Cassava cake (Bibingkang Kamoteng Kahoy in Tagalog) is a dense, pudding-like Filipino cake laced with coconut.
When sliced, its as smooth as silk, and has a delicate, light yellow color.
It’s Not a Party Without Cassava Cake
Cassava cake is a scrumptious snack or dessert.
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At a Filipino party, youll likely find it at the center of the table with other goodies.
This is not a fussy recipe to bake.
There is no need to haul out the electric mixer.
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Mix everything by hand, then pour it into the greased pans.
In the Tagalog national language, Filipinos refer to it as Bibingkang Kamoteng Kahoy.
Cassava itself doesnt have any defining flavor youd clamor for, but its rich in starch.
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This makes it an ideal alternate carb if youre avoiding certain grains.
It is both a backyard and commercial crop, and its origins can be traced to South America.
This tuber grows abundantly in many countries.
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In Philippine cuisine, it has served as a substitute for starch staples for centuries.
During World War II food shortages, records showed how Filipinos survived on cassava as a valuable backyard crop.
Growing up in the Philippines, I watched how cassava was grown by my father at our farm.
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A heavy duty metal grater was used to slice the light-colored flesh.
you’re able to use fresh cassava, if you prefer.
Cassava is also labeled as yuca and the tuber is sold in Asian markets.
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They look like large, elongated potatoes.
After peeling, 1 pound yields about 1 cup of grated cassava.
This recipe needs 2 cups, grated.
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You have to wrap the freshly grated cassava in a cheesecloth and squeeze out any excess liquid.
If using a fresh coconut, drain the juice and reserve as a beverage.
Grate the inside flesh using a fork, to achieve thin tendrils.
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One large coconut can yield about 1 cup of soft grated strings.
Fresh cassava and coconuts are sometimes sold in Chinatown or large supermarkets like Whole Foods.
The butter flavor also seeps in slightly at the bottom, making it quite delicious.
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In a large mixing bowl, beat the eggs with a wooden spoon.
Add the salt and sugar.
Continue mixing until blended.
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Pour the half-cans of condensed and evaporated milks, and coconut milk, reserving the remainder for the topping.
Add the cooled melted butter.
Then add the grated coconut and cassava.
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Pour the batter equally into the greased pans, filling each pan halfway.
While the cake is baking, start making the topping.
In a medium bowl, whisk together the flour and sugar.
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Transfer the flour-sugar mixture to a small saucepan.
Whisk the ingredients together until smooth and free of lumps.
Bring to a simmer over low heat.
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Continue stirring the topping mixture until it becomes thick and coats the spoon, about 5 to 8 minutes.
(The mixture will thicken as it sits.)
Do not leave this mixture unattended or it can burn and stick to the bottom of the saucepan.
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When the topping has thickened, remove the pan from heat so it doesnt curdle or burn.
Return the pan and push the rack back into the oven.
Do not move the rack up.
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Watch carefully, as the sugary topping can burn easily, and every broiler is different.
The broiling may take up to 10 minutes.
Cool the cake on the counter for at least 30 minutes.
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Slice the cake in the pan, allowing 2-inch slices per portion.
Both ways are superb.
Keep the cassava cake covered and refrigerated at all times.
It lasts 3 to 5 days in the refrigerator.
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This cake can be frozen.
Wrap the entire cake tightly in plastic and foil, then freeze.
It keeps well for 1 month in the freezer.
