Cassava Cake with Custard Topping made with grated cassava and coconut milk. Soft and moist with a creamy flan topping, this classic Filipino treat is the ultimate snack or dessert. And it’s naturally gluten-free, too!
As a Filipino in the U.S. without complete access to indigenous ingredients, I, at times, have to make substitutions when recreating the Filipino dishes I grew up with. A good example would be my chicken tinola and ginisang munggo with chicharon; I usually use spinach leaves because the traditional malunggay or ampalaya leaves are not always easy to find even at Asian supermarkets.
These later years, however, have seen a considerable variety of Filipino food products now being imported and made available for us Filipino-American consumers. On most occasions, I have to forgo of “freshness” as these items come pre-packaged or frozen, but the convenience and time-saving elements are tradeoffs I don’t entirely mind.
If I have to peel and grate cassava roots, crack and milk coconut heads myself, I’d just as soon forget about making this cassava cake with custard topping. But by just heading to the freezer section for already-grated cassava and walking down the aisle for canned coconut milk, I can have it baking to sweet perfection in the oven in a matter of minutes.
What is Cassava Cake Made Of
Cassava cake in its basic form is made of grated cassava, coconut milk, and sugar which are combined into a batter, and then baked in the oven until set. The cooked cake is usually crowned with a choice of topping, ranging from a simple sprinkling of shredded cheese to a more elaborate custard made with eggs, condensed milk, and evaporated or coconut milk, and then baked a second time until golden.
As with most dishes, the recipe may vary depending on the cook and may include other additions to the batter mixture such as sweetened macapuno strips, young coconut meat, desiccated coconut, nata de coco or cheese.
How to Prepare Fresh Cassava
- Depending on the length, you might need to cut the tuber crosswise into halves or thirds to make peeling more manageable.
- With a sharp paring knife, slice the tuber lengthwise through the thick bark and carefully insert the thin end of the knife between the bark and the flesh to loosen. If the skin won’t peel easily, cut off the ends of the tuber and stand the root up on its end. With the knife, slice vertically down the sides of the root to peel the skin.
- Wash thoroughly and soak in a bowl of water until ready to grate to keep from discoloring.
- Grate the cassava using the small holes of a grater or run in a food processor into a fine texture.
- Using a cheesecloth, squeeze the grated cassava of the liquid which could be bitter. Please note that I use frozen cassava which I don’t drain when thawed; if using fresh, moisten with about 1/4 cup of water to yield the soft, moist texture of this recipe.
Tips on How to Make Cassava Cake with Custard Topping
- If using frozen grated cassava, thaw completely but DO NOT drain. If using freshly grated, which is usually squeezed dry, add about 1/4 cup water to moisten it. The recipe requires 16 ounces or two cups.
- I use a baking pan I bought in the Philippines which is 9 x 6-inches in size. If using a less-wide pan, adjust the cooking time as the cake will be thicker. Insert a toothpick in the center; if it comes out clean the cake is ready to top for the second baking.
- Aside from a few dark spots at the edges, you can see that the cake is mostly even in color. Make sure to use a light colored baking pan, so the bottom of the kalamay doesn’t darken too much through the twice-bake process. If the cake or the custard is browning too fast before fully set, tent with foil.
- Do not cover the cake until fully cooled as the escaping steam will cause water puddles to pool on top.
- Leftovers should keep in the fridge for up to 3 days. Cover tightly with plastic film to lock in freshness.
I first published this recipe in June 2013 and am updating it today with new photos and tips. I also modified the recipe and halved the ingredients to fit one pan (the previous measurements were for two pans).
Make this cassava cake today! I know taste is subjective and bragging is not allowed on the blog 🙂 but I have to say, this is one of, if not the best cassavang kalamay you’ll ever try. I used to sell it along with mini egg pies, and they were both my bestsellers!
The cassava layer is soft, moist, and delicious on its own but the flan topping takes it over the top. It’s like having two desserts in one bite!
Looking for more ways to cook kamoteng kahoy? Check out this cassavang suman, puto lanson, nilupak, and pichi-pichi recipes and enjoy!
Ingredients
- 1 tablespoon butter or margarine, melted
- 1 package (16 ounces) frozen grated cassava, thawed but NOT drained
- 1 bottle (12 ounces) macapuno strings, drained
- 1 can (13.5 ounces) coconut milk
- 1 can (14 ounces) sweetened condensed milk
- 1/4 cup sugar
For the Custard Topping
- 2 egg yolks
- 7 ounces condensed milk
- 6 ounces evaporated milk
Instructions
- Brush bottom and all sides of a 9 x 6 baking pan with butter. Set aside.
- In a large bowl, combine grated cassava, macapuno strings, coconut milk, condensed milk, and sugar. Stir well. If using freshly grated cassava which is usually squeezed dry, add 1/4 cup of water to the mixture.
- Pour cassava mixture into the prepared baking pan and bake in a 375 F oven for about 45 minutes to 1 hour or until a toothpick inserted in the middle comes out clean; if the cake is browning too much, tent with foil.
- Meanwhile, In a bowl, combine custard ingredients: egg yolks, 7 ounces sweetened condensed milk, and 6 ounces evaporated milk. Stir until well-blended and strain using a fine-mesh sieve.
