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Filipino Cassava Cake – Instant Pot + Oven-baked

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Is it too early to plan holiday menus? My oven will be a workhorse when I make roasts or bake goodies for the holidays. So, I tried making a Filipino Cassava Cake in the Instant Pot. I won’t have to rely on my oven which will be used for cooking and baking other entrees during Thanksgiving to Christmas.

Our household’s craving for cassava cake was borne from reading Republic of Taste by Ige Ramos, a cookbook of heirloom recipes from Cavite province.

In the book, Mr. Ramos cited cassava in Cavite is known as balinghay and around the Philippines, as kamoteng kahoy. It is a sturdy, robust crop which is starchy, bland and hefty, and used during WWII as a rice substitute. The chapter on Kakanins (rice cakes with coconut), specifically the stories of different cassava cakes from the markets reminded me of my childhood in Tarlac – where cassava cakes were a mainstay for our merienda or afternoon snacks. Back then, our holidays were heavily laden with cassava cakes thanks to my mother’s cooking or gifts from friends.

Ige described various cassava cakes from Cavite, each one more tantalizing than the other, embedded with local sweets: nata de coco, langka (jackfruit), coconut or eggs. Some were even baked bibingka-style with charcoal embers on top and at the bottom.

My mouth watered reading those descriptions. In my American kitchen, I didn’t have the kitchen resources from the olden days. But I had present-day technology on my side. I spotted my Instant Pot and I knew it could create magic.

Rightfully so, the cassava cake cooked like a dream and in less time. The slices were soft, rich and the sweet coconut aromas flew around. Scrumptious classics like cassava cake are timeless no matter where in the world it is cooked.

Filipino Cassava Cake - Instant Pot + Oven-baked

The Filipino Cassava Cake is a classic Philippine kakanin (rice cakes) dessert or snack. The main ingredient is cassava, a starchy, tuberous root of a tropical tree found in Asia and South America. In the Philippines, I baked this using fresh cassava, grated by hand. In my American kitchen, my only source are frozen grated cassavas from Asian markets. This is a simple, easy dessert to mix and bake. I used the Instant Pot for this recipe, and saved me cooking time. This is an Asian in America recipe by Elizabeth Ann Quirino. Serves 6.
*I share 2 alternate ways to cook the Cassava Cake: In the Instant Pot or in the oven. Baking time indicated below is for the Instant Pot. In the oven, baking time is for 1 hour + 10 minutes.
Prep Time17 minutes
Cook Time50 minutes
Total Time1 hour 7 minutes
Course: Dessert, Merienda, Snacks
Cuisine: American, Asian, Filipino
Keyword: Instant Pot Filipino Cassava Cake
Servings: 6 people
Calories: 465kcal
Author: Asian in America - Elizabeth Ann Quirino


  • Instant Pot : 6 quarts or 8 quarts
  • 2 Round metal pan (7 inches diameter) that fits inside Instant Pot
  • For the traditional recipe baked in the oven: A rectangle baking pan 9 x 13 inches


For the Cassava Cake

  • 16 ounces grated frozen cassava thawed at room temperature; about 2 cups
  • 2 whole large eggs
  • 1 1/2 cups granulated sugar
  • 1/2 can evaporated milk a 12 fl. oz/354 ml can (reserve half of can for topping_
  • 1/2 can coconut milk a 13.5 fl. oz/400 ml (reserve half of can for topping)
  • 1 Tablespoon softened unsalted butter to grease baking pans

For the topping:

  • 1/2 can evaporated milk
  • 1/2 can coconut milk
  • 1 whole large egg
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon melted unsalted butter


To cook in the Instant Pot:

  • In a large mixing bowl, combine the grated cassava, 2 eggs, half cans of the evaporated milk and coconut milk, and sugar. Blend well.
    Divide the cassava mixture liquid in half. Pour half of the cassava mixture in one pre-greased 7-inch round pans that can fit in the Instant Pot. Set aside the other half of the liquid to cook after the first cake is done.
    *This recipe makes 2 round 7-inch pans.
  • Place a metal or silicone trivet in the inside pot of the Instant Pot. Pour about 4 cups of water. Water has to reach the bottom of the round pan.
    Place the round pan with the cassava mixture on the trivet.
    Cook one cassava pan at a time in the Instant Pot.
    Close and lock the lid. Set valve to Sealing.
    Click Manual and cook at High Pressure for 40 minutes.
    *Note: The Instant Pot Duo has a "Cake" function on the keypad. If using that model, press "Cake" and cook for 40 minutes.
  • When the buzzer sounds to announce cooking time is over, do a Quick Release.
    Carefully unlock and open the lid. Set the lid aside on a safe place of the counter.
    Using silicone mitts, lift the handles of the trivet to take out the round pan. Place the cassava cake on a tray or on the counter to cool. Pour the topping mixture.

To make the topping:

  • In a small bowl, combine the egg, remaining evaporated milk and coconut milk. Add the sugar, vanilla and melted butter. Mix well.
    When the cassava cake is done and has been taken out from the Instant Pot, pour half of the topping on one, Reserve rest of topping for the second cassava cake after it has cooked.
    *Bake the cassava cake in the Oven Toaster on a high 500 F for 10 minutes till the top is brown.
    Serve warm or chilled.
    *To store: Keep covered and refrigerated.

To bake the cassava cake in the oven:

  • Mix and blend ingredients for filling in a large bowl. Pour into a greased baking tray (about 9 inches x 13 inches).
    Bake cassava cake uncovered in a pre-heated oven 350 F for 1 hour.
    For the topping: Pour the topping mixture on top of the cassava cake after the hour it is done. Return the pan to the oven. Broil for 5 to 8 minutes till top is brown.
    To store: Keep covered and refrigerated.

Notes on the Instant Pot:

  • It takes about 17 minutes for the Instant Pot to preheat to High Pressure and for cooking time to begin. For other multicooker brands, check the product manual.
    Safety precautions: Use accessories recommended for the Instant Pot like silicone or metal. Do not use glassware. Read the manual for complete safety information.


Serving: 1g | Calories: 465kcal | Carbohydrates: 74g | Protein: 5g | Fat: 18g | Saturated Fat: 15g | Cholesterol: 17mg | Sodium: 72mg | Potassium: 319mg | Sugar: 73g | Vitamin A: 141IU | Vitamin C: 2mg | Calcium: 165mg | Iron: 2mg

Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did you like this recipe? I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-QuirinoBuy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

Disclosure: Instant Pot is the brand name of a multi-cooker that cooks in high and low pressure. I was not paid by the Instant Pot company to mention the product or brand nor endorse it. This is not an ad. My views and opinions are my own.


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