Rating: 4.37 stars
54 Ratings
  • 5 star values: 33
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1

This is a Pinoy dessert best served cold. It is easy to make if you are looking for a Filipino dessert.

Recipe Summary test

prep:
20 mins
cook:
1 hr
additional:
1 hr
total:
2 hrs 20 mins
Servings:
10
Yield:
1 cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • Stir the yucca, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined; pour into a baking dish.

  • Bake in the preheated oven for 1 hour. Switch the oven's broiler on and bake under the broiler until the top of the cake is browned, 2 to 3 minutes. Cool completely in refrigerator before serving.

Nutrition Facts

329 calories; protein 8g; carbohydrates 41.6g; fat 15.5g; cholesterol 60.4mg; sodium 110.7mg. Full Nutrition
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Reviews (60)

Most helpful positive review

Rating: 5 stars
09/09/2011
For all the first time makers, let me tell you... the more cassava added, the thicker the cake. The less, it will be more softer and fluffy more custard like. 4 cups make a thick cake. 2 cups will make it really fluffy. When grating fresh cassava, one pound will yield about 1.5 cups and the grated product will have a mushy consistency. I added 1/2 cup of dried sweetened coconut flakes. It is better to add jarred macapuno strings, or fresh coconut. It is also better to reserve a couple tablespoons of condensed milk and coconut milk to add as a topping at the last 15 minutes of baking. Thanks so much for the formula my friend. Very delish. Read More
(339)

Most helpful critical review

Rating: 1 stars
12/14/2010
You have the ingredients wrong. You say 2 cups of cassava, but for that much liquid you need 4 cups. Read More
(188)
54 Ratings
  • 5 star values: 33
  • 4 star values: 13
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
09/09/2011
For all the first time makers, let me tell you... the more cassava added, the thicker the cake. The less, it will be more softer and fluffy more custard like. 4 cups make a thick cake. 2 cups will make it really fluffy. When grating fresh cassava, one pound will yield about 1.5 cups and the grated product will have a mushy consistency. I added 1/2 cup of dried sweetened coconut flakes. It is better to add jarred macapuno strings, or fresh coconut. It is also better to reserve a couple tablespoons of condensed milk and coconut milk to add as a topping at the last 15 minutes of baking. Thanks so much for the formula my friend. Very delish. Read More
(339)
Rating: 1 stars
12/13/2010
You have the ingredients wrong. You say 2 cups of cassava, but for that much liquid you need 4 cups. Read More
(188)
Rating: 5 stars
03/08/2010
I use frozen grated cassava too, which can be found in many Asian stores. Read More
(112)
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Rating: 5 stars
06/19/2011
This is my first time making cassava. I used two 14oz. packages of frozen grated cassava, thawed and drained, it looked about 4 cups. Baking time was about 1 hr 15 min. The top was already browned, so I didnt bother broiling it. We love it! Thanks for a great, simple recipe! Read More
(31)
Rating: 5 stars
03/05/2010
where can you find yucca? we use Cassava or Farine in Bermuda now I live in Canada can't find it...help. Read More
(23)
Rating: 5 stars
02/05/2013
I am always tempted to buy the bakery items at the Asian grocery store, but are too afraid to eat them for sanitary reasons. Don't know how old they are and how long they have been sitting at room temperature at the store. Also, all the food color we don't need to consume. This recipe allows me to enjoy Asian desert made simply at home. It stays soft and chewy warm or cold. I was able to get a bag (2lb./32oz) of frozen yucca at a local Indian grocery store. I thawed, rinsed and drained the yucca in a colander. In a blender, I placed the yucca, 12 oz of water instead of evaporated milk, coconut milk and process until smooth. If you do not have a large blender (Vitamix), you may need to do two batches. In a large bowl, whisk together the egg and condensed milk. I also added 1/4 cup of sugar and 1/2 cup of unsweetened coconut flakes. Pour the yucca mixture into the bowl and blend them together well. Coat a 3 quart casserole pan with non-stick spray. Bake for 1 hour and 10 mins. until the edge is golden. Will make this again, can't stop eating until my stomach is bloated. Read More
(22)
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Rating: 4 stars
03/26/2010
Yucca and cassava are the same. Goya makes a very nice frozen cassava product. Found it at Wegman's food stores not sure if you have them near you or not. You can probably contact your store manager and request that they order some from Goya for you! I used theirs for a very good cassava pie just a couple of months ago. Read More
(20)
Rating: 4 stars
09/27/2010
I love this recipe simple and easy. Only think I want to add next time will be sugar. Also I add 1 tsp of vanilla and I used dried unsweetened coconut taste good. But everything turn great. Thanks! Read More
(19)
Rating: 5 stars
08/11/2012
I always use fresh cassava (approx 3 lbs). I peel then grate it...I soak it in water then drain it and do it over again.. at the end I strain with with a cheesecloth and another cloth napkin and squeeze as much as I can..I am left with a nice white, dried paste. This cake taste best when it's fresh out of the over. I tried another recipe from a well-known/rated Vietnamese book and immediately came back to this one - why mess with perfection? Thanks for sharing! Read More
(9)