Cassava Cake with Creamy Custard Topping
With a soft and spongy texture, flavored with coconut and condensed milk and then topped with a creamy vanilla custard sauce – your taste buds will dance with joy with each bite of this favorite Filipino delicacy.
FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.
Upon touchdown at Ninoy Aquino International Airport whenever I return home to Manila, there is one dessert I instantly dream of and crave – CASSAVA CAKE.
With a soft and spongy texture, flavored with coconut and condensed milk and then topped with a creamy custard sauce – my taste buds instantly dance with joy with each bite of this favorite Filipino delicacy.
Go to any mall or market anywhere in the Philippines and you’re sure to find cassava cake being offered on sale. We just love this delicious dessert so much!
Cassava, also known as manioc, Brazilian arrowroot, tapioca and often referred to as yucca (though they’re not really the same), is a starchy tuberous root of a tree that grows abundantly in the tropical regions of Asia, Africa, and South America. It is in fact a staple much like corn and rice in certain countries.
This is what cassava looks like. You can find these already frozen and grated at many Asian stores so it’s very accessible now. And certainly, in the Philippines, you can find the tree all over the place.
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| Photo credit goes to Amada44 who contributed this photo to Wikipedia. |
While there are many uses for cassava the ultimate favorite would be the Cassava Cake. I’ve had quite a few slices of this delectable treat in the Philippines when I returned home recently and now I miss it so much.
Thankfully, a Filipina friend of mine invited me grocery shopping to a huge Asian store in Hartford last week and I was able to grab a packet of this frozen cassava. It was time to make my own version of this yummy cake so I can literally have my cake and eat it, too! 😉
For this version, I added a little ground cardamon which you probably won’t find in any other usual cassava cake recipe but I thought it might work, and wow it did!
Ever so subtle is the taste but you can tell that a tiny amount of cardamom gives this cake an extra layer of yum. I know it for sure because hubby who normally is not into our puddings and homemade delicacies loved it a lot.
And then I gave some of this to my Filipino friends to sample and they called me the next day to say that they really enjoyed this cassava cake. So now this version is fully tried and tested and given the seal of approval.
But if you can’t find cardamom, don’t worry it will still come out yummy because the added creamy vanilla custard topping also gives this cake a lot of flavors. I
Instead of the usual plain condensed milk on top which I used to make for this cake I thought, I’ll improvise and add a thin layer of custard (inspired by our leche flan) on top and then sprinkle some brown sugar to really bring it over the top.
So next time you go to an Asian store, grab a packet or 2 of grated cassava (if frozen, simply thaw before using) and make this! Enjoy!
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FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.
WHAT INGREDIENTS TO USE FOR Cassava Cake with Creamy Custard Topping?
For the Cake
- Butter for greasing the pan
- Grated Cassava (if frozen, thaw first)
- Sweetened condensed Milk
- Coconut Milk
- Large Eggs
- Ground Cardamom (optional but highly recommended)
For the Custard Topping
- Condensed milk
- Half-n-half (Single Cream)
- Eggs
- Vanilla Extract
- Brown Sugar
HOW DO I MAKE Cassava Cake with Creamy Custard Topping?
- Preheat the oven to 350 F. Generously grease the bottom and sides of a baking dish (9×9 or an 8×11).
- In a large bowl, whisk together the grated cassava, condensed milk, coconut milk, eggs, and ground cardamom (if using) until well-mixed. Pour into the prepared pan. Bake for 40-50 minutes or until almost fully set.
- Mix together the custard sauce. Pour or strain through with a fine sieve in another bowl. Remove the baked cassava from the oven when nearly set and pour the custard sauce on top tilting the pan gently to ensure that the sauce has spread evenly. Bake for another 20 minutes or until the custard has set.
- Remove the pan from the oven and set the oven to broil. Sprinkle the brown sugar on top. Place under the broiler for about 2 minutes or until the top is nicely golden and caramelized or use a flame torch to achieve the same result.
- Cool completely before slicing. I promise this is a slice of heaven!
Yield: 12-16 slices
Prep Time: 5 Minutes
Cooking Time: 1 Hour 10 Minutes
Total Time: 1 Hour 15 Minutes
Cassava Cake with Creamy Custard Topping
Ingredients
For the Cassava Cake
- butter for greasing the pan
- 1 lb grated cassava, if frozen, thaw first
- 14 oz can sweetened condensed milk
- 14 oz can coconut milk
- 2 large eggs
- 1/8-1/4 teaspoon ground cardamom, optional but highly recommended
For the Custard Topping
- 7 oz of a (14 oz) can of condensed milk, (half a can)
- 1/4 cup half-n-half, (or single cream)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1-2 Tablespoons brown sugar
Instructions
- Preheat the oven to 350 F. Generously grease the bottom and sides of a baking dish (9×9 or an 8×11).
- In a large bowl, whisk together the grated cassava, condensed milk, coconut milk, eggs, and ground cardamom (if using) until well-mixed. Pour into the prepared pan. Bake for 40-50 minutes or until almost fully set.
- Mix together the custard sauce. Pour or strain through with a fine sieve in another bowl. Remove the baked cassava from the oven when nearly set and pour the custard sauce on top tilting the pan gently to ensure that the sauce has spread evenly. Bake for another 20 minutes or until the custard has set.
- Remove the pan from the oven and set the oven to broil. Sprinkle the brown sugar on top. Place under the broiler for about 2 minutes or until the top is nicely golden and caramelized or use a flame torch to achieve the same result.
