Description
No-Bake Cassava Cake is a creamy, rich Filipino dessert made with grated cassava combined with coconut milk, condensed milk, and evaporated milk, chilled to set into a soft, custard-like cake topped with a luscious coconut custard. This easy no-bake treat offers a delightful texture and flavor without needing an oven, perfect for hot days or when you want a fuss-free dessert.
Ingredients
Scale
For the Cake Base
- 2 cups grated cassava (fresh or frozen, thawed)
- 1 can (14 oz) coconut milk
- 1 can (12 oz) condensed milk
- 1/2 cup evaporated milk
- 1/2 cup sugar (adjust to taste)
- 1/4 cup butter, melted
- 1 tsp vanilla extract
- Pinch of salt
For the Topping
- 1/2 cup coconut milk
- 1/4 cup sugar
- 2 tbsp cornstarch
- 1/4 tsp vanilla extract
Instructions
- Prepare the Cake Base: In a large mixing bowl, combine the grated cassava, coconut milk, condensed milk, evaporated milk, sugar, melted butter, vanilla extract, and a pinch of salt. Stir well until everything is fully combined and the mixture is smooth.
- Transfer Mixture: Pour the cassava mixture into a greased 9×9-inch or 8×8-inch baking dish or a heatproof container, spreading it evenly.
- Chill the Cake: Refrigerate the cassava mixture for at least 4 hours to allow it to set and firm up, forming the soft and custardy cake base.
- Prepare the Topping: In a saucepan, whisk together coconut milk, sugar, and cornstarch. Cook over medium heat, whisking constantly until the mixture thickens into a creamy custard.
- Add Flavor: Remove the custard from heat and stir in the vanilla extract to enhance the aroma and taste.
- Assemble the Cake: After the cassava base has set, pour the warm coconut custard topping evenly over the cake.
- Final Chill: Return the assembled cake to the refrigerator and chill for an additional 1-2 hours until the topping is set and firm.
- Serve: Slice the chilled No-Bake Cassava Cake into squares and serve cold for a creamy, satisfying dessert experience.
Notes
- Adjust sugar levels according to your preferred sweetness.
- Use fresh grated cassava if available for the freshest flavor.
- Ensure the cassava is properly thawed if using frozen to avoid lumps.
- Chilling time is important for the cake to set properly.
- The topping should be thick enough to spread without running off the cake.
- This dessert is best served cold but can be stored in the fridge for up to 3 days.