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 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-1Mix all the ingredients except the melted butter/margarine in a bowl.
IMG_0704_edited-1Pour 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-1I love the brown edges as its extra chewy.

Jess, thank you for sharing the recipe.

35 thoughts on “Cassava Cake (Kuih Ubi Kayu)

  1. 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.)


    • 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.

  2. 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.

  3. 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?

  4. 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!

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. Pingback: The Long Road :: Birthday Eats! :: September :: 2008
  10. Pingback: Chow Times » Cassava Coconut Dessert
  11. 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.

  12. 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

  13. 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.

  14. 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!!!

  15. 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.

  16. 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!!

  17. 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!!

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