Cassava cake with custard topping (also called cassava bibingka) is made with grated cassava and a creamy custard layer baked on top.
The cake is soft and chewy, with edges that get lightly browned as it bakes.
The topping adds a smooth, creamy layer that makes it even better.
With just 5 ingredients, it's easy to make for merienda or dessert.
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Ingredients You'll Need
Notes and Substitutions
- Cassava: Also called yuca or manioc. You can use fresh or frozen grated cassava. If using frozen, thaw and drain any excess liquid. If using fresh cassava, see my how to prepare cassava guide for step-by-step instructions.
- Glutinous rice flour: Also called sweet rice flour. It helps give the cake a soft, chewy texture. Despite the name, it is gluten-free and not sweet.
- Coconut milk: Full-fat coconut milk gives the best flavor and texture. You can also use coconut cream or evaporated milk.
- Egg yolks: Use yolks only for the custard topping. They make the topping smoother and creamier.
How to Make Cassava Cake with Custard Topping
Safety note: Do not eat raw cassava. It contains naturally occurring cyanide compounds and must be peeled and cooked properly before eating.
Step 1: Make the cassava mixture
If using frozen grated cassava, thaw it first and drain any excess liquid.
In a large bowl, combine:
- 1 pound grated cassava
- ½ cup glutinous rice flour
- ½ can condensed milk (about ⅔ cup)
- ¾ can coconut milk (about 1¼ cups)
Mix until well combined.
Step 2: Bake the cassava layer
Preheat the oven to 350°F (177°C).
Grease an 8x8-inch pan, or line it with parchment paper so you can easily lift the cake out.
Pour the cassava mixture into the prepared pan and spread it evenly.
Bake for 30 minutes, or until the top is set.
Step 3: Make the custard topping
In a bowl, combine:
- 2 egg yolks
- ½ can condensed milk (about ⅔ cup)
- ¼ can coconut milk (a little over ⅓ cup)
- a pinch of salt
Whisk everything until smooth.
Step 4: Bake again
Pour the custard over the baked cassava layer and spread it evenly.
Bake for another 25 to 30 minutes, or until the custard topping is set.
Broil on low for 3 to 5 minutes, just until the top is lightly browned.
Watch closely so it doesn't burn.
Step 5: Cool and slice
Let the cassava cake cool in the pan.
Run a knife around the edges to loosen the cake.
Use the parchment paper to lift it out of the pan, then cut into squares.
Serve your cassava cake with custard topping warm, chilled, or at room temperature.
Recipe FAQs
Cassava is also called yuca, manioc, or mandioca. It is a starchy root vegetable similar to sweet potatoes, yams, and taro. It's naturally gluten-free and can be used fresh or frozen.
Cassava cake is a Filipino dessert made with grated cassava and usually topped with a creamy custard topping. Some versions add macapuno, while a similar cassava dessert from Quezon is called budin.
No, grated cassava cooks as the cake bakes. Just don't eat raw cassava.
It may need more baking time, or the cassava had too much liquid. Drain frozen cassava well before mixing.
More Cassava Recipes
- Nilupak: Mashed cassava with condensed milk and butter, topped with coconut or cheese.
- Pichi-pichi: Steamed cassava cakes with lye wayer, coated with coconut or cheese.
- Cassava suman: Steamed cassava rolls wrapped in banana leaves.
- Ginataang kamoteng kahoy: Cassava cooked in sweetened coconut milk.
- Ginataang bilo-bilo: Sticky rice balls, fruit, and tubers cooked in coconut milk.
More About Cassava Cake
Here are answers to common questions about cassava cake, including tips, substitutions, and troubleshooting.
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📖 Recipe
Cassava Cake with Custard Topping
Equipment
- 8x8-inch baking pan or dish
Ingredients
- 1 pound grated cassava
- ½ cup glutinous rice flour
- 1 (14-ounce) can condensed milk divided
- 1 (13.5-ounce) can coconut milk divided
- 2 egg yolks
- A pinch of salt
Instructions
- In a bowl, combine the grated cassava, glutinous rice flour, ½ can condensed milk (about ⅔ cup), and ¾ can coconut milk (about 1¼ cups). Mix until combined.
- Pour into a greased pan and spread evenly. Bake at 350°F for 30 minutes, or until set.
- In another bowl, whisk the egg yolks, ½ can condensed milk (about ⅔ cup), ¼ can coconut milk (a little over ⅓ cup), and a pinch of salt until smooth.
- Pour the custard topping over the baked cassava layer. Bake for 25 to 30 minutes, until set. Broil on low for 3 to 5 minutes until lightly browned.
- Let cool, then slice into squares. Serve warm, chilled, or at room temperature.
Video
Notes
- Grated cassava: Also called yuca or manioc. Use fresh or frozen finely grated cassava. If frozen, thaw and drain well.
- Glutinous rice flour: Also called sweet rice flour. It adds a soft, chewy texture. It is gluten-free and not sweet.
- Coconut milk: Full-fat coconut milk is best. You can also use coconut cream or evaporated milk.
- Egg yolks: Use yolks only for a smoother, creamier custard topping.
Bim says
So yummy! Another recipe added to my collection. Easy to make. If I reduce the amount of condensed milk will it affect the consistency of the cake?
Nora says
Hello Bim! This cassava cake is a forgiving recipe, go ahead and reduce the condensed milk. The slight difference in texture shouldn't be a big deal. =)