Introduction
Cassava cake, known as "bibingkang cassava" in the Philippines, is a popular dessert made from grated cassava, a starchy root vegetable. The dish is rich and creamy, flavored with coconut milk and sweetened condensed milk, then baked to perfection. With a slightly chewy texture and a deliciously sweet taste, cassava cake is often enjoyed during celebrations, special occasions, or as a delightful afternoon snack. It's a unique treat that highlights the wonderful flavors of cassava.
Ingredients
- 2 cups grated cassava (fresh or frozen)
- 1 can (400 ml) coconut milk
- 1 cup sweetened condensed milk
- 1/2 cup sugar (adjust based on preference)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup melted butter
- 1/2 teaspoon baking powder
- A pinch of salt
Instructions
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Prepare the cassava and mix the batter:
- If using fresh cassava, peel and grate it finely. If using frozen cassava, thaw it and squeeze out any excess liquid. In a large mixing bowl, combine the grated cassava, coconut milk, sweetened condensed milk, sugar, eggs, vanilla extract, melted butter, baking powder, and salt. Mix well until all ingredients are thoroughly combined.
- Chef’s tip: Ensure there are no lumps in the mixture for a smooth, creamy texture in the final cake.
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Pour the mixture into a baking dish:
- Preheat your oven to 180°C (350°F). Grease a 9x13-inch baking dish or a similar-sized pan with butter or non-stick spray. Pour the cassava mixture into the prepared baking dish, spreading it evenly.
- Chef’s tip: For added flavor, you can sprinkle grated cheese on top before baking for a savory twist.
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Bake the cassava cake to perfection:
- Place the baking dish in the preheated oven and bake for about 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Chef’s tip: If the top browns too quickly, cover it with aluminum foil to prevent burning while the center continues to cook.
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Cool and serve:
- Once baked, remove the cassava cake from the oven and let it cool for at least 15-20 minutes before cutting it into squares or rectangles. Serve warm or at room temperature.
- Chef’s tip: Cassava cake can be enjoyed plain or with a drizzle of coconut cream or a sprinkle of grated coconut on top for added richness.
Health Notes
- Gluten-free option: Cassava is naturally gluten-free, making this cake suitable for those with gluten sensitivities.
- Moderation advised: While delicious, cassava cake is high in carbohydrates and sugars, so enjoy it in moderation as part of a balanced diet.
- Nutrient-rich: Cassava provides some fiber and essential vitamins, making it a slightly healthier dessert option compared to many traditional sweets.
Serving Suggestions
- Accompaniments: Serve with a side of fresh fruit, whipped cream, or a scoop of ice cream for a delightful contrast.
- Occasions: Cassava cake is perfect for celebrations, parties, or as a comforting dessert after family meals.
- Beverage pairing: Pair with a cup of hot tea or coffee for a satisfying afternoon snack.
Tips
- Storage: Keep leftover cassava cake in an airtight container in the refrigerator for up to 5 days. It can also be frozen for longer storage; simply thaw before serving.
- Fresh vs. Frozen Cassava: Fresh cassava may provide a different texture than frozen, so choose based on availability and preference.
- Experiment with flavors: Feel free to add other flavors such as grated lemon or orange zest for a citrusy twist or a dash of cinnamon for warmth.
