Cassava Cake, also known as Cassava Bibingka, is a dessert or snack made with cassava and topped with a creamy custard layer. This easy-to-make treat requires just five simple ingredients!
Cassava Cake, also called Cassava Bibingka, is a traditional Filipino dessert made with grated cassava, coconut milk, sugar, and sometimes macapuno (coconut sport). The mixture is baked until firm but remains chewy inside.
While many versions have a caramelized condensed milk top with a slightly bruléed flavor, this recipe has a creamy custard layer instead.
Cassava Cake (easy Recipe)
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.
Step 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.
Step 3: Combine grated cassava, glutinous rice flour, and the rest of the condensed milk and coconut milk in a large mixing bowl.
Home Made Cassava Cake Cooked In Air Fryer
Broil on low for 3 to 5 minutes until slightly browned around the edges; watch it closely, so it doesn't burn. Allow it cool in the pan.
Step 9: 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 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.
Easy Cassava Cake (stays Soft!)
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 skip the glutinous flour, but the texture will be slightly different. Adding glutinous flour makes the cake lighter, softer, and somewhat chewy.
Soft Cassava Cake Recipe
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Note: Raw cassava can be toxic when ingested as it contains naturally occurring forms of cyanide. Cooking it properly makes it safe to eat.
Cassava Cake Recipe (filipino Cassava Bibingka)
Calories: 199 kcal Carbohydrates: 29 g Protein: 4 g Fat: 8 g Saturated Fat: 6 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Cholesterol: 33 mg Sodium: 40 mg Potassium: 230 mg Fiber: 1 g Sugar: 14 g Vitamin A: 102 IU Vitamin C: 7 mg Calcium: 83 mg Iron: 1 mg
Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
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Moist Cassava Cake (tapioca Cake)
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Pandan Cassava Cake
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Ginger Cassava Cake With Apple Sauce Recipe
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Filipino Style Cassava Cake
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.In all honesty, who can say no to a moist and spongy cake? There’s something so enchanting about having a generous slice of deliciousness just melt in your mouth. Cake is a favorite dessert for a reason—not just in the Philippines, but all across the world. But only in the Philippines can you find the incomparable and absolutely delectable cassava cake! Milky, creamy, and oh so moist, this cake (sometimes referred to as pudding) is a Filipino dessert and fiesta favorite. One bite is enough to make you see why!
Whether it be a special gathering or an everyday treat, cassava cake is undoubtedly one of the tastiest Filipino desserts by far. Great with coffee or tea or simply by itself, this dessert is enjoyable no matter the company you’re enjoying it with.
Malay Style Baked Cassava Cake Recipe (bingka Ubi)
This dish is a variation of bibingka, which is technically the umbrella term for our many different traditionally baked cakes. But instead of the classic bibingka which makes use of glutinous rice or galapong, cassava cake manages to set itself apart. In cassava cake, layers of cassava, coconut milk, and condensed milk come together to create a meal that’s undeniably sweet and tasty. And this recipe is one we’re making extra special with the addition of cheese and butter! Creamier and cheesier, this gives a little salty bite to your cassava cake without being overpowering—the perfect dessert!
The ingredients for this cassava cake, cheese notwithstanding, are fairly common. This cake makes use of three particular elements: the cassava itself, coconut cream, and condensed milk. Each one of them has their own unique flavors that combine to produce a dessert that you’ll devour from top to bottom.
You’ll notice that this cassava cake doesn’t make use of white nor brown sugar. But that’s only because, as we mentioned prior, these ingredients are sweet on their own. Some cassava cakes end up becoming too decadent to enjoy properly, so having no sugar but all these other ingredients duly helps in balancing it out. But, if you are the type to have a bit of a sweet tooth, instead of adding sugar I recommend macapuno. Not only does it blend better with your coconut cream, but it adds a layer of texture you won’t be able to get from just plain sugar. You can also choose to add a teaspoon of vanilla extract for extra yumminess.
How To Make Filipino Cassava Cake
There are many different ways you can make cassava cake, whether it be by broiling, steaming, or baking it. The version we’re making today is the latter; it’s really hard to beat the sight and smell of a freshly baked cassava cake straight out of the oven! Store it in the fridge after, and you can enjoy your tasty dessert for up to a week!
After preheating your oven to 350F, the first step in making your cassava cake is combining your wet ingredients. These include your eggs, evaporated milk, condensed milk, melted butter, and coconut milk or cream. Whisk these together until you get a nice and smooth texture, then toss in your grated cassava and half a cup of cheese. Mix these well, too! You want your batter as smooth as possible, chunky cassava notwithstanding. Take your cassava cake mixture and place it in a greased baking pan. Then, pop it in the
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