CASSAVA CAKE (Cassava Bibingka)

CASSAVA CAKE (Cassava Bibingka)

Photo by Mckaye S.

  • Prep Time


  • Cook Time


  • Servings



  • Unlock Grocery List!
  • 2

    cups grated cassava

  • 2


  • 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


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!