A traditional taste among the fancy palates


Cassava is one of major food sources in our country besides rice. Commonly we eat  the boiled cassava as an substitute to rice . In my hometown, we like to eat it with grilled fish and vegetable. And we are rich in having cassava for many varieties of cake products as well.

The one I share here is our family recipe. You may also find this cake at many cake counters at the shopping mall but I think it doesn’t taste as rich as the recipe our family has. The cake is soft, thick and creamy. That’s how our family always bakes.



300 gr raw cassava, grated ( 4 cups )

3 egg yolks

2 eggs

8 tablespoons sugar

2 tablespoons milk powder

200 ml coconut milk

Additional ingredients ( optional ) :

Grated cheddar cheese ( mix into the batter or for topping ) or raisins


Peel the cassava skin and wash well under the running water before you grated. Drain the grated cassava into a sieve to get rid its water.

Put the dry grated cassava in a big bowl and mix it with the other ingredients till well combined.

Taste it for its sweetness. If you like it sweeter, then add some more sugar. Cassava consumes much sugar to make the batter sweet enough.

Pour into a prepared baking pan, already brushed with cooking spray or margarin. I used a 20cm pyrex.

Put the raisins or grated cheese on top before you bake the cassava ( optional ).

Bake it at 190C heat ( the max heat of my oven. But if you have bigger oven, you may put it at higher temp with less baking time ). Bake for 60 minutes to make the cake well done as shown in the picture above. Actually I love to make the top layer  crispier by baking it longer.

Let it cool completely before you eat it. You may store the rest of the cake in the fridge and just warm it in microwave. It stays good for two days after baking.


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