Cassava bibingka with custard topping

Kamoteng-kahoy (cassava) is a root crop. Even if you’re not familiar with the root crop itself, you would probably be familiar with by-products of cassava. Tapioca balls (sago) are made from cassava. Tapioca starch is the best thickener for Chinese-style stir fried dishes. Cassava suffered from some very bad publicity two years ago when school children died in Bohol after eating maruyang balanghoy, a snack of fried cassava although subsequent investigations showed that it was the cooked snack that was the culprit, not the cassava itself.

Bibingka is the local term for cake. The term is more commonly associated with rice since most native cakes are made from rice. In regions where rice cannot be grown and where crops like corn and cassava are substituted, it is not uncommon to find native cakes labeled as bibingka. The cassava bibingka is one example.

a serving of cassava bibingka with custard topping

The last time I cooked cassava bibingka, I made the mistake of boiling the cassava before grating. The bibingka wasn’t bad, actually, except that it was more like a pudding than a bibingka. I didn’t make the same mistake twice.

Making a cassava bibingka the other day was an impulsive decision. A vegetable hawker was passing by and calling out from the road early morning two days ago. We were out of vegetables so I went out and called out to him. But not only did he have fresh pechay (Chinese cabbage similar to bok choy), talong (eggplants), mustasa (mustard leaves) and kangkong (water/swamp spinach), he also had fresh cassava.

It only took me about three seconds to decide. I knew that grating fresh cassava was no joke but… I would manage. Half an hour later, I was in the kitchen grating the darn things. Four cassavas later, my arm was aching. I asked the househelp to grate another three. hehehe

This recipe is based on Nena Zafra’s cassava bibingka from Nora Daza’s Galing-galing cookbook. Who Nena Zafra is, I don’t have the slightest idea. I do know however that Nora Daza’s cookbook has been plagiarized because I found Nena Zafra’a cassava bibingka recipe in one cooking website and the recipe had been lifted from the book word for word.

When I say that this recipe is based on Nena Zafra’s cassava bibingka, I mean I didn’t follow the exact recipe. The seven cups of grated cassava that the recipe called for was too much for a household of five. So, I’ll just describe to you how I cooked my cassava bibingka.

freshly grated cassava     cassava bibingka batter

I started with 4 cups of grated cassava. I mixed that with 1 cup of white sugar, 1/3 cup of evaporated filled milk, 1/3 cup of fresh milk, 1-1/2 cups of thick coconut milk, 2 lightly beaten eggs, a pinch of salt and 1/4 cup of melted butter.

No, I didn’t use fresh coconut milk — I used powdered coconut milk which I dissolved in lukewarm water. There are instructions at the back of the pouch of powdered coconut milk as to how to make thick and think coconut milk.

I poured the batter into a square baking dish and baked the bibingka in a preheated 170oC oven for 25 minutes.

baked cassava bibingka     custard topping for cassava bibingka

While the bibingka baked, I prepared the custard for the topping. I mixed together 3/4 cup of evaporated filled milk, 3/4 cup of fresh milk, 1/2 cup of sweetened condensed milk, 2 (level) tablespoonfuls of flour and 1 cup of thick coconut milk, again using powdered coconut milk. I cooked the mixture over low heat, stirring, until thick. Then, I added two lightly beaten egg yolks and continued cooking over low heat for another minute or so.

When the bibingka was done, I poured the cooked custard on top and used a spatula to spread it evenly. Then, I put it back into the oven, switching to the broil setting (top heat only). I cooked the bibingka for another five minutes or just until the top was lightly browned.

cassava bibingka with custard topping

Cool the cassava bibingka for several hours before slicing to allow it to dry a little. The bibingka is sticky while hot and everything will just stick to your knife and you won’t be able to serve it nice little squares.

According to my husband, there was something wrong with my cassava bibingka. He said the custard topping should be as thick as the bibingka itself, and not a mere 1/4 inch. :roll: Or, he said, the bibingka should be only an inch thick. Bottom line is that he wants more custard.

At any rate, the cassava bibingka that I cooked the other day was just practice. I’m going to make another one on Sunday. My sister-in-law bought a new car and she’s having it blessed at the Antipolo Cathedral. My mother-in-law called up to ask if we would be home on Sunday. I told her we’d be here and I invited them to lunch. I plan to make a larger cassava bibingka for lunch on Sunday.

Print this post (for personal use only).

