Chai Infused Filipino Cassava Cake

Welcome to my childhood! I made this super soft and creamy Chai Infused Filipino Cassava Cake exactly as mum makes it - straight in to the baking dish, mixing the ingredients together, saving on unnecessary washing up 🙌

This cassava cake is ubiquitous in the Philippines and every province has a different recipe that’s been passed down for generations. It has a texture and flavour reminiscent to coconut sticky rice and the addition of chai spices bring in the element of spice comfort.

Super easy, super sweet and but oh so satisfying, this sticky morsel of goodness is thoroughly enjoyed as a morning or afternoon snack, at parties and family gatherings.

Say goodbye to your diets guys! This is to be enjoyed free of guilt. I hope you enjoy this recipe from mother country as much as I do. View this in a fun video via Instagram 🥮

INGREDIENTS

500g grated cassava1 egg, or flax egg
1/2 c sugar of choice
60 - 90ml chai concentrate1 can coconut milk
a handful of grated cheese
1/2 can condensed milk, or coconut condensed milk

METHOD

Preheat oven to 175C. Mix all ingredients in a baking tray until well combined. Bake in oven for 50 - 55 mins.

Pull it out of the oven and pour a thin layer of condensed milk until covered.

Pop it back in to the oven for 10 - 15 minutes or until the top bubbles and caramelises.

Slice, serve and enjoy 😋

NOTES

You can get grated cassava from your local Asian grocery store in the freezer section.

For a vegan version, sub with flax egg, use coconut condensed milk available at Coles and leave out the cheese. The coconut condensed milk won’t caramelise so it will look quite pale but tastes just as delicious.