Buko Pandan Cassava Cake
Recipe Guy
Filipino | Desserts | Baking
Young coconut strips give this pandan cassava cake texture within its tender, chewy base. Coconut, evaporated, and condensed milks enrich the batter, while a separate yolk-and-milk topping bakes over the mostly set cake for a softer layer above it.
About This Recipe
Frozen grated cassava is the starting ingredient here, not cassava flour. Thaw it completely so it folds evenly through the liquid mixture. Pandan extract supplies the flavor and some color; the extra drop of green coloring is optional rather than necessary to the cake.
The cake bakes in two stages in an eight-inch square pan. Let the base become mostly set before spreading the topping, then return it to the oven until the surface is set and browned. Complete cooling gives the squares enough structure to lift cleanly.
Ingredient Notes
Cassava
Frozen grated cassava is the most practical U.S. option and gives a better texture than cassava flour.
Coconut milk
Full-fat coconut milk gives the cake its rich kakanin texture.
Topping
A custardy topping plus cheese or coconut gives contrast to the chewy cassava base.
Cooking Notes
- Separate any clumps of thawed cassava before folding it into the batter. Squeeze only when it is very watery; wringing every bit of moisture out changes the intended texture.
- Drain excess packing liquid from the young coconut strips before measuring them. Fold them through the batter evenly so the center and corner squares receive a similar amount.
Buko Pandan Cassava Cake Recipe
A green buko pandan cassava cake with young coconut strips, pandan aroma, and a tender chewy crumb.
Shopping List
- frozen grated cassava
- coconut milk
- evaporated milk
- condensed milk
- eggs
- butter
- vanilla
- sugar
- 3/4 teaspoon pandan extract
- 3/4 cup young coconut strips
- 1 drop green food coloring
Ingredients
Cassava Base
- 1 pound frozen grated cassava, thawed
- 1 cup coconut milk
- 1/2 cup evaporated milk
- 2/3 cup condensed milk
- 1/3 cup sugar
- 2 large eggs
Flavor
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3/4 teaspoon pandan extract
- 3/4 cup young coconut strips
- 1 drop green food coloring, optional
Topping
- 1/3 cup condensed milk
- 1/3 cup coconut milk
- 1 egg yolk
- 1/3 cup grated cheese or coconut
Instructions
- Heat oven to 350 F and line or grease an 8-inch square pan.
- Use commercially prepared frozen grated cassava and follow any package preparation directions. Thaw it completely; do not substitute untreated raw cassava. Squeeze only if it is very watery, then bake it thoroughly as directed.
- Whisk coconut milk, evaporated milk, condensed milk, sugar, eggs, butter, vanilla, and salt.
- Fold in cassava and the flavor add-ins until evenly mixed.
- Pour into the pan and bake until the center is mostly set.
- Whisk or prepare the topping while the cake bakes.
- Spread topping over the cake and return to the oven until glossy, browned, and set.
- Cool completely before slicing so the squares hold their shape.
Nutrition Estimate
Approximate values per square based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Buko Pandan Cassava Cake
- Thaw fully: Frozen cassava must thaw before mixing so the batter bakes evenly.
- Do not oversqueeze: A little moisture keeps the cake tender.
- Cool before cutting: Warm cassava cake can crumble or smear.
- Use a lined pan: Parchment makes clean removal easier.
How To Serve And Store
Serve at room temperature or lightly chilled. It is rich, so small squares work well for merienda or dessert trays.
Common Questions
Can I use fresh cassava?
Yes, but peel, grate finely, and remove the tough center core.
Can I skip cheese?
Yes. Use coconut, latik, or a plain custard topping instead.
How do I store it?
Refrigerate up to 4 days.
Can I freeze it?
Yes, tightly wrapped. Thaw in the refrigerator and warm gently.
Can I use cassava flour instead of frozen grated cassava?
Not as a direct replacement in this cake. The recipe is built around moist grated cassava, with its texture and water content. Flour would change how the milks and eggs combine and would need a different formula.
Why does the topping go on partway through baking?
The cassava base needs to become mostly set before it can support the topping. Adding the milk-and-yolk mixture later keeps the two layers distinct, then the second bake sets and browns the surface.
