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Cassava Cake and Rice Cake Recipes : Delicious Desserts

Updated on September 17, 2012

Cassava Cake and Rice Cake Recipes : Delicious Desserts

Simple cassava cake and rice cake recipes.

I will show you how to make simple cassava cake and rice cake -- a simple desserts and are delicious desserts made from cassava flour and rice flour as the main ingredients.

They are sweetened and mixed with coconut milk which is termed "gata" in the Philippines. You can buy this in large supermarkets everywhere usually in cans.

If you can access fresh coconut milk then it is better.

Both desserts needs condensed milk and brown sugar and the oven. You will discover as simple as singing the ABCs and you will definitely like the taste of it.

There are other variations of rice cake by the way -- "puto", "kalamay" and "suman".

They are easily done because w have oven now, although in some rural areas in some parts of the world like in Southeast Asia, they still use the old methods of cooking subjecting the baking pot to a heat form above and below the rice cakes they are cooking. My mother still use this method of cooking rice cakes until now. Other desserts which are delicious and easy to make and unique to Filipinos are sapin sapin and espasol.

Rice flour made from the rice grain flour -- main ingredients of rice cakes

Rice cake -- bibingka

Rice cake

Rice is the staple food of almost two thirds of the population of the world, and rice sticky rice which are made for cakes are a good dessert. Rice grain can be made into flour and it is the basic ingredients of many desserts in some countries. Rice flour is the main ingredients of rice cake. Yes you can buy rice flour in many superstores and here in the US I buy it at Asian store.

Ingredients for Rice Cake :

  • six cups of rice flour
  • two cups of sugar
  • coconut milk two cans
  • two cans condensed milk
  • you can also put pineapple chunks (two cans medium size)
  • banana leaf
  • grated cheese two cups

Directions :

  • Mix all the flour, coconut milk, sugar, condensed milk and heat it in a pan, when it is properly heated and mixed for twenty minus constantly stirring it, set it aside
  • Transfer it in a baking pan. Put the banana leaf under the baking pan
  • Heat the oven to 350 F and heat it for fifty minutes
  • Get it from the oven and put the pineapple chunks and grated cheese
  • Put it back to oven for fifteen minutes


Sapin sapin variation of rice cake

Suman -- variation of rice cake

espasol -- variation of rice cake

Kalamay -- variation of rice cake

Cassava root crops

Cassava cake slice -- made from the cassava flour -- main ingredients

Cassava cake as dessert

Cassava Cake

Cassavas are root crops and are grown in different parts of the world, and it is good in making cakes specially when the cassava is already transformed as flour. Cassava flour is the main ingredients in cassava cake. growing up in the Philippines, my mother always cooked this when she has time, thrice or four times a week. It is so delicious that you can eat almost half of the cake produced. Back then my mother cooked it in dry heat using heat from atop of the baking pot and heat from below. That's the traditional way of cooking it. I cooked with oven here in the US, but my mother still used the conventional way of cooking it.

Ingredients :

  • two cans condensed milk
  • coconut gel in bottle
  • pineapple chunk one can medium can
  • three cups sugar
  • cassava flour which you can buy at Asian store or any big superstore six cups
  • coconut milk two cans medium size
  • grated cheese two cups
  • banana leaf


  • Put all the ingredients together mixing it with mixer (except the pineapple chunks and grated cheese)
  • Put it in a pan in medium heating stirring it constantly
  • Transfer the baking cassava mix in a baking pan. Put the banana leaf under the baking pan
  • Heat the oven to 350F
  • Put the pans in the middle of the oven
  • Baked for 35 minutes, removed it from the oven after that and then put a grated cheese on top of the cassava cake and then put the pineapple chunks proportionally on top of the cassava cake
  • Put it back to the oven and cooked for another thirty minutes until it is golden brown.

Serve it hot


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    • HomerMCho profile image

      HomerMCho 6 years ago

      This is delicious.. I love your recipes. I've learned something new here.. THanks for this.

    • Thelma Alberts profile image

      Thelma Alberts 6 years ago from Germany

      Hi alexandriaruthk! Thank you for sharing this recipe. I will try this and bookmark this. Voted Up.

    • alexandriaruthk profile image

      alexandriaruthk 7 years ago from US

      try it, you will definitely love, it, I will send it to you, hehe

    • barryrutherford profile image

      Barry Rutherford 7 years ago from Queensland Australia

      nor,all i find rice cakes so bland id rather eat cardboard but your variation would probably make it edible at least !