Indulge in the delightful simplicity of cassava cake, a beloved dessert that boasts a unique texture and subtly sweet flavor. Originating in the Philippines, this iconic treat is surprisingly easy to make, requiring readily available ingredients and minimal baking expertise. Its moist, slightly chewy crumb is a delightful contrast to the creamy, often coconut-infused topping, creating a harmonious balance of textures and tastes. Whether you're a seasoned baker or a kitchen novice, this recipe promises a rewarding experience.
This easy cassava cake recipe unlocks the secrets to creating this classic dessert in your own kitchen. Forget complicated techniques and lengthy preparation times; we'll guide you through each step, ensuring a flawlessly delicious result every time. Ready to embark on this culinary adventure? Let's get started with our step-by-step instructions.
Tools Needed
- Colander
- Large bowl
- Hand whisk or electric mixer
- 9-inch round baking pan
- Brush or paper towel
- Spatula
- Toothpick
- Vegetable peeler (for fresh cassava)
- Nutmilk bag or cheesecloth (for fresh cassava)
Ingredients
- Frozen grated cassava
- Mashed mung bean
- Sugar
- Tapioca starch
- Coconut milk
- Vanilla extract
- Vegetable oil
- Melted butter
- Salt: ½ teaspoon (for fresh cassava)
Step-by-Step Instructions
Step 1. Prepare the Batter
- Drain frozen grated cassava in a colander for 15 minutes.
- Combine drained cassava, mashed mung bean, sugar, tapioca starch, coconut milk, and vanilla extract in a large bowl. Mix well using a hand whisk or electric mixer to break up any lumps.
Step 2. Bake the Cake
- Preheat oven to 375°F (190°C).
- Grease a 9-inch round baking pan with vegetable oil.
- Pour batter into the prepared pan and spread evenly.
- Bake for 40 minutes at 375°F (190°C). Check for doneness with a toothpick – it should come out clean.
- Coat the top of the cake with melted butter.
- Increase oven temperature to 425°F (220°C) and bake for another 5-7 minutes until golden brown.
Step 3. Cool and Unmold
- Let the cake cool for 1 hour.
- Run a spatula around the edges of the cake to loosen it from the pan. Gently lift and remove the cake.
Step 4. Serve
- Cut into wedges or bite-sized pieces and serve.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- If using fresh cassava, peel and grate it, then soak in cold water with salt for 1 hour. Drain, rinse, and remove excess water using a nutmilk bag or cheesecloth.
Nutrition
- N/A
FAQs
1. Can I substitute the cassava flour with another type of flour?
While cassava flour is ideal for its texture, you can experiment with a blend of all-purpose flour and tapioca starch for a similar result. However, the texture might be slightly different.
2. How can I store leftover cassava cake?
Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. It's best enjoyed at room temperature.
3. What if my cassava cake is too dry?
This could be due to overbaking. Next time, reduce the baking time slightly and check for doneness earlier. You can also add a tablespoon or two of extra milk or coconut milk to the batter.
With its melt-in-your-mouth texture and irresistible flavor, this easy cassava cake recipe is sure to become a new family favorite. Enjoy the sweet reward of your efforts and savor every bite of this delightful treat. Happy baking!