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Easy Filipino Cassava Cake with Creamy Custard Topping

A square slice of moist cassava cake with a beautifully caramelized, glossy brown top, served on a white plate.
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Create a moist, chewy, and rich Filipino Cassava Cake, often called Cassava Bibingka. This simple recipe guides you to a perfect golden-brown, creamy custard top, making it an accessible classic dessert.

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
  • 1/2 cup melted unsalted butter, plus more for greasing
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup Macapuno strings (optional, for texture)
  • 1/2 cup shredded mild 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, leaving an overhang for easy removal.
  2. In a large bowl, combine the grated cassava, coconut milk, condensed milk, sugar, melted butter, eggs, vanilla extract, and salt. Mix well until everything is fully incorporated.
  3. If using, gently fold in the Macapuno strings.
  4. Pour the batter 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 separate bowl, whisk together 1/2 cup of the condensed milk (reserved from the can, if possible, or use a fresh amount), 1/4 cup coconut milk, and 1 egg yolk until smooth.
  7. Carefully remove the partially baked cake from the oven. Gently pour the custard mixture evenly over the hot cassava base.
  8. Return the cake to the oven and bake for another 15 to 20 minutes, or until the custard topping is set and lightly golden brown. If using cheese, sprinkle it over the custard during the last 5 minutes of baking until melted and golden.
  9. Remove the cake from the oven and let it cool completely in the pan on a wire rack. Cooling allows the cake to firm up for easier slicing.
  10. Once cool, slice the **moist cassava cake** into squares and serve.

Notes

  • For the best chewy texture, ensure your grated cassava is well-drained if using fresh, wet cassava. Squeeze out excess liquid if necessary.
  • To achieve that signature golden-brown custard top, watch the cake closely during the final baking stage. You can briefly switch the oven to broil for 1-2 minutes at the very end, watching constantly to prevent burning.
  • This **Filipino Cassava Cake Recipe** tastes even better the next day after the flavors have fully melded.

Nutrition

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