A rich, creamy Filipino dessert of grated cassava, sweetened milk, and butter, steamed to perfection and topped with cheese for indulgence.
Why this version is a keeper
- No oven needed – Perfect for those without an oven, as it is steamed instead of baked.
- Rich and creamy texture – The combination of cassava and milk creates a deliciously chewy and moist cake.
- Easy to make – Requires simple ingredients and a straightforward process.
- Perfect for any occasion – A great dessert for celebrations, gatherings, or even as an everyday treat.
- Customizable – You can add more toppings like coconut or condensed milk glaze for extra flavor.
The shopping list
- 1/2 kg grated cassava
- 1 large egg
- 1/2 cup evaporated milk
- 2 tbsp melted margarine or butter
- 3/4 cup condensed milk
- 1/4 cup water
- Cheese, for topping
Directions
- Prepare the batter: In a mixing bowl, combine grated cassava, egg, evaporated milk, melted margarine or butter, condensed milk, and water. Mix well until fully incorporated.
- Grease the pan: Grease a round or rectangular pan with butter or margarine. Pour the cassava mixture into the prepared pan.
- Steam the cake: Heat a steamer with boiling water over medium heat. Place the pan in the steamer and cover with a lid.
- Cook until firm: Steam for 45 minutes to 1 hour, or until the cake achieves a firm yet creamy consistency.
- Add cheese topping: Once done, remove from heat and let it cool slightly before adding grated cheese on top.
- Serve and enjoy: Serve warm or chilled to enjoy its irresistibly smooth and creamy texture.
Servings and time
- Prep Time: 10 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 10 minutes
- Servings: 6 servings
- Calories: 280 kcal per serving
Ways to switch it up
- Coconut flavor: Add coconut milk instead of evaporated milk for a more tropical taste.
- Extra sweetness: Drizzle condensed milk on top before serving for a sweeter finish.
- Ube twist: Mix in some ube (purple yam) for a colorful and flavorful variation.
- More texture: Add macapuno (sweetened coconut strips) for extra chewiness.
- Baked version: If you prefer, bake at 350°F (175°C) for 45 minutes instead of steaming.
Day-2 notes
- Refrigeration: Store in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze for up to a month, wrapped tightly in plastic wrap.
- Reheating: Steam for a few minutes or microwave in short bursts until warm.
FAQs
How long does Creamy No-Bake Cassava Cake last in the fridge?
Store in an airtight container in the refrigerator for 3 to 4 days per USDA food safety guidelines. This cake freezes well for 2 to 3 months when wrapped tightly. To reheat, steam for a few minutes or microwave in short bursts until it’s warm and tender.
Can I substitute butter in this recipe?
I’ve found that you can easily substitute the butter with margarine, as the recipe suggests, for a similar rich flavor and texture. For a dairy-free option, use a plant-based butter alternative. This maintains the creamy consistency without altering the taste significantly, ensuring a delicious outcome.
How long does this need to chill before serving?
The recipe suggests letting the cake cool slightly before adding the cheese topping. While no specific chilling time is stated, I recommend refrigerating it until firm, at least 2 hours or overnight for the best texture and to allow the flavors to fully meld before serving.
What goes well with Creamy No-Bake Cassava Cake?
Creamy No-Bake Cassava Cake pairs wonderfully with simple accompaniments. Consider serving it alongside a cup of freshly brewed coffee or a light herbal tea. A scoop of vanilla ice cream or a side of fresh tropical fruit like mango or pineapple would also complement its rich sweetness beautifully.
Can I make Creamy No-Bake Cassava Cake dairy-free?
To make this cassava cake dairy-free, you’ll need to address a few ingredients. Substitute the evaporated milk with coconut milk, and use a dairy-free butter alternative instead of regular butter or margarine. For the topping, opt for a plant-based cheese or simply omit it for a delicious, dairy-free dessert.
The wrap-up
Creamy No-Bake Cassava Cake is a simple yet indulgent Filipino dessert that’s perfect for any occasion. Whether you enjoy it warm or chilled, its creamy, chewy texture and rich flavor will make it a favorite in your kitchen. Try different variations to make it your own and share this delightful treat with family and friends!
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Creamy No-Bake Cassava Cake
- Total Time: PT1H10M
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A rich and creamy Filipino dessert made from grated cassava, sweetened milk, and butter, steamed to perfection and topped with cheese for extra indulgence.
Ingredients
- 1/2 kg grated cassava
- 1 large egg
- 1/2 cup evaporated milk
- 2 tbsp melted margarine or butter
- 3/4 cup condensed milk
- 1/4 cup water
- Cheese, for topping
Instructions
Prepare the Cassava Mixture
- In a mixing bowl, combine grated cassava, egg, evaporated milk, melted margarine or butter, condensed milk, and water. Mix well until fully incorporated.
Steam the Cassava Cake
- Grease a round or rectangular pan with butter or margarine. Pour the cassava mixture into the prepared pan.
- Heat a steamer with boiling water over medium heat. Place the pan in the steamer and cover with a lid.
- Steam for 45 minutes to 1 hour, or until the cake is firm and fully cooked.
Add the Cheese Topping
- Once done, remove from heat and let it cool slightly before adding grated cheese on top.
Serve and Enjoy
Serve warm or chilled for a deliciously chewy and creamy treat.
Notes
- You can substitute evaporated milk with coconut milk for a richer flavor.
- For extra indulgence, add a layer of condensed milk and broil for a golden top.
- Best served chilled for a firmer texture.
- Prep Time: PT10M
- Cook Time: PT1H
- Category: Dessert
- Method: Steaming
- Cuisine: Filipino