Filipino Cassava Cake - Instant Pot + Oven-baked
The Filipino Cassava Cake is a classic Philippine kakanin (rice cakes) dessert or snack. The main ingredient is cassava, a starchy, tuberous root of a tropical tree found in Asia and South America. In the Philippines, I baked this using fresh cassava, grated by hand. In my American kitchen, my only source are frozen grated cassavas from Asian markets. This is a simple, easy dessert to mix and bake. I used the Instant Pot for this recipe, and saved me cooking time. This is an Asian in America recipe by Elizabeth Ann Quirino. Serves 6.*I share 2 alternate ways to cook the Cassava Cake: In the Instant Pot or in the oven. Baking time indicated below is for the Instant Pot. In the oven, baking time is for 1 hour + 10 minutes.
Servings: 6 people
Instant Pot : 6 quarts or 8 quarts
2 Round metal pan (7 inches diameter) that fits inside Instant Pot
For the traditional recipe baked in the oven: A rectangle baking pan 9 x 13 inches
For the Cassava Cake
- 16 ounces grated frozen cassava thawed at room temperature; about 2 cups
- 2 whole large eggs
- 1 1/2 cups granulated sugar
- 1/2 can evaporated milk a 12 fl. oz/354 ml can (reserve half of can for topping_
- 1/2 can coconut milk a 13.5 fl. oz/400 ml (reserve half of can for topping)
- 1 Tablespoon softened unsalted butter to grease baking pans
For the topping:
- 1/2 can evaporated milk
- 1/2 can coconut milk
- 1 whole large egg
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 Tablespoon melted unsalted butter
To cook in the Instant Pot:
In a large mixing bowl, combine the grated cassava, 2 eggs, half cans of the evaporated milk and coconut milk, and sugar. Blend well. Divide the cassava mixture liquid in half. Pour half of the cassava mixture in one pre-greased 7-inch round pans that can fit in the Instant Pot. Set aside the other half of the liquid to cook after the first cake is done.*This recipe makes 2 round 7-inch pans. Place a metal or silicone trivet in the inside pot of the Instant Pot. Pour about 4 cups of water. Water has to reach the bottom of the round pan.Place the round pan with the cassava mixture on the trivet. Cook one cassava pan at a time in the Instant Pot.Close and lock the lid. Set valve to Sealing.Click Manual and cook at High Pressure for 40 minutes.*Note: The Instant Pot Duo has a "Cake" function on the keypad. If using that model, press "Cake" and cook for 40 minutes. When the buzzer sounds to announce cooking time is over, do a Quick Release. Carefully unlock and open the lid. Set the lid aside on a safe place of the counter.Using silicone mitts, lift the handles of the trivet to take out the round pan. Place the cassava cake on a tray or on the counter to cool. Pour the topping mixture.
To make the topping:
In a small bowl, combine the egg, remaining evaporated milk and coconut milk. Add the sugar, vanilla and melted butter. Mix well.When the cassava cake is done and has been taken out from the Instant Pot, pour half of the topping on one, Reserve rest of topping for the second cassava cake after it has cooked.*Bake the cassava cake in the Oven Toaster on a high 500 F for 10 minutes till the top is brown. Serve warm or chilled.*To store: Keep covered and refrigerated.
To bake the cassava cake in the oven:
Mix and blend ingredients for filling in a large bowl. Pour into a greased baking tray (about 9 inches x 13 inches). Bake cassava cake uncovered in a pre-heated oven 350 F for 1 hour.For the topping: Pour the topping mixture on top of the cassava cake after the hour it is done. Return the pan to the oven. Broil for 5 to 8 minutes till top is brown.To store: Keep covered and refrigerated.
Notes on the Instant Pot:
It takes about 17 minutes for the Instant Pot to preheat to High Pressure and for cooking time to begin. For other multicooker brands, check the product manual.Safety precautions: Use accessories recommended for the Instant Pot like silicone or metal. Do not use glassware. Read the manual for complete safety information.
Serving: 1g | Calories: 465kcal | Carbohydrates: 74g | Protein: 5g | Fat: 18g | Saturated Fat: 15g | Cholesterol: 17mg | Sodium: 72mg | Potassium: 319mg | Sugar: 73g | Vitamin A: 141IU | Vitamin C: 2mg | Calcium: 165mg | Iron: 2mg