Cassava cake is a type cake made out of cassava and coconut milk, a popular dessert or snack in the Philippines. Cassava which is also called yuca or manioc is a root crop native to tropical and sub-tropical regions. It is the third largest source of carbohydrates after rice and corn. Cassava is very rich in starch, calcium, phosphorus and Vitamin C, though it contains those good vitamins and minerals cassava is toxic as well and should not be consumed raw due to linamarin and lotaustralin which are toxic compounds and a kilogram of these root crops can contain 20mg to 1g of cyanide per kilogram (it only takes 40mg of cassava to kill a cow) but if you are lucky to live it is also known to cause goiters, pancreatitis and ataxia.
Though it is said to be toxic cooking this would greatly reduce the toxins. Cassava can be cooked in a multitude of ways where it can replace potato, can be deep fried; can be included in soups, stews and purees. It can also be used in desserts; in fact sago pearls are from cassava starch. A very versatile ingredient that is why in Philippines we have different desserts and snacks that is made out of this crop like this post a creamy and soft cake made out of grated cassava.
How about you have you made or encountered dishes that can be deadly like this?
Ingredients (Cassava Cake)
1kg grated cassava
1 large can coconut milk
1/2 large can evaporated milk
1/2 can condensed milk
2 eggs, beaten
1/4 cup butter, melted
1/2 cup grated cheddar cheese
1 cup sugar
1 large can coconut milk
1/2 can condensed milk
2 tbsp flour
2 tbsp sugar
2 egg yolks, beaten
1/4 cup grated cheddar cheese
- In a large mixing bowl combine all Cassava Cake ingredients; mix thoroughly until even in consistency.
- Pour in a greased baking tray then bake in a 180C preheated oven for 45 minutes.
- While baking in a sauce pan mix together topping ingredients, mix thoroughly until even in consistency. Cook in low heat until sauce thickens.
- Remove cassava cake from oven then pour sauce on top, distribute evenly then place back in the oven and bake at 220C for 15 more minutes or until top turns golden brown.
Eek I never knew it was toxic… personally it’s not for me but Himself loves it when we are in the Pacific.
Nice dessert Raymund but wonder cassava is tapioca, seems like that and I have not heard about cassava before.
Hi Nava, Tapioca is the starch that is extracted from cassava
Hi raymund! How many ml is the coconut milk please? I want to make this this weekend. Thank you for your recipes!
1 large can of coconut milk/cream here is 400ml. You might also want to look at this version which is more moist and soft http://angsarap.net/2012/03/23/cassava-cake-moms-version
I got good response from this recipe compared to this one
I’ve eaten something similar, it has a unique texture and delicious.
Nothing toxic that I can think of, but you have to wonder who discovered cooking it made it okay. You’d think that if it made people sick they would have left it alone, but some courageous (foolish) person decided to cook it and take the risk. Fascinating.
I love cassava cake <33
Oh the tops of those…. mmmm. They all look wonderful!
LOVE the slightly charred top of this cake. Beautiful!
I know- it reminds me of creme brulee! YUM!
Oh my gosh I haven’t had this in forever (I think it’s been four years since I last went back).
Thanks for reminding me of it, I’m definitely going to have to make some and surprise my family with it.
this killed several students in bohol once due to those toxic substances you just mentioned..
Yikes, its like fugu
sarap naman nyan lalo na sa kapeng barako….penge!!
This looks beyond delicious. The cheddar cheese is kind of throwing me for a loop though! It seems like the odd man out!
A good cake to serve to someone you don’t particularly like? Just kidding. Rhubarb is said to be poisonous too but we all eat it 🙂 Sounds interesting to say the least.
I haven’t encountered foods that are deadly.. but I never heard of Cassava Cake either. There’s a first for everything
I remember this to be quite popular in Malaysia too where I grew up, but I haven’t had this cake for years now.
Fugu fish can be deadly and to think people pay top dollar to dice with death!
I remember reading about cassava when we were doing foods from Brazil. The whole deadly toxin thing freaked me out a bit. This cake, however, doesn’t freak me out at all. Yum!
Raymund, you always come up with things I have NEVER heard of but sound so delicious! It’s great that you are introducing some of us to new dishes. Have a good week!
Yikes! That’s kind of scary! It’s good to know, though, that it’s safe if you cook it, especially since it looks and sounds so good! 🙂
Okay, I was just eating cassava cake the other day and offered a few bites to my baby. Next time I’m not giving her any more, for me na lang to be sure. Thanks for the tip! 🙂
Like cassava cake very much, smooth flavor, different from other cakes, nice change. Liked your recipe. Thank you for sharing!
The famous cassava cake that I’ve never eaten!!! Looks so delicious and one day I want to try making it.
Never heard of this dish before, but I’m always willing to try something new.
Am keen to try the recipe, am just a little worried about the quantities. you answered the question about the coconut milk but I suspect that the evaporated milk and the condensed milk cans are not 400ml…. can you please let us / me know the quantities in ml? thanks
Yup they are all the 400ml ones
Btw you might be interested in this version a softer one this is more popular than this firm version http://angsarap.net/2012/03/23/cassava-cake-moms-version/