Filipino Cassava Cake

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.

By Ana Park

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Recipe Summary

cook:
1 hr 5 mins
additional:
1 hr
total:
2 hrs 15 mins
prep:
10 mins
Servings:
12
Yield:
12 servings
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

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

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  • 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.

  • 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.

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

Cook's Note:

Sprinkle grated cheese over the cake instead of the remaining condensed milk if preferred.

Nutrition Facts

Per Serving:
524 calories; protein 5.4g; carbohydrates 89.5g; fat 17.2g; cholesterol 11.1mg; sodium 71.1mg. Full Nutrition
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