Cassava Cake Bites always come up when I’m hunting for a dessert that’ll get kids actually excited, not just quietly nibbling. You know those days when everyone’s buzzing around the kitchen waiting for something sweet, but you also don’t wanna hand out straight-up candy again? This Filipino treat is your answer. It’s squishy, coconutty, a little chewy and absurdly easy to share (or steal when no one’s looking). Perfect for lunchboxes, parties, or—honestly—just snacking. If you’ve ever wondered what dessert will get actual whoops at a family get-together, just keep reading. 
Ingredients
Gathering your stuff for Cassava Cake Bites is easy. Most Filipino stores have everything, but honestly, even Asian groceries or good old regular supermarkets often stock these. Here’s what you’ll need:
- 2 cups grated cassava (frozen or fresh, don’t stress)
- 1 cup coconut milk (the richer kind, if you can grab it)
- 1 can sweetened condensed milk
- 2 eggs
- 1/2 cup sugar (adjust if you’ve got a big sweet tooth, or kids do)
- 1/4 cup melted butter
- Pinch of salt (seriously, don’t skip)
- Tiny splash of vanilla extract (optional, but smells extra good)
From time to time, folks dress these up with some grated cheese on top, or even a swirl of ube jam—totally your call. For another classic munchie, you can check these out: Filipino Cassava Cake for a deep-dive version, or peek at Easy Cassava Cake baked in the oven for more tips. 
Mix Cassava Batter
Okay, don’t overthink this part. Throw your grated cassava into a big mixing bowl. Pour in the rich coconut milk, sweetened condensed milk and eggs right after. I go ahead and splash that vanilla in, but honestly, it’s not the end of the world if you skip it. Next, dump in your sugar, buttery goodness, and that one critical pinch of salt.
Now, grab a whisk or sturdy spatula—stir it all up. You want it just combined. Lumps are fine. Do NOT stress if it’s not perfectly smooth. That’s half the charm!
The cool thing here—you can even get kids helping. They’re not going to mess it up, promise. My niece once dumped in the butter without melting it first, and, I swear, it still tasted awesome. That’s how unfussy this recipe is.
Seriously good and so easy! My kids inhaled them and asked for more. Even my picky Lola smiled. This is going into the snack rotation.
Bake
Preheat your oven to 350°F. This is the only real patience-builder in the whole recipe. Line a small baking pan (8×8 inches works great) with parchment or give it a hefty spray of oil or butter so nothing sticks. Pour that lumpy, lovely batter in. Yep, it’ll look a bit gloopy. That’s correct.
Spread it around a bit until it’s even-ish. Slide it into the oven, and let the magic happen for roughly 45 minutes. Sometimes it takes a tad longer, sometimes a bit shorter (old ovens, right?). The top should start turning golden, maybe even a bit caramelized at the edges—that’s the dream.
Should you start cleaning up? Yes. Will you instead stand there, peeking through the oven window, hypnotized by the coconut smell? Also yes. If you want another mouthwatering Filipino baked treat while you’re waiting, check out Moist and Delicious Filipino Cassava Cake Recipe.
Cut into Squares
Now the hard part—waiting for it to cool down so you can cut. Cassava Cake Bites really hold their shape better if they’re actually cool, but hey, I’m not the food police. I’ve burned my tongue more than once. Use a sharp knife to slice them into small, kid-grab sized squares. I like doing bite-sized pieces, because my crew loves coming back for seconds (and thirds).
If you cut them too soon, they’ll be a bit messy. Just eat the “ugly” ones right out of the pan. That’s the chef’s privilege, right? Extra crispy edges are top tier, by the way.
By the way, if you want to try a similar but even more fun Filipino dessert for breakfast (trust me, kids love it) take a look at Mini Ube Pancake Bites, Sweet Fun Filipino Breakfast.
Serve
This is where you get a little creative. Here are my go-to ideas for making Cassava Cake Bites really shine. (Pick at least one. Or go wild.)
- Dust with powdered sugar for fancy “snowy” bites.
- Drizzle with extra condensed milk—kids’ eyes light up.
- Add a sprinkle of cheese on top for that quirky sweet-salty Filipino thing.
- Toss in colorful sprinkles if it’s party time.
All these extra little moves and suddenly you’re some five-star restaurant genius, apparently. Do not underestimate the power of a cute paper plate and a little sugar dust. Want to go full-on Pinoy dessert table? Add some Bibingka, Classic Filipino Rice Cake for Christmas Season or personal favorite Filipino Coconut Macaroons, Chewy Sweet Bites.
Common Questions
Q: Can I make Cassava Cake Bites a day ahead?
A: Yup! I actually think they’re best the next day. Just cover them and keep them at room temp.
Q: Do I need to use fresh cassava?
A: Nope. Frozen grated cassava is just fine and saves a lot of hassle.
Q: Can I freeze them?
A: Absolutely. Just wrap tightly, thaw, then pop in the microwave for a quick treat.
Q: What do I do if my top cracks?
A: That’s normal! More caramelization, more flavor. Live a little.
Q: Is it okay to skip the butter?
A: You can, but your bites might be drier. Butter makes them richer. I’d keep it, personally.
Go On, Give It a Go: Cassava Cake Bites Win Every Time
So, not to be dramatic, but Cassava Cake Bites basically steal the show at every kid-friendly thing I bring them to. They check the easy, yummy, fun boxes like nothing else. If you want more inspiration, check out this mouthwatering Mini Cassava Cake guide for another spin, or look up expert dessert hacks from food sites like Serious Eats to level up your game. You’ve got this. Go make some magic—your people (and stomach) will thank you. 
Cassava Cake Bites
Ingredients
For the Batter
- 2 cups grated cassava (frozen or fresh)
- 1 cup coconut milk (the richer kind)
- 1 can sweetened condensed milk
- 2 pieces eggs
- 1/2 cup sugar Adjust if you like it sweeter
- 1/4 cup melted butter
- 1 pinch salt To enhance flavor
- 1 splash vanilla extract Optional, for added aroma
Instructions
Mix Cassava Batter
- In a big mixing bowl, combine grated cassava, coconut milk, sweetened condensed milk, and eggs. Optionally add vanilla extract.
- Stir in the sugar, melted butter, and a pinch of salt until just combined. Do not worry about lumps.
Bake
- Preheat your oven to 350°F. Prepare an 8x8 inch baking pan with parchment paper or grease it.
- Pour the batter into the pan and spread it evenly.
- Bake for about 45 minutes or until the top is golden and caramelized. Check periodically while it bakes.
Cut into Squares
- Allow the cake to cool before cutting it into small, bite-sized squares for serving.
Serve
- Dust with powdered sugar, drizzle with extra condensed milk, sprinkle with cheese, or add colorful sprinkles for extra fun.