- Remove the cake from the oven and carefully pour custard topping mixture over the surface to cover entirely. Return to the oven and continue to bake for about 15 to 20 minutes until a toothpick inserted in the center of the flan comes out clean; if the top is browning too much, loosely tent with foil.
- Remove the cassava cake from the oven and allow to cool before slicing into servings.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Alice Ann Hautea says
If using fresh cassava, how much do i need for this recipe? Thanks
Lalaine Manalo says
16 ounces would be about 2 cups. Make sure the cassava is finely grated for the smooth texture.
Esmeralda says
Love your recipe, I tried it and came out perfect.
Lalaine Manalo says
Glad it turned out well!
Charmaine Lachica says
Hello Ms. Lalaine ! I’m planning to do this tomorrow. When I put the custard toppings and bake it, do i need to water bath it in over?
Lalaine Manalo says
There’s no need for a water bath 🙂
MayBe says
Ms. Lalaine, neybor, I tried this using muffin pan, just adjusted cooking time (using your original recipe) It was a blast. My guests say mas madaling makuha kesa sa pan, at mas maganda ang presentation, parang egg tart kc. But matrabaho talaga so it will take a lot of time baking a batch. Do you think it’s worth it to try to deal with filipino store (seafood city or island pacific) for consignment? You did it with your mini egg pies right? How does it work.
Salamuch!
Lalaine Manalo says
Hi, Neighbor!
What a great idea! Will definitely try making this in mini size. Better presentation like you said. 🙂
Simone says
Hi was looking for cassava cake and happy to found yours I went through all the comments and would like to try it but my kids don’t use eggs what can I use instead. ..looks like a great recipe and hope u reply soon tks
Lalaine Manalo says
You can just mix coconut cream and condensed milk and put it top. 🙂 Make sure the mixture is thick so it stays put on top of the cake and then brown in the oven 🙂
Mike Villarette says
What if I’m going to use fresh cassava? How to prepare this fresh cassava in this recipe? Thanks!
Lalaine Manalo says
You’ll need about 2 cups 🙂
Emie says
Here in the Phil we buy. Fresh Cassava …What’s your conversion, if no oven can .can we use steamer
Lalaine Manalo says
I’ve never tried steaming this but I think it would work. 🙂
Symone san miguel says
Hi there looks delicious..wanna know oven temp and baking time thanks a lot for sharing recipe
Lalaine Manalo says
The baking temp and cook time is in the recipe card 🙂 375 F for about 45 to 1 hour or until a toothpick inserted in the center comes out for the cassava itself and another 15 to 20 minutes for the flan. 🙂
Ellen S. says
Can we steam it instead of bake?
Lalaine Manalo says
I’ve never tried baking this but it might work. The consistency might be a little different, though, as steaming cooks by moist heat.
Thelma Garcia says
What is macapuno string.?
Lalaine Manalo says
It’s a type of coconut and usually sold as bottled preserves.
Monique Foster says
What are Macapiuno strings? Thank you .
Lalaine Manalo says
Macapuno is a type of coconut preserves. I believe it’s called coconut sport in English. It’s usually sold in Asian supermarkets in bottles, packed in heavy syrup. If you can’t find it, just omit from the recipe 🙂
Suzanne C. Albor says
How about using cassava flour in the supermarket
Lalaine Manalo says
I am sorry but I’ve never tried cassava flour in this recipe. It might work but probably different texture as the flour has a fine consistency.
Jon says
I followed your recipe and turns out a big hit last night’s noche buena. Thank you for your recipe #proudcookingdad
Lalaine Manalo says
Yay! I am glad everyone liked it. Thanks for stopping by and leaving feedback, Jon! P.S. love the hashtag 🙂
Bernadette says
Hi Lalaine,
I have been browsing through online cassava cake recipes and I found yours the easiest. My children requested this for Christmas as they are tired of usual cake and other sweets. I have all ingredients ready and will have my baking going in about half an hour. Thank you for sharing your recipe. Super helpful!❤️💕❤️
Lalaine says
Thank you, Bernadette. I hope you enjoy it! Happy holidays!
michelle says
hello po chef thank for ur yummy desert just finished baking taste so good sa uulitin po more power God bless po
Lalaine Manalo says
I am glad you liked it 🙂
Susan says
What is the difference between coconut milk and cream ?
Lalaine Manalo says
Coconut cream is the first extraction or kakang gata. 🙂
May says
Hi neybor!
May again. Everytime I cook this, it seems that the custard mixture is not covering well the cassava itself.
To add more of the custard topping, if I add 2 more egg yolks, ilang kaya ang i-add ko na condensada at evap milk.
Salamuch!
Lalaine Manalo says
Hi, Neighbor!
You can always double the flan topping if you need more 🙂
Lai says
Hi mam. Just wondering.. no eggs in the mixture? Im browsing a lot of recipes for cassava cake and they usually have eggs in them.. just for clarification.. thanks!
Lalaine says
No eggs in the cassava mixture, just in the custard topping. The cassava is sticky enough and will hold together without the eggs.
Lai says
Thank you!
Melissa says
Very excited to make this! Thank you for making it easy!
Lalaine says
You’re welcome. Enjoy!