Filipino Cassava Cake recipe

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Ingredients

3 pounds grated cassava root
2 (13.5 ounce) cans coconut milk
1 (14 ounce) can sweetened condensed milk, divided
1 (12 ounce) jar macapuno (coconut sport)
½ cup white sugar

Nutrition Info

524.2 calories
carbohydrate: 89.5 g
cholesterol: 11.1 mg
fat: 17.2 g
fiber: 4 g
protein: 5.4 g
saturatedFat: 14 g
servingSize: -
sodium: 71.1 mg
sugar: 28 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Combine cassava, coconut milk, 1/2 the sweetened condensed milk, macapuno, and sugar in a large saucepan over medium heat. Bring to a boil, stirring constantly. Transfer to a 9x13-inch glass baking dish.

  3. Bake in the preheated oven until almost set, about 40 minutes. Remove from the oven, spread remaining sweetened condensed milk on top. Continue baking until top is browned, about 20 minutes.

  4. Cool to room temperature or refrigerate before serving, about 1 hour.

Recipe Yield

12 servings

Recipe Note

An easy-to-make Filipino dessert made of cassava. Ingredients are available in most Asian or Filipino stores. My niece made this when I visited them in Columbus, Ohio. We bought the ingredients at an Asian store.

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