Best 5 Filipino Cassava Cake Recipes
Cassava cake, also known as **bibingka cassava** or **cassava bibingka**, is a popular Filipino dessert that combines the delightful flavors of cassava, coconut, and cheese. This delectable cake is often enjoyed during special occasions and gatherings.
Our article features three variations of this classic Filipino treat:
1. **Classic Cassava Cake:** Experience the traditional cassava cake made with grated cassava, coconut milk, sugar, eggs, and butter. This recipe yields a moist and flavorful cake that will transport you to the heart of the Philippines.
2. **Cassava Cake with Cheese:** Indulge in a richer and cheesier version of the classic cassava cake. This recipe incorporates grated cheese into the batter, creating a gooey and irresistibly cheesy center.
3. **Cassava Cake with Yema Filling:** Take your cassava cake to the next level with the addition of yema, a sweet and creamy Filipino custard filling. This combination of flavors and textures will leave you craving for more.
Whether you prefer the classic cassava cake or want to explore new flavor combinations, this article has a recipe that will satisfy your cravings. Prepare to be amazed by the delightful simplicity and captivating flavors of cassava cake.
CASSAVA CAKE WITH CUSTARD TOPPING
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!
Provided by Lalaine Manalo
Categories Dessert
Time 1h20m
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 653 kcal, Carbohydrate 78 g, Protein 11 g, Fat 35 g, SaturatedFat 28 g, Cholesterol 84 mg, Sodium 154 mg, Fiber 4 g, Sugar 52 g, ServingSize 1 serving
CASSAVA CAKE
This is a Pinoy dessert best served cold. It is easy to make if you are looking for a Filipino dessert.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 2h20m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Stir the yucca, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined; pour into a baking dish.
- Bake in the preheated oven for 1 hour. Switch the oven's broiler on and bake under the broiler until the top of the cake is browned, 2 to 3 minutes. Cool completely in refrigerator before serving.
Nutrition Facts : Calories 328.9 calories, Carbohydrate 41.6 g, Cholesterol 60.4 mg, Fat 15.5 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 11.5 g, Sodium 110.7 mg, Sugar 25.5 g
CASSAVA CAKE RECIPE
Number Of Ingredients 8
Steps:
- Grate and squeeze tightly the grated cassava to remove the cassava juice.
- Mix the grated cassava with ½ cup sugar, condensed milk, evaporated milk, egg, butter, vanilla and salt. Mix well
- Heat 1 tbsp sugar until it caramelizes and turns into golden brown. Remove from heat and allow to cool.
- Pour the cassava mixture into the prepared llanera mold.
- Arrange into steamer and steam for 40-50 minutes or until almost firm.
- Serve with grated cheese on top.
CASSAVA CAKE
This is a classic Filipino dessert enjoyed year round. I hope you enjoy it! Most of the ingredients can be found in an oriental store near you.
Provided by truebrit
Categories Dessert
Time 2h
Yield 24 equal squares
Number Of Ingredients 10
Steps:
- Preheat oven to 325° f.
- In large mixing bowl combine cake ingredients.
- Mix well.
- Pour equally into two large greased rectangular pans.
- Bake until top is no longer liquid (approximately 30 minutes).
- Mix topping ingredients well and spread evenly on the two cakes.
- Bake an additional 20 to 30 minutes.
- Cool cakes completely.
- Slice each cake into 24 equal squares.
BIBINGKANG CASSAVA (CASSAVA CAKE)
The term bibingka usually refers to a certain variety of sweet Filipino cakes made from rice flour, though cassava (yuca) root can also be used to make a sweet and rich bibingka as well. In the United States, fresh cassava root can easily be found in Asian or Latin markets and sometimes in larger grocery stores. However, to save time and effort I do prefer to use frozen grated cassava found in Asian markets. Don't be alarmed by the absence of flour in this cake recipe. Because of the high starch content in cassava, it alone will be able to absorb the liquid and transform into a sweet and soft cake that may be the easiest dessert you'll ever make.
Provided by Marvin Gapultos
Categories Dessert Cake Yuca Philippines Wheat/Gluten-Free Coconut
Yield Makes one 8 x 8-in. cake
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- To make the cake, combine the egg yolks, cassava, macapuno (or shredded coconut, if using), coconut milk and the ½ cup sweetened condensed milk in a large bowl and mix well.
- Pour the cake batter into a greased 8 x 8-in (20 x 20-cm) cake pan. The cake batter will appear to be very loose and wet at this point, but don't worry, the cassava will absorb most of the liquid during baking. Place the cake pan into the oven and bake until the top of the cake appears dry and no liquid is floating on the surface, 45-60 minutes.
- Meanwhile, to make the topping, whisk together the egg whites and the ¼ cup (65 ml) sweetened condensed milk in a medium bowl until very well incorporated. Although you are using egg whites, don't be concerned with making a foam or a meringue, just mix until combined.
- Remove the cake from the oven and evenly pour the topping onto the cake. Return the cake to the oven and bake until the topping sets, about 10 minutes more.
- Remove the cake from the oven and rest the cake in its pan on a cooling rack. Cool the cake completely before cutting it into squares. The cassava cake can be served at room temperature, or cold out of the refrigerator.
Tips:
- To ensure a smooth and creamy cassava cake, use high-quality grated cassava.
- For a richer flavor, use full-fat coconut milk and fresh eggs.
- Do not overmix the batter, as this can result in a dense and chewy cake.
- Bake the cake in a preheated oven to prevent it from sinking.
- Allow the cake to cool completely before frosting or serving.
Conclusion:
Filipino cassava cake is a delicious and versatile dessert that can be enjoyed on any occasion. With its simple ingredients and easy-to-follow instructions, this cake is a great option for both beginner and experienced bakers. Whether you prefer a classic cassava cake or one with a twist, there is a recipe in this article to satisfy your cravings. So, grab your ingredients and start baking today!
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