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Easy and Creamy Filipino Cassava Cake with Golden Custard Topping

Close-up of a square slice of moist cassava cake with a beautifully caramelized, golden-brown top layer.
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Make this classic Filipino Cassava Cake, or Bibingka, easily at home. This recipe delivers a moist, chewy base topped with a rich, golden coconut custard layer. It is a perfect tropical baked good for any occasion.

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 Macapuno strings (optional, for base)
  • For the Custard Topping:
  • 1 (13.5 oz) can full-fat coconut milk
  • 1/2 cup condensed milk
  • 2 large egg yolks
  • 2 tablespoons granulated sugar
  • 1/4 cup grated cheese (optional, for sweet and savory)

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, and salt. Mix until just combined. Do not overmix.
  3. If using, fold in the Macapuno strings gently.
  4. Pour the cassava mixture evenly into the prepared baking pan.
  5. Bake the base for 40 to 50 minutes, or until the edges are set and lightly golden.
  6. While the base bakes, prepare the custard topping. In a medium saucepan, whisk together the second can of coconut milk, condensed milk, egg yolks, and 2 tablespoons of sugar.
  7. Heat the mixture over medium-low heat, stirring constantly, until it thickens slightly, about 5 to 8 minutes. Do not let it boil. Remove from heat.
  8. Carefully pour the 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 golden brown. If you are using cheese, sprinkle it over the top during the last 5 minutes of baking.
  10. Remove the Cassava Cake from the oven and let it cool completely on a wire rack before slicing. Cooling allows the cake to firm up for a chewy texture.

Notes

  • If you use frozen grated cassava, make sure you squeeze out any excess liquid before mixing it into the batter. This helps achieve a chewier texture.
  • For a richer, more authentic flavor, use fresh coconut milk if available.
  • This dessert is best served at room temperature or slightly chilled.

Nutrition

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