Slightly sweet cassava cake made of just four ingredients: grated cassava, condensed milk, sugar, and a beaten egg. This simple Vietnamese/Filipino dessert is a great treat for everyone.
Cassava cake is popular in the Philippines and Vietnam. Oftentimes, it’s a combination of grated cassava, coconut milk, butter and eggs. If you have never had it before, the best way to describe this dessert is that it tastes slightly sweet and it’s starchy and chewy. There’s a slight crunch on top from being toasted. Don’t they look a little bit like lemon bars?
First, preheat the oven at 350oF. Line a square baking pan with foil and lightly grease the bottom either with vegetable oil or with cooking oil spray. This is to make sure that the cassava cake won’t stick to the foil.
I bought a bag of grated cassava from an Asian supermarket. It’s cheap, only about a $1 a pack.
Make sure that the grated cassava is thawed before you use it. Place the thawed grated cassava in a medium size bowl.
Add condensed milk.
Add sugar and a beaten egg, then mix until evenly combined.
Pour the batter into a 9×9 baking pan.
Bake in the oven at 350oF for about 20-25 minutes until the cassava cake has set. You can test its readiness by inserting a toothpick. If the toothpick comes out clean, the cassava cake is ready.
Your cassava cake may be golden brown on the top. Mine wasn’t. But as I’ve said before, every oven is different. In order to get that slight browning on top, change your oven setting to broil and bake your cassava cake for about 5-8 minutes. Make sure to check the cassava cake often though. The broil setting makes it very easy to burn the cake.
That’s all there is to making this cassava cake. It’s quick and simple to make and so very delicious.
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