Filipino Food, Recipe, What to eat Mom?
Comments 47

Cassava Cake

I have the pleasure of hosting Kulinarya Cooking Club’s February challenge with Marni of Kensington Kitchen. February is the love month of the year and what better way to celebrate February than to reminisce about once first love. We asked our fellow KCC to prepare a dish that would make one recall our first love.

Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine. Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.

Kulinarya was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine. Each month we will showcase a new dish along with their family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino Food as we do.

ohhh first love…Growing up I didn’t have any clear idea on what love really is. Back then love for me would be that cute stares across the table or that one nice gesture out of the blue. That happy feeling would last a day or two with numerous diary entries of what could happen tomorrow. Love is a fairy tale, I’m the princess waiting for my prince charming to rescue me from all the hardships and pain.

I had my first heartbreak at 5 years old when I lost the one man in my life who gave me everything, my Papa. Since then I protected my heart but then some days I failed and met plenty of prince along the way who at the end changed into frogs.

One prince came by surprise, the day I met him bought tears and an overwhelming joy in my heart. He erased all the pain I had in the past. I knew then the moment I laid my eyes on him that this was what really love is. The one boy I know I would love forever.

October 17, 2007: The first time I met my little prince – Vierte


Let me share to you the first kakanin merienda (Filipino snack) I prepared for V – Cassava Cake with Custard Topping.


When I asked our Manang to teach me how to prepare this kakanin she kept on reminding me to clean the shredded cassava to take the “poison” out. I’m not sure if there is any truth to what our Manang said but just to be sure I brushed the root crop, peeled making sure that no bark is left on it and finally soak it in cold water and squeezed out the liquid. One friend told me though that his mom no longer soak and squeeze the cassava juice.

I got this recipe from Ate Agnes, a Mommy also base here in Dubai.



Cassava Cake with Custard Topping

2 cups Cassava, grated
3/4 cup Evaporated Milk
2 eggs
1 cup Sugar
1/4 cup Condensed Milk
1/2 cup Coconut Milk
1/4 cup Butter, melted
Grated Cheese for additional topping

Custard topping:
1 cup reserved Cassava cake mixture
1/4 cup Condensed Milk



Preheat oven 180C.

In a large bowl combine grated cassava, eggs, sugar, evaporated milk, condensed milk, coconut milk and melted butter mix well.

*Strain 1 cup of the liquid for the topping.

Pour the remaining mixture to the prepared pan and bake for about 30 minutes till the sides are brown.
Custard Topping:

Cook reserve liquid mixed with condensed milk over medium heat till thick. Pour over the cook Cassava Cake and sprinkle some grated cheese on top and broil till the top becomes brown.



Fellow KCC members sharing a yummy dish for February:

Pork Sisig by The Peach Kitchen
Biko by My Twisted Recipes
Aphrodite’s Baked Oysters by Chef by Day
Shrimp and Tofu Lumpia Sariwa by Pinay in Texas
Arroz ala Cubana by Jun Blog
Tiramisu Sandwich by Oggi
Lechon Manok by Adoras Box
Avocado-Calamansi Sorbet by Sassy Chef
Fruit Compte ala Jacques Pepin by Skip to Malou
Chilli Crab by Reel and Grill
Pork Menudo by Senorita Sisa
Lomi by My Expat Mommy
Longganisa Pandesal Pizza by I love Sisig


This entry was posted in: Filipino Food, Recipe, What to eat Mom?


Hi, my name is Abigail a stay at home Mama of two LittleOnes and currently residing in Dubai, UAE since 2009. This is my little space online where I share activities, places we've been, food we enjoy and snippets of our daily expat life. ‘Cuddles and Crumbs’ is a combination of the two main things I share on this blog: cuddles (family) and crumbs (food).


  1. Yum!  Cheers to you and your special one!  What a wonderful way for celebrating the love month with this, one of my favorite meryenda!  Thanks for hosting …

  2. Boyet of Reel and Grill says

    I long wanted to prepare this “kakanin” Abigail …. your images looks so delicious I might give this a try. Thanks. 

  3. dudut santiago says

    cassava cake is a favorite! looks so moist and sweet!

    i may not have children but i kinda get the idea how it feels to have your own child and love him forever 🙂

  4. What a sweet tribute to V!  Love the custard topping. I’d scrape this off when I was a kid and eat it all to myself but now I know better to enjoy everything — in one big, delicious bite.  Thank you for a lovely challenge.  Made me think about relationships and the ties with food.

  5. Theodore Salonga says

    aaawww…. that’s sweet ! =) thanks for sharing your story and recipe ! =)

  6. You just reminded me of exactly how I felt when I first laid my eyes on my little boy  🙂

    Thanks for sharing your cassava recipe.  I might give it a try sometime.  Love it; haven’t tried making it.  

  7. I haven’t made cassava cake before, but I always buy custard-topped ones too! 🙂 They’remoist, cheesy, custard-y, and looks as good as the one you made 🙂 That little prince will grow up into a loving man, I’m pretty sure!

  8. Aikko Aragon says

    I made cassava cakes when I was in highschool, it was a hit with my mom. I made it with a thin layer of kakaang gata with grated cheese for topping. I would have still make some now but kamoteng kahoy in Manila is hard to come by 🙂 

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  31. Jhennil_24 says

    where I can buy grated cassava in Dubai? Please advise so I can try also.

  32. Pingback: Tsokolate or Sikwate (Filipino Hot Chocolate Drink) | Cuddles and Crumbs

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