January 19, 2007 | | Comments 35

Cassava Cake (Kuih Ubi Kayu)

Cassava Cake is another dessert cake commonly found in the morning market in Malaysia. I’ve been searching for the recipe and found a few variations which some involve steaming the cake first before baking them. Then I remembered my friend Jessica who brought the Cassava Cake for last year’s Chinese New Year gathering. So I got this recipe from her which is the simplest Cassava Cake recipe of all.

Cassava Cake

Cassava Cake is soft and chewy and fragrance. Ben loves this dessert.


  • 1 tin coconut milk (398ml)
  • 2 packets grated cassava (you may find this in stores which carry Phillipines products)
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup + 1 tablespoon sugar
  • 2 tablespoons melted butter or margarine


Click on the link below for the instructions.



Preheat the oven to 350F.

IMG_0701_edited-1.jpgMix all the ingredients except the melted butter/margarine in a bowl.
IMG_0704_edited-1.jpgPour the mixture into a greased 9×13″ baking dish. Bake at 350F for 45 minutes. Remove from oven and brush melted butter on top of the cake. Bake the cake for another 15 to 30 minutes until the edges is golden brown.
IMG_0707_edited-1.jpgI love the brown edges as its extra chewy.

Jess, thank you for sharing the recipe.

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  1. sally says:

    Gearing up for Chinese New Year is starting here too! As my mom has gotten older I feel like I should takeover a lot of the prep stuff, but all her recipes are in her head. So, it’s really cool and helpful you talk and show recipes of the same food!!

  2. I haven’t had this in donkey years. Yummy!

  3. Wendy says:

    Hi! I really like your blog, especially because I reside in Vancouver also. Your blog gives me a chance to see food from restaurants I haven’t visited yet.

    I have a question, I want to get some grated cassava to make pichi-pichi, but I have no idea where to get it…would you be able to tell me where in Richmond I can get it? Thanks!!

  4. Suanne says:

    Hi Wendy,

    I bought the grated cassava from Great One Supermarket on Park Road. I heard from another friend that you can find grated cassava from 99 cents Dollar Store (which also sell Filipino goods) near Lansdowne too.

  5. celia chong says:

    Dear Susanne:

    Is it possible to make this cake with fresh grated cassava. I can´t find it in packages since there are a lot and i mean a lot of fresh cassava here in Panama City (Central America). An if so,how much will be the quantity. Also, the butter has to be the unsalted kind? This is really one of the simplest recipes for this cake and i am really looking forward to baking one. There is a recipe here but is too much work, it even recall for white cheese, anise, etc, etc. Yours looks very yummy and not complicated to prepare. Thanks for sharing the recipes!!!

  6. Suanne says:

    Hi Celia, I’m sure you can use the freshly grated cassava. I’ve checked, one packet of the frozen one weigh one pound. The recipe calls for 2 packets. As for the butter, I dont think salted or unsalted matters. Its just for glistening the top and some buttery flavour. I’m glad you like the recipe.

  7. sanusi says:

    hi, thank you for the recipe. very great. i am not philliphino but love this food. hope you don mind i put on my site after lil modif. thx

  8. Suanne says:

    Hi Sanusi, I dont mind you using this recipe on your site. I would love to see it when this recipe is up.

  9. Shireen Yeoh says:

    Hello Susanne,
    Thanks for this recipe. I have not had this for a long time. I am also after a steamed Tappioca recipe. It’s served as a dessert. The tappioca, cut in chunks, are steamed (from memory, i think it is steamed) n served with syrup. Have you had it before or has anyone heard of it? I remember having it in a Thai restaurant in Kuala Lumpur.

  10. Anonymous says:

    Cassava cake is originally a Filipino dessert actually. ^^,

  11. [...] Andrea made this rich dessert which she learned from her sister-in-law who is a Vietnamese. I called it a rich dessert because it is made with coconut milk. Cassava or Yuca is a very hardy tuberous root. Cassava brings back my childhood memory where cassava grew wildly at our backyard. It is very easy to grow them. You just simply cut a portion of the stem and stick it to the ground and a new plant will grow from there. We simply enjoy the cassava by just boiling them in some salt water or make Cassava Cake. [...]

  12. Alice Goh says:

    Your cassava cake is awesome. Havent had for a long time and everyone enjoys it. Thanks.

  13. Laurie says:

    can anyone tell me what coconut milk smells like? I have never worked with it before, and although I know what coconut smells like, the milk smells spoiled if it is supposed to smell like the meat of it. Thanks.

  14. Christie says:

    hiii :] i have a question does brown sugar give the cassava cake a chewy texture???

  15. Dutch says:

    It’s not originally a “Filipino” dessert…

    Most tropical cultures from South America to the West indies to Asia and the South Pacific have their own version of this delectable desert.

  16. Ruth Wilson says:

    I first had this desert in a Thai restaurant. I have been searching for a recipe that has ingredients that are available to me. You have made my day with sharing this one.

  17. liezel says:

    hi thanks for the recipe but i just have a question before i try this, is the salt iodized/rock? thanks

  18. Ruth Wilson says:

    I have now made the cake. Since I could easily purchase the root (very inexpensively) I grated my own cassava, using the couser grater. It was delicious, but not as good as I had hoped. The flavor was there, but the texture was too course. I have come to the conclusion that I should have used the fine grater. Today I give it another try.

  19. Jackie says:

    Thank you for your simple recipe. I am so glad that i found it on the web!

  20. ilovefood says:

    In my opinion it’s better to skip the butter and pour a little sweetened condensed milk on top. Put back in the oven and bake until top is slightly brown and bubbly. My mom has been making cassava cake with this topping for years. Trust me… you won’t regret it!

  21. Connie says:

    Hello. I can’t really tell from the picture and I don’t think it’s specified in the recipe….what size is the baking dish? Would a standard 9×13 glass pyrex work?

  22. ann says:

    Do you need to cook the fresh cassava or just grate the raw cassava to use?

  23. ann says:

    thanks. will try now

  24. Terri says:

    Thanks for the receipe, i lost mine and yours sounds the same. I get really frustrated when people take receipes and add soooo many ingredients to them. This is such a simple receipe and that is how it should be nonetheless other sites have really made it much more complicated. Thanks for keeping it simple.

  25. Patrick Hilger says:

    Hi i live in the north of Namibia (southern Africa) , we get cassava flour here from Zambia and Angola and make porridge with it…would the flour work…? (grated is not available and raw scarce and not available the whole season.)


    • Suanne says:

      Hi Patrick, I have never used cassava flour before. Not sure if it can be substituted in this recipe. I’m sorry that I’m not able to help.

  26. carlisle says:

    hi. i live in perth, how many cassavas should include this recipe ?

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