A quintessential part of Filipino cuisine, the cassava cake recipe is a unique blend of cassava (also known as yucca), coconut milk, eggs, and sugar. Traditionally baked in a rectangular pan and served in slices, this delectable Filipino yucca cake is often adorned with grated cheese or coconut meat for an extra touch of indulgence. Whether served at special occasions like birthdays, fiestas, holidays, or simply enjoyed as a snack or dessert, its soft, chewy texture and sweet, coconutty flavor make it a universally adored treat. The cassava custard cake holds a cherished place in the culinary narrative of the Philippines, appealing to Filipinos and non-Filipinos alike.

Commonly referred to as yucca root in the USA and several other countries, cassava is a root vegetable widely cultivated and consumed across the Philippines, Asia, Africa, and Latin America. This starchy and fibrous vegetable, brimming with carbohydrates and nutrients, serves as a staple food source for many. The Filipino yucca cake harnesses the nutritional goodness of cassava, transforming it into a delightful sweet treat.

The versatility of the cassava cake recipe lies in its regional and familial variations. Some renditions might include additional ingredients such as condensed milk, butter, or coconut cream, introducing unique twists to the classic recipe. Food coloring might be employed to enhance the visual appeal of the cassava custard cake, infusing it with vibrant hues. Each version of the Filipino yucca cake is a testament to the dynamic nature of Filipino cuisine, embodying its ability to adapt while retaining its core flavors.

Ingredients: yields up to 12 or more pieces

1 pack (160 oz) grated cassava (yucca) roots
1 can of medium size coconut milk
3/4-1 cup of sugar (or 1 cup) depending on your preference
2 large eggs (beaten)
1 tbsp. of vanilla extract

For Custard Topper:

1/2 can of condensed milk
1/4 cup of fresh, shredded coconut or sweet macapuno
1 eggyolk (beaten)

Baking Instructions:

Preheat oven to 375 degrees farenheit. On a large mixing bowl, combine all dry ingredients. Mix well to thoroughly incorporate mixture.

Beat eggs and add it to the liquid ingredients, add vanilla extract, and mix well to thoroughly combine. Place this cassava custard cake mixture on a butter greased baking pan.

On a not too deep pan, add a small amount of water and place a rack on top of the water. Place the prepared cassava mixture and bake for 30 to 45 minutes.

Prepare the topper filling. Whip the egg yolk , then apply the condensed milk and sweet macapuno together. Mix well to thoroughly combine ingredients.

To check if the Cassava cake is properly baked, use a skewer stick or a knife and stick it on the center of the cake. The stick or knife should appear clean to determine that.

Using a spatula, fill the top of the cassava cake with the sweet cacapuno and condensed milk mixture. Evenly spread the mixture to cover the entire top of the cake.

Adjust the oven to a low broil for a few minutes. Place the delicious, Filipino yucca custard cake on the top rack.

Keep an eye of the cake while the broiling process is running. Broil the top of the cassava until the top is golden brown. Promptly remove from the heat once it’s browned. Serve it warm or cold.

Tip: If desired, top this delicious yucca roots cake with shredded cheese, prior to serving. Such delicious cassava custard cake!