After preheating your oven to 350F, the first step in making your cassava cake is combining your wet ingredients. These include your eggs, evaporated milk, condensed milk, melted butter, and coconut milk or cream. Whisk these together until you get a nice and smooth texture, then toss in your grated cassava and half a cup of cheese.
When dried to a powdery extract, is called 'Tapioca' which is used for making pearls like the one usually seen in your bubble milk tea. Cassava Cake, however, uses fresh (or frozen) cassava. Once cooked, the texture of cassava becomes somewhat sticky and slightly translucent.
If you love a sweeter cassava cake, you can mix a jar of macapuno strips which you can buy in Asian grocery stores. If using frozen cassava, leave it at room temperature for at least 30 minutes to 1 hour to thaw. Storage: Cassava cake must be stored in the fridge and up to 1 week.
Grated cassava can be bought frozen from most Filipino grocery stores. Fresh cassava can also be used, make sure to grate it finely and then wring it before using. You should also be able to use an air fryer to cook the cassava cake.