- Cool completely before slicing. I promise this is a slice of heaven!
Last updated on November 14th, 2023 at 04:34 pm
Why was my custard watery- do I need to add more eggs ( I used 2 egg yolks, 1 can of condensed milk and 1 can of evaporated milk- please advise!
Love your cooking!
Marilyn, looks like you didn’t follow the recipe as written that’s why it’s so watery. I only mentioned 1/2 a can of condensed milk and a little half and half but you added 1 can of condensed milk and 1 can of evaporated milk and just 2 egg yolks – so that would be really watery. Were you trying to make a leche flan instead? Just asking because this custard here is for cassava topping and so it’s just an added layer on top for more yumminess but it’s not meant to be like leche flan but if you want to do that instead, I do have a recipe for that – please either look on my Filipino Recipe index or search leche flan on the search box under my photo in the home page. But if you just wanted the topping, please follow the recipe as written. Hope your custard didn’t get wasted and definitely add more eggs, if it’s meant to be leche flan. Thank you for stopping by!
Hola
Just last week I saw in my store for the first time the frozen cassava and almost cry remembering my mom who use to do many recipes with cassava,in my natal Puerto Rico…
Never made anything with Casava and discovered your site a minute ago, it’s so wonderful and emotional to me IWILL most definitely make this soon and I will share with my Philippine friends (aka my daughter and grandchildren from my heart).thanks so very much!
So glad you discovered us. Hope you and your Filipino friends enjoy this. Thanks for stopping by.
As a brazilian man, I grew up eating cassava cake. But Lady, this you should know: you put it on a whole new level. Can’t wait to try this version.
Hope you enjoy this Asian version. Thanks!
Hi i”d love to try your recipe but i have a problem with the cardamom is there a substitute for this?
Just wondering what the problem with the cardamom is? Are you allergic to it? If yes, then simply omit. If you cannot find it, then just leave it out. But if it’s none of the above and you can find it – worth adding it as it does add an extra layer of flavor to the cake. Enjoy!
I love cassava. We cook and it as such or with savory tempering. Never made it into a cake. This looks awesome.
Hi Abby,
I can’t count the number of times I made this recipe. It always is a hit. Just wondering if I need to adjust measurements if I use an 8 x 8 pan instead?
Thank you!
Peachy
Glad you enjoyed this! I’ve never tried it on an 8×8 (just a 9x) – you may have to in order to avoid overflowing. But if you can just stick with 9×9, that might be better.
Hi Abigail,
I would love to try this recipe out but was wondering if you used half in half from the refrigerator section of the grocery store or did you use Nestle half and half that is in the can found at the Asian markets?
Just regular half and half. Enjoy. Let me know how it goes. Thanks!
Hi, I was just wondering what you prefer best, fresh grated casava or frozen? Or have you tried both with the same outcome? I have both available in my area and was just wondering which you would prefer. Thank you I’m advance. 🙂
Frozen because that’s what I can get and it’s already done – all cooked and all you need to do is defrost it before adding to whatever you are using it for.
I use cassava flour all the time, but never the actual vegetable! This was delicious and so different than things I normally make.
This cassava cake looks so satisfying and delicious for dessert! I love any kind of creamy, custardy cakes so I’m looking forward to trying this!
Such a delicate and tasty dessert that doesn’t disappoint! Exactly what I needed to cure my sweet tooth; delish!
This looks delicious! I have not used cassava, but will definitely be trying this dessert.
Oh my goodness, this cassava cake is making my taste buds dance just by its description. Can’t wait to taste this.
Where can I purchase the cassava and cardamoms?
Cardamoms are available in the spice section of grocery stores or in Indian stores. Frozen cassava would be available at any Asian/Filipino store.
Hello, I wanted to know how to store the cassava cake after it has cooled down. Is it okay left out on the counter or should it be refrigerated? Thank you.
You can leave it on the counter for a day. Longer than that I would refrigerate and simply reheat when needed.
We make cassava cake in Brazil. (In Portuguese cassava is “aipim” with the tonic syllable in the 2nd “i.”) Yours reminds me of our “Pudim de Leite Condensado,” a sweetened condensed milk pudding. Can I resist it? Absolutely not!!!!
Sounds so yummy. 🙂 Can’t wait to try it. Thanks for sharing such an amazing recipe.
I love this recipe and make it all the time! but i just wanted to know how to stop the cake from bubbling at the top. This happens before and after the custard is poured and doesn’t allow the custard to even out
I wouldn’t worry about this – cassava cake unlike regular cakes doesn’t have a perfectly smooth top. It’s kind of texturized and would look like some parts are grilled and dark on top. It’s not meant to be perfectly even. But it would taste good!
I made your recipe and gave half to friends and saved the other half for my family! Delicious!
Yay! So glad to know that! Thank you for letting us know!
I was looking for a recipe like this, thank you for sharing! I can’t wait to try it soon!
I have never made anything so good in my life! I absolutely love that rich, smooth texture, and the flavor is amazing. It’s a new family favorite.
This cassava cake sounds amazing. I would love to try it. Maybe this weekend when I have time. Pinning! Thanks for sharing.
I love making recipes from other cultures for my family and this one is next on my list!
I really love that you added cardamom to this fabulous cassava cake. It looks incredible and I can’t wait to try it.
This was a delicious cake! Wonderful flavor combinations with the cassava and coconut and everyone loved it!