Comments

  1. says

    hi maam connie,super fan po tlga ako nitong pinoycook nyo.dami ko po talagang natututunan.passion ko po kase ang pagluluto bukod sa pagbblog din.sa katanuyan nga po eh may isa po akong blog entry na ginawa na may “dash of connie veneracion”.talagang pinilit ko pong magmukang masarap ung picture na kinunan ko at magmukang pang homecookingrocks.com.mraming salamat po ulit sa mga msasarap na recipes at infos.ingats po and godbless.:smile:

    • says

      Connie, this is fabulous!

      I am going to try to make some, I think they might even have Casava flour at whole foods here.

      I was wondering if I could invite you to join a Recipe Rally on Tuesday. It’s a weekly thing, with themes and we’re even taking suggestions for the theme. It’s going to launch on Tuesday, and it would be great it you join. It’s part of Crazy Hip Blogging Mamas and every who can whip up or microwave anything can join in.

  2. Maricel says

    Hi, Ms. Connie! i’m an avid fan of yours. I am going to try this cassava recipe. I tried your babyback ribs recipe and it was a sure hit to my kids and hubby. Thanks and more power, hope to read more new recipe from you.:smile: Godbless

    • prosinger says

      my favorite!!!! I must try this but one question, can’t I use one kind of milk? like all evaporated milk instead of mixing evaporated and fresh milk? thanks!!!

      • cocoy says

        hi miss connie! how i wished i opened my mail early today which i used to do often. I made cassava cake today which my husband decided to bring for his friend’s dinner party, sana tuloy na-try ko ang bago mong recioe and naiba naman ang cassava ko. I used to buy cassava cake from filipino store here in toronto, kaso sobra mahal, $18/tray, i dig from my old recipe book (my husband gift before we got married, para daw matuto ako magluto :smile:) for recipe, milagro maraming pumuri sa cassava ko, so since then mega-bake ako ng cassava everytime may occassion and anothe thing, wala pang $10 ang nagastos ko.
        Miss connie, I’m a big fan of your blog! sana naman you come up with grated ube recipe….please! :lol:

        • Dot says

          This looks so yummy! Pupunta ako sa asian market mamayang hapon and get the stuff.

          Connie, do you think frozen grated cassava will work? Kasi minsan walang fresh cassava sa asian or mexican market dito.

          • Connie says

            Dot, if you Google “cassava bibingka” you will find recipes that use frozen grated cassava, so, I think it will work. :)

          • says

            I’d have to agree with your husband – I like more custard in my cassava bibingka… but that’s just because how my Mom made it. You get like what you get used to. :D

            But your bibingka looks mighty fine and tasty! I certainly wouldn’t say no a slice (or 4) of that.

          • don says

            hi ms connie,

            try adding some young coconut meat and some coarsely chopped blanched pili nuts.

  3. Connie says

    fruityoaty, my daughter has been asking for another cassava bibingka. when i make one again, i’ll pile on the topping LOL

    • says

      Casava bibingka…. I never knew the name of this one. Although, I remember the look and taste from my high school days. It used to be my favorite from the school canteen. It never occurred to me to make one until now. Thanks for the recipe Ate Connie.

      • Connie says

        Welcome, KK.

        Peevee, actually, boxed cassava mixes are available. So, I suppose flour can be used but the texture will not be same.

        Don, what great ideas! Thank you!

  4. says

    :lol:dear connie,

    i always make cassava cake here in australia. i buy the grated cassava sa flemington market. 2 kilos for 7.00 dollars.i always put grated young coconut and jackfruit on the cassave mixture and for the topping i just mix condensed milk,eggs, and some of the chopped jackfruit. try it. its yummy.dolna

    • mel says

      thank you so much, ms. connie. i’ll try this recipe over the weekend. i already gave up on my pichi-pichi, i just bought from arny & dading’s :) theirs have cheese instead of coconut toppings. :)

  5. says

    hi connie ask ko lng kung gagamitin ko cassava flour.. follow ko prin ba ung procedure ng ing. mo.. 4 cups prin ba? or mas lessen? i want to try ur cassava bibingka eh.. fav. kc ng hubby ko bibingka.. :)

    • precy says

      Hi Ms Connie,

      Just want to ask is it ok if I use coconut milk in can? and just want to clarify when I put the custard on top how do I put the oven to broil setting? we have a gas oven here and I can only adjust the temp. Sorry I’m just new in baking kasi :-)
      thanks

      • precy says

        thanks for the reply. Just got back from holiday and planning to cook this recipe this W.E. How many minutes do you suggest for me to cook the cassava before putting the mixture on top? Is it alright if I under cook the cassava for 4 Mins and then put the mixture on top and cook for another 5 mins? thanks so much!!!

