I want to handle cassava root. Aside from not knowing how it looks like, I am aware that it could be poisonous.

I did a bit of research a few months ago on handling cassava and I concluded that I will never make it. My friend makes one of the best cassava cakes and I am content to just eat some whenever there’s a gathering. However, having access and reading panlasang pinoy‘s post about cassava cake changed my mind. He made it so simple and since I saw some peeled cassava in the supermarket, I’ve decided to make some.

We have a playdate scheduled and I thought that it would be a great dish to bring for sharing aside from the brownies that I plan to bring. But let me tell you…until the very end, I was skeptical on the safety of consuming this. Again, I did some research prior, during and after making this and the more I read…the more scared I get! The desire to eat the yummy looking cassava cake won in the end though and I couldn’t stop myself from saying “yum” after every bite.

In the end, I concluded that it’s safe to eat since I baked it for a long time and although it was not specified in the recipe, I squeezed out as much liquid as I can from the grated cassava. Grating the cassava can be a bit tiring so I don’t think I’ll be making this very soon unless I see grated ones in the market or when there’s a special occasion.

Just mix all ingredients together.

Just mix all ingredients together.

Take out of the oven then pour the topping.

Take out of the oven then pour the topping.


Cassava Cake

Recipe from Vanjo Merano of Panlasang Pinoy


  • 2 packs grated cassava (about 2 lbs total weight; I used the peeled whole ones from NTUC)
  • 2 cups coconut milk
  • ½ (12 oz.) can evaporated milk
  • 3 pieces egg
  • ¼ cup butter, melted
  • 6 tablespoons cheddar cheese, grated
  • ½ cup condensed milk
  • 14 tablespoons (3/4 cup plus 2 tbsp) granulated white sugar

Topping ingredients:

  • 2 tablespoons flour
  • 2 tablespoons sugar
  • ½ cup condensed milk
  • 2 tablespoons cheddar cheese, grated
  • 2 cups coconut milk


  1. Make the batter by combining the grated cassava, butter, ½ cup condensed milk, ½ cup evaporated milk, 6 tablespoons cheddar cheese, 14 tablespoons sugar, and 2 eggs in a mixing bowl and mix thoroughly.
  2. Add the 2 cups coconut milk in the mixing bowl where the mixed ingredients are. Mix again.
  3. Grease the baking tray then pour-in the batter (these are the ingredients that you just mixed together).
  4. Pre -heat oven for 350 degrees Fahrenheit for 10 minutes then put-in the baking tray with batter and bake for 1 hour.Remove from the oven and set aside.
  5. Meanwhile prepare the topping by combining 2 tablespoons sugar and flour in the heated saucepan.
  6. Pour-in ½ cup condensed milk then mix thoroughly.
  7. Add 2 tablespoons cheddar cheese while stirring constantly.
  8. Pour 2 cups of coconut milk and stir constantly for 10 minutes
  9. Pour the topping over the Cassava Cake (baked batter) and spread evenly.
  10. Separate the yolk from the egg white of the remaining egg (we’ll be needing the egg white only)
  11. Glaze the topping with the egg white using a basting brush. Simply dip the brush to the egg white and brush it on the cassava cake.
  12. Set your oven to broil mode. Broil the Cassava cake until color turns light brown.
  13. Garnish with extra grated cheese on top. Serve.