Cassava Cake Recipe

Cassava Cake is a cherished Filipino dessert and snack, loved for its simplicity and decadent flavors. With just five basic ingredients, you can create a delightful treat that’s as rich in tradition as it is in taste. Topped with a velvety custard layer, it’s the kind of dessert that feels both indulgent and comforting.

A Taste of Tradition

Also known as Cassava Bibingka, this classic dessert holds a special place in Filipino cuisine. Often enjoyed as a merienda (afternoon snack) or at celebrations, it’s a beautiful representation of Filipino ingenuity—transforming humble ingredients into something extraordinary.

Ingredients

• ▢1 pound finely grated cassava about 1⅔ cups (see note)
• ▢½ cup glutinous rice flour (see note)
• ▢1 (14-ounce) can condensed milk divided
• ▢1 (14-ounce) can coconut milk divided (see note)
• ▢2 egg yolks (see note)
• ▢Pinch of salt

Instructions

1. Note: Raw cassava can be toxic when ingested as it contains naturally occurring forms of cyanide. Cooking it properly makes it safe to eat.
2. Preheat the oven to 350° F (177° C).
3. Combine egg yolks, ½ can of condensed milk (about ⅔ cup), ¼ can of coconut milk (about ⅓ cup), and a pinch of salt in a small bowl. Whisk until combined. Set aside.
4. Combine grated cassava, glutinous rice flour, and the rest of the condensed milk and coconut milk in a large bowl. Mix until well combined.
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.
9. Broil on low for 3 to 5 minutes until slightly browned around the edges; watch it closely, so it doesn't burn. Let it cool.

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