You are going to love this cassava cake! It’s another childhood favorite snack that was made with yucca root (root crop) modernized by adding white chocolate then drizzled with coconut and white chocolate sauce. Mm…
This is my original recipe that I created a long time ago, but I decided to give it a new flavor without sacrificing it’s originality. Unlike the Pandesal recipe, this one remains its original flavor. Since quinoa has a pungent flavor and smell, it took away the Pandesal’s authenticity. The great thing about this Cassava cake recipe is you will never know that it’s made with white chocolate. The white chocolate made this classic recipe even more flavorful and addicting. A friend of mine and my children said so and I agree with them. My youngest son, Andrew requested it for his dessert for lunch today. He was so worried that it would be eaten before he could get another slice that he immediately gave me a container. It made me laugh and I had to convince him that he would definitely get another piece. 🙂
Back in my high school days during recess, I would always buy a slice of Cassava cake from the school canteen (that’s what we call it). It was made fresh daily and served warm. It was the best seller and the staff only made one and sometimes two batches. The price was P1.50 a slice (then went up to P2.00 the next school year), a very reasonable price for a student on a budget. I loved the crusty top and the silkiness of the cassava cake. I remember I would race to the canteen the minute the bell rang for recess because like my son, I was afraid that there would be nothing left by the time I reached the canteen ha ha. Believe me there were times when they actually ran out before I even got there. My son’s reaction convinced me and I am so happy I passed on that oh so good, it’s now one of my favorite childhood snacks type of feeling to my children. 🙂 Isn’t it uncanny to have the same reaction from your child?
- 2 lbs. frozen grated cassava or yucca root (available at any Asian store), completely thawed
- 1 can (13.5 oz.) coconut milk, remove 1/4 cup (you will need this for the sauce)
- 3/4 can of condensed milk
- 3/4 can of Evaporated milk
- 2 eggs
- 1/4 cup sugar
- 1/4 cup melted butter
- 1/2 cup of young coconut strings
- 1 cup shredded canned jackfruit (optional)
- 1 cup melted white chocolate chips ( I used Ghirardelli)
Note; If you want to serve the cake without the sauce, add another 1/4 cup of sugar to the cake recipe or you can leave it as is if you don’t want it sweet.
- Preheat oven to 375 degrees.
- In a stand mixer, cream sugar and eggs. Add grated cassava and beat on low speed until combined.
- Add the condensed milk and melted chocolates. Beat on low speed until well incorporated. Add the remaining ingredients and beat until well combined.
- Pour the batter in a non-greased 9×13 rectangular baking dish and bake for 20 minutes. Lower the oven temperature to 350 degrees and bake for additional 45-50 minutes* or until toothpick inserted in the center comes out clean. Allow to cool completely before cutting.
- Prepare the sauce.
Coconut and White Chocolate Sauce
- 1 cup white chocolate chips
- 1 can (5.5 oz.) coconut milk plus the remaining 1/4 cup coconut milk
- 2 tablespoons coconut powder
- 1 1/2 tablespoons cornstarch
- 3 fl. tablespoons of milk
Mix the cornstarch and milk and stir until the starch is completely dissolved; set aside. Combine the chocolate chips and coconut milk in a medium saucepan. Cook over very low heat until the chocolates start to melt. Slowly stir at this point and watch the sauce. It has the tendency to overflow once it starts boiling. That is why I recommend using a medium sauce pan instead of a smaller one. Remove it from the stove when this happens while stirring and put it back on the burner and cook until you have a very smooth sauce. Add the cornstarch mixture at this point and constantly stir until the sauce thickens. The consistency is not as thick. Don’t panic, it’s normal. The sauce thickens as it cools. Turn off heat. Let cool a bit. Drizzle on top of the cassava cake or you can serve the sauce to the side and let your guests drizzle it on their own slice of cake. Better yet, you can make the sauce ahead of time and allow it to thickens (like a frosting consistency) and spread on top of the cooled cassava cake then sprinkled with toasted coconut. See below. Delicious! Mm..Mm..Mm…
*Note: Due to variations in ALL ovens, cooking time may require adjustments.
Update: November 29, 2013
I doubled the recipe without adding the jackfruit and brought it to a Thanksgiving gathering. Everyone raved how delicious it was.
Note: The batter was too much for a 10.5 x 14.75 x 2.25 inch baking pan, so I saved the remaining batter and added a few semi-sweet chocolate chips and baked it in a loaf pan then sliced it in single servings.
About the sauce, I had to alter it a bit because I didn’t feel like doing a lot of mixing. I used a regular can of coconut milk, 1/2 cup heavy cream, 1/8 cup coconut powder, and 1 cup Ghirardelli white chocolate chips. I simmered the coconut milk over low heat. Then, I added the rest of the ingredients and stirred until the chocolate chips were completely melted. The sauce was perfect! I then spread it over the cake just before serving. This consistency of this recipe is not as thick as the one above. If you prefer a thick sauce, use the above recipe. For the toasted coconut, I sprinkled it on top of the glazed cassava cake prior to serving to keep its crunch. I heard an endless compliment throughout the evening. Indeed, it was so delicious I had at least three servings. 🙂 The sauce can also be used as syrup for your pancakes. Believe me, it will be wickedly delicious. 🙂 You can also drizzle the cassava cake with semi-sweet chocolate ganache if you so desire. I haven’t tried it, but if you like chocolates, I’m sure it would be as delicious. 🙂
If you like this post or my blog, don’t forget to Subscribe to get the latest recipes. Thank you for following Anna’s Cuisine. Have a great day!
©annascuisine.wordpress.com (2013) Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.