Cassava Cake, also known as Cassava Bibingka, is a dessert or snack made with cassava and topped with a creamy custard layer. All you need are five ingredients!
You may also like Creamy Leche Flan, a rich custard dessert.
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Ingredients you'll need
Notes and substitutions
- Grated Cassava: You can use fresh or frozen finely grated cassava.
- Glutinous rice flour: It is also known as sweet rice flour or malagkit in Filipino. Despite its name, it is gluten-free and not sweet at all.
- Coconut milk: I used full-fat coconut milk. You can also use coconut cream (without sugar) or evaporated milk – the texture and taste may slightly change.
- Egg yolks: I excluded the egg whites for a smoother, creamier custard layer.
How to make this recipe
Do not eat raw cassava. It contains naturally occurring forms of cyanide and can be toxic when ingested. Its sweet variety, typically sold in the US, contains less cyanide content and is removed by peeling and cooking. The bitter type requires hours of soaking and cooking before it becomes safe to eat.
Prep and organize
- If using frozen grated cassava, thaw it overnight in the fridge or at room temperature.
- Preheat the oven to 350° F (177° C).
- Grease an 8x8 inch baking pan or dish. Use parchment paper if you'd like to pull out the entire cake and transfer it to a plate.
Make the custard topping
(1)Combine egg yolks, ½ can of condensed milk (about ⅔ cup), and ¼ can of coconut milk (about ⅓ cup) in a small bowl. (2)Whisk until combined. Set aside.
Make the cassava mixture
(3)Combine grated cassava, glutinous rice flour, and the rest of the condensed milk and coconut milk in a large mixing bowl. (4)Mix until well combined.
Bake
(5)Pour cassava mixture into the pan and spread it evenly. (6)Bake for 30 minutes until the top has firmed up.
(7)Take it out from the oven and pour the custard on top. Tilt the dish to spread it evenly. (8)Bake for another 25 to 30 minutes until the custard is set.
Broil on low for three to five minutes until slightly browned around the edges; watch it closely, so it doesn't burn. Let it cool.
If you wish to take it out of the pan, run a knife around the edges and use the parchment paper to pull it out. Cut them into squares.
Cassava Cake can be served warm, chilled, or at room temperature.
Frequently asked questions
Cassava is also known as yuca, manioc, or mandioca. Like sweet potato, yam, and taro, it is a starchy tubular root that is naturally gluten-free. It is sold fresh or frozen in Asian and Latin American supermarkets and some well-stocked grocery stores.
Cassava Cake should be soft and slightly chewy, similar to Palitaw (Sweet Rice Cakes). Adding a small amount of glutinous rice flour makes the cake lighter and softer. For more flavor and texture, you can add macapuno or tender coconut strips.
In Filipino cuisine, cassava is primarily used in sweet preparations like Pichi-Pichi or Bilo-Bilo. It can simply be boiled, cooked with coconut milk, or made into cassava chips. Tapioca starch made from cassava pulp is the same ingredient in tapioca pearls used in Taho (Silken Tofu with Sago and Syrup) or Buko Pandan Salad.
You can, but the texture will be slightly different. Adding glutinous flour makes the cake lighter, softer, and somewhat chewy.
More about cassava cake
Here are more frequently asked questions on Cassava Cake, including extra tips, troubleshooting, and other information.
Watch how I make it here
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📖 Recipe
Cassava Cake
Equipment
- 8x8-inch baking pan or dish
- Mixing bowls
- Whisk
- Spatula
Ingredients
- 1 pound finely grated cassava about 1⅔ cups; fresh or frozen
- ½ cup glutinous rice flour
- 1 (14-ounce) can condensed milk divided
- 1 (14-ounce) can coconut milk divided
- 2 egg yolks
Instructions
Note: Raw cassava can be toxic when ingested as it contains naturally occurring forms of cyanide. Cooking it properly makes it safe to eat.
- Preheat the oven to 350° F (177° C).
- Combine egg yolks, ½ can of condensed milk (about ⅔ cup), and ¼ can of coconut milk (about ⅓ cup) in a small bowl. Whisk until combined. Set aside.
- Combine grated cassava, glutinous rice flour, and the rest of the condensed milk and coconut milk in a large mixing bowl. Mix until well combined.
- Pour cassava mixture into the pan and spread it evenly.
- Bake for 30 minutes until the top has firmed up.
- Take it out from the oven and pour the custard on top. Tilt the dish to spread it evenly.
- Bake for another 25 to 30 minutes until the custard is set.
- Broil on low for three to five minutes until slightly browned around the edges; watch it closely, so it doesn't burn. Let it cool.
Bim
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
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. =)