Friday, October 9, 2015


CASSAVA CAKE -- is a simple, delectable Filipino dessert item made from cassava included in my upcoming Gulay Book 5. Cassava is known as kamoteng kahoy or minoac...

In the 16th century, Spanish Franciscan friars brought in wheat flour as well as the technique of bread-making. The Spanish settlers preferred bread to rice as staple. The Filipino kitchen helpers started learning how to bake 'pan de sal' (salted bread), 'budin de pan' (bread pudding), 'pan de calatrava' and other Spanish pastries.

Then the Filipinos experimented on making cassava into a sweetened pudding but the Spaniards didn't like it. For them cassava was indio slave food, therefore was flat and tasteless. They wanted wholesome bread and traditional pastries and delicacies like the ones they have in Spain and Europe. For Filipinos however, it was an interesting new way to cook kamoteng kahoy, other than the usual boiled, served with salt. Now they baked grated cassava in the pugon like a pudding then glazed it with 'caramelo' (caramel on top! Delicious!

The tradition wore on till later centuries. Coconut milk was added, then condensed milk, cheese, eggs or sometimes buko strips. Today, we have our kamoteng kahoy made into a world class delicacy known as cassava cake.

Here is my recipe of eggless cassava cake.

1 kilo cassava (grated)

4 c coconut milk

2 Tbsp butter

1/2 c sugar

1/4 c cheese (grated)

1 big can condensed milk

1 tsp vanilla


1 big can condensed milk

1/2 c thick coconut milk

1/4 c cheese (grated)

2 Tbsp butter


1. In a bowl, mix together all cassava cake ingredients. Bake.

2. In a pan, mix together all ingredients for topping. Simmer over low heat till thick. Pour the topping over the cake and bake for another 15 minutes. Remove from heat. Slice and serve.

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