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Easy & Creamy Filipino Cassava Cake with Golden Custard Topping

Close-up of two moist slices of cassava cake featuring a rich, dark caramelized topping on a white plate.
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Make this authentic Filipino Cassava Cake, or Cassava Bibingka, easily at home. This recipe yields a moist, chewy base with a smooth, golden-brown custard topping, perfect for beginners. Include optional Macapuno or Cheese for extra flavor.

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
  • 1/2 cup melted unsalted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup evaporated milk (for topping)
  • 1/2 cup granulated sugar (for topping)
  • 2 large egg yolks (for topping)
  • 1/4 cup coconut cream (for topping)
  • 1/2 cup shredded cheese or 1/2 cup Macapuno strings (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line an 8×8 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, vanilla extract, and salt. Mix until the batter is uniform.
  3. If using, gently fold in the shredded cheese or Macapuno strings into the cassava mixture.
  4. Pour the batter into the prepared baking pan and spread evenly.
  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 small bowl, whisk together the evaporated milk, 1/2 cup sugar, egg yolks, and coconut cream until smooth.
  7. Carefully remove the partially baked cake from the oven. Gently pour the custard mixture over the top of the cake base, ensuring it covers the surface evenly.
  8. Return the cake to the oven. Bake for another 15 to 20 minutes, or until the custard topping is set and achieves a golden-brown color. Watch closely to prevent burning.
  9. Remove the cake from the oven and let it cool completely in the pan before slicing. For best results, chill for at least 2 hours before serving.

Notes

  • If you use frozen grated cassava, make sure you squeeze out any excess liquid before mixing it into the batter.
  • To achieve a perfect golden-brown custard, you can switch the oven to the broiler setting for the last 1 to 2 minutes, watching constantly.
  • For a richer, cheesier topping, use slightly more cheese or place the cheese in a thicker layer.

Nutrition

Find it online: https://cookingzenith.com/easy-creamy-filipino-cassava-cake-recipe/