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Cassava Cake
February 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.

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