shared by followers | following

CASSAVA CAKE (Cassava Bibingka)



2 cups grated cassava
2 eggs
1 cup sugar ( I use ¾ cup only)
¾ cup evaporated milk
¼ cup condensed milk
½ cup coconut milk
¼ cup butter, melted
grated cheese for topping
Show Hide

Nutrition Facts

Amount Per Serving

Calories Calories from Fat
% Daily Value
Total Fat g %
Saturated Fat g %
Trans Fat g
Cholesterol mg %
Sodium mg %
Total Carbohydrate g %
Dietary Fiber g %
Sugars g
Protein g %


Preheat oven to 350F degrees. Line an 8-inch square pan ( the book did not say what size of pan to use, I guess you could use any baking pan or oven-proof deep dish) with wilted banana leaf or simply butter pan. In a large bowl, combine grated cassava eggs, sugar, evaporated milk, condensed milk coconut milk and melted butter, mix well. Strain a cup of the liquid and set aside for topping. note: I added 1/4 cup of condensed milk to the reserve liquid for the topping. Pour the remaining mixture the prepared pan and bake in the oven until set (about 30-35 minutes). Meanwhile, cook reserve liquid for topping in a saucepan over medium heat until thick, stirring constantly. Pour this over baked cassava cake and sprinkle some grated cheese on top. Put back in the oven for 15 more minutes or until nicely browned. Enjoy!

More recipes by Mckaye S.

views icon 2880 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In