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Easy Filipino Cassava Cake with Creamy Custard Topping

A close-up, mouthwatering shot of a square slice of cassava cake with a thick, glossy caramelized top.
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Make this authentic Filipino Cassava Cake, also known as Bibingka, using simple ingredients for a chewy, rich, and creamy dessert. This straightforward recipe is perfect for beginners and delivers a golden-brown finish.

Ingredients

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  • 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 unsalted butter
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup Macapuno strings (optional)
  • 1 cup grated cheddar cheese (for topping, optional)
  • 1/2 cup coconut cream (for topping)
  • 2 tablespoons granulated sugar (for topping)

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, coconut milk, condensed milk, 1/2 cup sugar, melted butter, eggs, and vanilla extract. Mix until just combined. If using, fold in the Macapuno strings.
  3. Pour the cassava mixture into the prepared baking pan, spreading it evenly.
  4. Bake the base layer for 45 to 55 minutes, or until the edges are set and lightly golden.
  5. While the base bakes, prepare the custard topping. In a small bowl, whisk together the coconut cream and 2 tablespoons of sugar.
  6. After the base has baked, carefully pour the coconut cream mixture over the top of the partially baked cake.
  7. Return the cake to the oven and bake for another 10 to 15 minutes, until the custard is set.
  8. If using cheese, sprinkle the grated cheddar evenly over the top. Return to the oven for 5 minutes, or until the cheese is melted and lightly browned.
  9. Remove the cassava cake from the oven. Let it cool completely in the pan before slicing for the best chewy texture.

Notes

  • For a richer flavor, use freshly grated cassava if available. Squeeze out excess liquid before mixing.
  • To achieve a golden brown top without cheese, increase the oven temperature to 375°F (190°C) for the final 10 minutes of baking.
  • This dessert is best served at room temperature or slightly chilled.

Nutrition

Find it online: https://dishicious.com/cassava-cake-easy-filipino-dessert-recipe/