Cassava Cake with Custard Topping

This delectable dessert is a scrumptious Cassava Cake that is topped with a rich and creamy Custard. A delectable topping that is crafted using finely grated cassava and rich coconut milk. The delectable Filipino delicacy is characterized by its soft and moist texture, which is further enhanced by the addition of a luscious flan topping. It is a timeless treat that can be enjoyed as a snack or dessert, making it the perfect indulgence for any occasion. Furthermore, it is inherently free from gluten!

Being a Filipino residing in the United States, I often encounter challenges in obtaining the authentic indigenous ingredients required to prepare the traditional Filipino dishes that I have cherished since childhood. Consequently, I find myself compelled to resort to substitutions on certain occasions to replicate the flavors and textures that I crave. An exemplary illustration would be my delectable chicken tinola and savory ginisang munggo with crispy chicharon; I typically opt for verdant spinach leaves as the conventional malunggay or ampalaya leaves are not consistently accessible even at Asian supermarkets.

Cassava Cake with Custard Topping

In recent times, there has been a notable increase in the assortment of Filipino food items that are being imported and offered to us, the Filipino-American consumers. In the majority of instances, I am compelled to relinquish the notion of obtaining items that are considered “fresh” due to the fact that they are pre-packaged or frozen. However, the benefits of convenience and time-saving are compensations that I am not completely opposed to.

In the event that I am required to manually peel and grate the cassava roots, and also extract the milk from the coconut heads by cracking them open, I would rather opt out of preparing this delectable cassava cake that comes with a delightful custard topping. However, with the simple act of making a trip to the freezer section to acquire pre-grated cassava and strolling down the aisle to obtain canned coconut milk, I am able to expeditiously prepare it to a state of delectable perfection in the oven within a few short minutes.

What is Cassava Cake Made Of

The fundamental recipe for cassava cake entails grating cassava, blending it with coconut milk and sugar to form a batter, and subsequently baking it in the oven until it solidifies. Typically, the fully baked cake is adorned with a variety of toppings, which can range from a basic scattering of shredded cheese to a more intricate custard concocted with eggs, condensed milk, and either evaporated or coconut milk, and subsequently baked once more until achieving a lustrous golden hue.

Similar to many other culinary creations, the formulation of this particular dish has the potential to differ based on the individual preparing it and may incorporate supplementary ingredients into the batter mixture, such as saccharine macapuno strips, juvenile coconut flesh, dehydrated coconut, nata de coco, or dairy-derived cheese.

How to Prepare Fresh Cassava

  • Depending on the length, you might need to cut the tuber crosswise into halves or thirds to make peeling more manageable.
  • With a sharp paring knife, slice the tuber lengthwise through the thick bark and carefully insert the thin end of the knife between the bark and the flesh to loosen. If the skin won’t peel easily, cut off the ends of the tuber and stand the root up on its end. With the knife, slice vertically down the sides of the root to peel the skin.
  • Wash thoroughly and soak in a bowl of water until ready to grate to keep from discoloring.
  • Grate the cassava using the small holes of a grater or run in a food processor into a fine texture.
  • Using a cheesecloth, squeeze the grated cassava of the liquid which could be bitter. Please note that I use frozen cassava which I don’t drain when thawed; if using fresh, moisten with about ¼ cup of water to yield the soft, moist texture of this recipe.

Cassava Cake with Custard Topping

Tips on How to Make Cassava Cake with Custard Topping

  • If using frozen grated cassava, thaw completely but DO NOT drain. If using freshly grated, which is usually squeezed dry, add about ¼ cup water to moisten it. The recipe requires 16 ounces or two cups.
  • I use a baking pan I bought in the Philippines which is 9 x 6-inches in size. If using a less-wide pan, adjust the cooking time as the cake will be thicker. Insert a toothpick in the center; if it comes out clean the cake is ready to top for the second baking.
  • Aside from a few dark spots at the edges, you can see that the cake is mostly even in color. Make sure to use a light colored baking pan, so the bottom of the kalamay doesn’t darken too much through the twice-bake process. If the cake or the custard is browning too fast before fully set, tent with foil.
  • Do not cover the cake until fully cooled as the escaping steam will cause water puddles to pool on top.
  • Leftovers should keep in the fridge for up to 3 days. Cover tightly with plastic film to lock in freshness.

