What’s the best cassava-to-liquid ratio for a soft but sliceable cake?

Per 1 kg grated cassava, use ~800–900 ml combined liquids (coconut cream, milks, eggs, butter). Bake until just set, then chill for clean slices.

Can I use frozen grated cassava?

Yes. Thaw fully and squeeze out excess liquid before mixing to avoid a watery batter and rubbery texture.

How do I keep the top glossy and not greasy?

Use coconut cream for richness but limit added butter in the topping. Bake until lightly blistered, then cool before chilling.

Cheddar vs quick-melt—what’s better?

Quick-melt gives a gooey top; mild cheddar gives more flavour. Grate finely and scatter lightly to avoid oiling off.

Can I steam instead of bake?

Yes. Steam over medium heat until set, then add cheese and steam briefly to melt. Chill before slicing.

Cassava Cake

Your hub for Filipino cassava cake—creamy coconut bases, cheesy tops, baked or steamed versions, plus ratios, storage, and slice-clean tips for potlucks and holidays.

Silky, coconut-rich Filipino cassava cake in one place—this topic covers base and topping ratios, baked vs steamed methods, and how to keep slices soft even after chilling. Built for tray bakes, gifting, and potlucks with options from quick weeknight pans to showpiece holiday trays. You’ll find storage, reheating, and troubleshooting tips for glossy tops and clean cuts. New and updated recipes under this topic auto-populate below.

Quick picks (choose your vibe)

≤20 minutes prep: One-bowl batter; bake then add quick cheesy topping.
Crowd tray: 26×24×4 cm pan; chill overnight for tidy squares.
Less sweet: Cut sugar by 20–30% and keep condensed milk fixed.
Cheesy finish: Fine-grated cheddar for flavour; quick-melt for stretch.
Steam option: Gentle steam for custardy texture when an oven isn’t ideal.

Pantry & tools

Core: grated cassava, coconut cream, condensed milk, evaporated milk, sugar, eggs, butter
Cheese top: quick-melt or mild cheddar
Aromatics (optional): vanilla, pandan extract, salt
Tools: mixing bowls, whisk, lined tray or tin, kitchen scale, foil, cooling rack

Make-ahead & storage (at a glance)

Fridge (≤4°C)	Freezer (−18°C)	Reheat / Serve tips
3–4 days, covered. Texture improves after overnight.	Up to 2 months, well-wrapped.	Serve slightly chilled. Reheat slices at 150°C for 8–10 min.

Food safety: Cool promptly. Don’t leave dairy-rich cakes at room temperature beyond 1 hour. Reheat only once.

Compare popular paths

Path	Time	Skill	Richness	Sweetness	Best for
Baked base + cheesy topping	★★★☆☆	★★☆☆☆	★★★★☆	★★★☆☆	Classic trays, gifting
Steamed base + cheese melt	★★☆☆☆	★★☆☆☆	★★★★☆	★★★☆☆	No-oven kitchens
Custard-heavy (extra yolks)	★★★★☆	★★★☆☆	★★★★★	★★★☆☆	Ultra-creamy slices
Lightened (less sugar/butter)	★★★☆☆	★★☆☆☆	★★★☆☆	★★☆☆☆	Everyday merienda

Techniques that make the difference

Balance the liquids: For 1 kg cassava, aim for ~800–900 ml combined liquids for a soft yet sliceable set.
Thaw, then squeeze: Frozen cassava must be fully thawed and lightly squeezed to prevent gumminess.
Bake just to set: Pull when the centre is set with a slight wobble; overbaking dries the crumb.
Top smart: Add the coconut-cream topping hot over a hot base for a glossy bond, then finish until lightly blistered.
Chill to finish: Refrigerate 2–4 hours (or overnight) for clean cuts and deeper flavour.
Slice clean: Use a hot, wiped knife; cut straight down, not sawing.

Common mistakes & quick fixes

Rubbery texture: Too much liquid or undercooked base → extend first bake/steam 5–10 mins; squeeze cassava next time.
Oily top: Too much butter or high-fat cheese → reduce butter by 10–20 g; use fine shreds lightly.
Weepy slices: Warm slicing or under-chilled tray → chill longer; slice cold.
Over-sweet: Reduce granulated sugar; keep condensed milk constant for structure.
Sticks to pan: Line with baking paper and lightly grease edges; cool before lifting.

Serving ideas

Cafe squares: Chill, cut into neat 5 cm squares, dust very lightly with grated cheese.
Coconut duo: Top with toasted coconut flakes or macapuno strips.
Tropical plate: Serve with salabat or strong coffee; add a sharp raspberry or calamansi coulis for contrast.
Gift-ready: Box chilled squares with parchment dividers; include reheat card (150°C, 8–10 min).