Print

Classic Filipino Cassava Cake with Creamy Custard Topping

A close-up of a square slice of moist cassava cake with a thick, creamy custard layer and a shiny, caramelized topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this authentic Filipino Cassava Cake, also known as Cassava Bibingka. This recipe delivers a moist, chewy dessert with a rich, creamy custard topping, perfect for beginners.

Ingredients

Scale
  • 4 cups grated cassava (fresh or frozen/thawed)
  • 1 (13.5 oz) can full-fat coconut milk
  • 1 (14 oz) can sweetened condensed milk
  • 1/2 cup granulated sugar
  • 1/4 cup melted butter or margarine
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup all-purpose flour (optional, for structure)
  • Pinch of salt
  • For the Custard Topping:
  • 1 (13.5 oz) can full-fat coconut milk
  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • 1/4 cup all-purpose flour or cornstarch
  • Optional Add-ins: 1 cup macapuno strings or 1 cup shredded cheese

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper.
  2. In a large bowl, combine the grated cassava, 1 can of coconut milk, condensed milk, 1/2 cup sugar, melted butter, eggs, vanilla extract, flour (if using), and salt. Mix well until everything is fully incorporated.
  3. If using macapuno or cheese, gently fold it into the cassava mixture now.
  4. Pour the base mixture evenly into the prepared baking pan.
  5. Bake the base layer for 45 to 55 minutes, or until the edges are set and lightly golden.
  6. While the base bakes, prepare the custard topping. In a saucepan, whisk together the second can of coconut milk, 1/2 cup sugar, egg yolks, and flour or cornstarch.
  7. Cook the topping mixture over medium heat, stirring constantly, until it thickens to a pudding consistency. Do not let it boil rapidly. Remove from heat.
  8. Carefully pour the thickened custard topping evenly over the partially baked cassava base.
  9. Return the pan to the oven and bake for another 15 to 20 minutes, or until the topping is set and the top is golden brown.
  10. Remove from the oven and let the cassava cake cool completely in the pan before slicing. Cooling helps achieve the best chewy texture.

Notes

  • For a richer flavor, substitute evaporated milk for some of the coconut milk in the base mixture.
  • If you prefer a cheesy cassava cake, use mild cheddar cheese for the topping or mix-in.
  • This dessert tastes best when served slightly warm or at room temperature.

Nutrition

Find it online: https://juliameal.com/cassava-cake-filipino-recipe-custard-topping/