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Easy Filipino Cassava Cake with Creamy Custard Topping

A square slice of moist, creamy cassava cake with a deeply caramelized, golden-brown top, served on a white plate.
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Make this authentic Filipino Cassava Cake, also known as Cassava Bibingka. This recipe delivers a moist, chewy dessert with a rich, creamy coconut milk custard topping, perfect for beginners.

Ingredients

Scale
  • 4 cups grated cassava (fresh or frozen, thawed)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup granulated sugar
  • 1/4 cup melted butter or margarine
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded coconut (optional, for texture)
  • 1/2 cup macapuno strings (optional)
  • 1 cup all-purpose cream or evaporated milk (for topping)
  • 1/2 cup condensed milk (for topping)
  • 2 large egg yolks (for topping)
  • 1/2 cup shredded cheddar cheese (optional, 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, 1 can of coconut milk, 1 can of condensed milk, granulated sugar, melted butter, 2 eggs, vanilla extract, and shredded coconut/macapuno if using. Mix until just combined. Do not overmix.
  3. Pour the cassava mixture evenly into the prepared baking pan.
  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 separate bowl, whisk together the all-purpose cream, 1/2 cup condensed milk, and 2 egg yolks until smooth.
  6. Remove the partially baked cake from the oven. Gently spread the custard topping evenly over the hot cassava base.
  7. Return the cake to the oven. Bake for another 15 to 20 minutes, or until the topping is set and golden brown. If using cheese, sprinkle it over the topping during the last 5 minutes of baking.
  8. Remove the 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.
  9. Serve at room temperature or slightly chilled.

Notes

  • If you use frozen grated cassava, make sure it is fully thawed and squeeze out any excess liquid before mixing.
  • For a richer flavor, substitute evaporated milk with heavy cream in the base mixture.
  • To achieve a deep golden-brown finish on the topping, you can briefly place the cake under the broiler for 1-2 minutes at the very end, watching carefully to prevent burning.

Nutrition

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