Cassava Cake Palauan Style

About This Recipe

Cassava cake appears across the Pacific and Southeast Asia in countless variations. Palau's version is denser and less sweet than its Filipino cousin, using more coconut milk and brown sugar for a deeper, caramel-like flavour. Served at birthday parties, holidays and church gatherings, it is baked in a large tray and cut into squares — humble yet utterly irresistible when still warm from the oven.

Ingredients

Serves 12

• 500 ggrated cassava (fresh or frozen, thawed)
• 400 mlcoconut milk
• 150 gbrown sugar
• 2 largeeggs
• 1 tspvanilla extract

Instructions

1. 1

   Preheat

   Preheat oven to 180°C. Grease a 23×33 cm baking tray.

2. 2

   Mix batter

   Combine grated cassava, coconut milk, brown sugar, eggs and vanilla in a large bowl. Mix well until sugar dissolves.

3. 3

   Bake

   Pour batter into the prepared tray. Bake 40–45 minutes until a skewer comes out clean and the top is golden brown.

4. 4

   Cool and cut

   Allow to cool 20 minutes before cutting into squares. Serve warm or at room temperature.

Variations

• •

  Top with a layer of coconut cream custard before baking.

• •

  Add grated pandan leaves for colour and fragrance.

Storage

Store at room temperature up to 2 days, or refrigerate up to 5 days.

Frequently Asked Questions