CASSAVA CAKE with Macapuno

Cassava Cake with Macapuno: A Delicious Filipino Dessert

Cassava Cake is a classic Filipino dessert made from grated cassava or manioc, a woody shrub derived from the starch used to make tapioca. This dessert holds a special place in my heart because of its delightful taste and the cherished memories it brings back from my childhood.

Growing up, my great-grandmother had a backyard where she cultivated a kamoteng kahoy (cassava) plant. This plant was a significant part of my early years. My siblings and I used to cut the trunk of the cassava plant to use as the foundation of our bahay-bahayan (playhouse). It was our little haven, a place where our imaginations ran wild and free.

But the memories don’t just stop at the playhouse. My lola (grandmother) used to cook cassava in various forms for us. Sometimes, she would prepare boiled cassava, which we enjoyed as a simple yet satisfying snack. Other times, she would make sweetened cassava, its sweetness perfectly complementing the natural flavor of the root. And then, there were the times when she made cassava cake. The aroma of freshly baked cassava cake filling the kitchen was a sure sign that something special was waiting for us.

These experiences with my great-grandmother and the delightful cassava dishes she prepared are deeply ingrained in my heart. Cassava Cake with Macapuno has become one of my favorite desserts, not just for its taste but for the beautiful memories it evokes.

Recipe Video:

A Little History

Cassava cake is a traditional Filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. It is a very popular dish in the Philippines, commonly eaten for merienda (snack) and served during gatherings and special occasions. Cassava was one of the crops imported from Latin America through the Manila galleons from at least the 16th century. Cassava cake is a type of bibingka (traditional baked cakes), having its origins from adopting native recipes but using cassava instead of the traditional galapong (ground glutinous rice) batter. It is also known more rarely as cassava bibingka or bibingkang kamoteng kahoy, although the English name is more commonly used. In Quezon, cassava cake is more commonly known as budin.

Ingredients and Variations

Cassava cake is made from grated cassava mixed with gata (coconut milk), condensed milk, and egg whites. Some recipes also add butter (or margarine), vanilla, evaporated milk, and additional sugar. These are poured into a flat-bottomed pan lined with banana leaves or greased. It is baked until it has an even firm consistency and is a light brown color.

The texture of the cake can be adjusted by varying the amount of grated cassava used. Cakes with less cassava content tend to be softer and moister, while cakes with more cassava content are firmer and chewier.

The topping is cooked separately. It is traditionally coconut-based custard, made with the egg yolks mixed with condensed milk, sugar, and kakang gata (coconut cream). It is poured on top of the cake and baked again for an additional few minutes until the top layer solidifies. The amount varies, with some versions having a very thin custard layer, while in other versions, the custard layer is as thick as the cake. Some modern versions also use milk-based custard toppings when coconut cream isn't available or don't bake in a top layer at all.

Additional toppings may be added before the second baking, like cheddar cheese, macapuno strings, or grated coconut, among others. It is further garnished with additional toppings like more grated cheese or latik. They are allowed to cool and served sliced into squares.

Safety Note

Cassava (known as kamoteng kahoy and balinghoy in Tagalog and balanghoy in Visayan) is poisonous when eaten raw due to its cyanogenic glucoside content. Most cassava variants in the Philippines are of the sweet variety, which has lower cyanogenic glucoside content. But care should still be taken that the cassava is properly prepared before cooking.

Recipe: Cassava Cake with Macapuno

Ingredients:

For the Cake:

• 1 kilo cassava, grated
• 1 1/2 cups water
• 1 medium-sized fresh coconut, grated (to make 2 1/2 cups of coconut milk)
• 1 1/2 to 2 cups coconut milk
• 1 can condensed milk
• 1 cup sweetened macapuno
• 2 drops yellow food color (McCormick)
• 1 tbsp vanilla extract
• 1/4 cup melted butter (reserve 1 tbsp for greasing the pan)
• 2 eggs

For the Topping:

• 2 tbsp tapioca flour
• 1 cup sweetened macapuno
• 1/2 cup condensed milk
• 1 cup coconut milk
• 1/4 cup cheese, grated

Instructions:

Preparing the Coconut Milk:

1. Grate the fresh coconut and add 1 1/2 cups of water. Squeeze the grated coconut to extract the coconut milk. Strain and set aside to make 2 1/2 cups of coconut milk.

Making the Cassava Cake:

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with 1 tbsp of melted butter.
2. In a large bowl, combine the grated cassava, 1 1/2 to 2 cups of coconut milk, condensed milk, sweetened macapuno, yellow food color, vanilla extract, melted butter, and eggs. Mix well until all ingredients are thoroughly combined.
3. Pour the mixture into the greased baking pan and spread it evenly.
4. Bake in the preheated oven for about 1 hour or until the top is firm and golden brown.

Preparing the Topping:

1. In a medium bowl, combine the tapioca flour, sweetened macapuno, condensed milk, and coconut milk. Mix well until smooth.
2. Pour the topping mixture over the baked cassava cake.
3. Sprinkle the grated cheese evenly over the topping.
4. Return the cake to the oven and bake for an additional 15-20 minutes, or until the topping is set and slightly browned.

Finishing Touches:

1. Let the cassava cake cool completely before slicing into squares.
2. Serve and enjoy this delightful Cassava Cake with Macapuno with your family and friends.