I first published this recipe in June 2013 and am updating it today with new photos and tips. I also modified the recipe and halved the ingredients to fit one pan (the previous measurements were for two pans).

Make this cassava cake today! I know taste is subjective and bragging is not allowed on the blog but I have to say, this is one of, if not the best cassavang kalamay you’ll ever try. I used to sell it along with mini egg pies, and they were both my bestsellers!

The cassava layer is soft, moist, and delicious on its own but the flan topping takes it over the top. It’s like having two desserts in one bite!


  • 1 tablespoon butter or margarine, melted
  • 1 package (16 ounces) frozen grated cassava, thawed but NOT drained
  • 1 bottle (12 ounces) macapuno strings, drained
  • 1 can (13.5 ounces) coconut milk
  • 1 can (14 ounces) sweetened condensed milk
  • ¼ cup sugar

For The Custard Topping

  • 2 egg yolks
  • 7 ounces condensed milk
  • 6 ounces evaporated milk


    • Brush bottom and all sides of a 9 x 6 baking pan with butter. Set aside.
    • In a large bowl, combine grated cassava, macapuno strings, coconut milk, condensed milk, and sugar. Stir well. If using freshly grated cassava which is usually squeezed dry, add ¼ cup of water to the mixture.
    • Pour cassava mixture into the prepared baking pan and bake in a 375 F oven for about 45 minutes to 1 hour or until a toothpick inserted in the middle comes out clean; if the cake is browning too much, tent with foil.
  • Meanwhile, In a bowl, combine custard ingredients: egg yolks, 7 ounces sweetened condensed milk, and 6 ounces evaporated milk. Stir until well-blended and strain using a fine-mesh sieve.
  • Remove the cake from the oven and carefully pour custard topping mixture over the surface to cover entirely. Return to the oven and continue to bake for about 15 to 20 minutes until a toothpick inserted in the center of the flan comes out clean; if the top is browning too much, loosely tent with foil.
  • Remove the cassava cake from the oven and allow to cool before slicing into servings.

Cassava Cake with Custard Topping

FAQ Cassava Cake with Custard Topping

Here are some frequently asked questions about cassava cake with custard topping:

Q: What is cassava cake with custard topping?

A: Cassava cake with custard topping is a Filipino dessert made from grated cassava (also known as yuca or manioc), coconut milk, condensed milk, and eggs. It is baked until the cassava is tender and topped with a creamy custard layer.

Q: How is cassava cake with custard topping made?

A: To make cassava cake with custard topping, grated cassava is combined with coconut milk, condensed milk, eggs, sugar, and butter. The mixture is poured into a baking dish and baked until the cassava is cooked and the top is set. A custard mixture made from eggs, condensed milk, and vanilla extract is then poured on top and baked again until the custard is firm and golden.

Q: Can I use frozen grated cassava for this recipe?

A: Yes, you can use frozen grated cassava for cassava cake. Just make sure to thaw it completely and squeeze out any excess moisture before using it in the recipe.

Q: Can I substitute cassava flour for grated cassava?

A: Cassava flour and grated cassava have different textures and moisture levels, so they are not direct substitutes in this recipe. It’s best to use grated cassava for the authentic texture and flavor of cassava cake. If you can’t find fresh cassava, you may be able to find frozen grated cassava in Asian grocery stores.

Q: Can I make the custard topping without eggs?

A: The custard topping traditionally contains eggs, which give it a creamy and smooth texture. If you are looking for an egg-free option, you can try using a vegan custard recipe that uses plant-based milk and a thickening agent like cornstarch or arrowroot powder.

Q: How should cassava cake with custard topping be served?

A: Cassava cake with custard topping is typically served at room temperature or chilled. It can be enjoyed as a dessert or a snack. You can cut it into squares or rectangular pieces and serve it on its own or with a cup of hot tea or coffee.

Q: How should leftovers be stored?

A: Leftover cassava cake with custard topping should be stored in an airtight container in the refrigerator. It will keep well for a few days. To enjoy leftovers, you can reheat individual slices in the microwave or let them come to room temperature before eating.

Remember, cooking techniques and ingredients may vary based on personal preferences and regional traditions, so feel free to adapt the recipe to suit your taste. Enjoy your cassava cake with custard topping!

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