          • armi says

            hi again ate connie. i will be using the same dish as yours. if im going to double the custard topping, ndi ba tatapon? kasi sabi nila masarap daw ung madaming custard…thanks!

          • Carol says

            Hi Ms. Connie! Tried this recipe a couple of times using frozen cassava that I bought from a Filipino store and it was great. My one little problem is when I bake the mixture, only the bottom portion gets cooked and the top not. Could it be that my oven has uneven heat? I’m confused a bit because when I bake muffins or breads, ok naman.

        • Connie says

          armi, what do you mean by “tatapon”? if your baking pan is large enough, no, it won’t.

          if you mean will the custard bubble and boil over during baking — no, it’ll brown before it boils.

          if you mean will the custard be soggy after baking — no, it firms up as it cools. so, better not cut the cassava bibingka until after it has cooled.

    • Connie says

      precy, gas ovens don’t have a broil setting. i suggest under-baking the cassava. then pour the custard and return to the oven. that way, you can bake until the custard browns without risk of burning the cake under it.

  6. says

    it’s ok.. i’ll follow ur recipe nlng. i’ll use cassava instead of cassava flour…thanks. :)
    ay! i forgot to tell u. i already tried ur white chicken and chicken chopsuey.. napakasarap.. gustong gusto ng family ko.. mhilig kc sa chinese food.. ur the best tlga con.. hehehe i really love ur site.. god bless! :)

  7. Honey Dionisio says

    Hi Ms. Connie! Your recipes are really helful and yummy. They really do help me so thank you very much. Btw, am having a hard time looking for casavas here in Singapore, is tapioca flour okay to use? Thanks and more power to you!
    Cheers!

  8. Connie says

    Honey, am not sure about that since I haven’t tried using cassava flour for making bibingka.

  9. armi says

    actually, it was all of the things you mentioned. hehehe. im excited to make this. let me just find some kamoteng kahoy. thank you!

  10. anthonette says

    grabe ms. connie nakakagutom talaga pag napadaan ako sa site mo ;)lol which happens everyday if only i could cook them all at the same time he he he
    right timing ready for harvest na yung cassava namin sa likod he he he
    thanks po ulit sa recipe

  11. DAHL says

    mam, i think tapioca balls (sago) is made from landang – similar to a coconut tree mostly found in the visayas. i had a taste of landang when on a family vacation in my husband’s hometown in esperanza, masbate, my ma-in-law prepared ginataang landang for merienda. landang tasted chewy. there and then i realized that sago balls is probably made of landang because of the “manguyat-nguyat” texture. last year, i watched jessica soho special which featured landang and very true, sago balls are made of the stuff and it’s a very tedious process.

    more power po abd God bless. . .

      • bem says

        another suggestion po kung walang oven. i’m just not sure if this will work sa cassava cake. when i was in college, sa HE namin, nag-bake kami ng cake. kulang ang oven, so the teacher improvised. ginamit niya ang malaking kaldero, pinainit without laman, then naglagay ng rack and the baking pan. naluto ang cake just like the others na luto sa oven. she said, baking is using dry heat so ganun din daw yung concept nung baking using kaldero.

        • Jane L. says

          Hello Ms. Connie,

          i will have to try this recipe of yours once makapanganak na ako.

          i just wondered, where did you buy the powdered coconut milk? ito rin kasi ang nagiging prob ko when it comes to cooking dishes that use coconut milk, ang hirap mag-store ng grated coconut sa ref, madaling masira, pag ni-freezer naman hindi na ganun kaayos ang itsura.

          regards!

          thanks!
          Jane

          • precy says

            Hi Ms Connie,

            I just baked this cassava yesterday and it was fabulous! Patok sa mga friends ko. Ask ko lang po how long or how many days the cassava will last if it is kept in the fridge? I baked this yesterday afternoon and planning to bring some of the leftovers in our church tomorrow (about half a pan) Is it ok pa po ba? Many Thanks!

      • hersey kunimoto says

        ms. connie mukhang masarap po yung recipe nyo gusto ko pa saa try iluto. pero la po grated cassava dito sa area namin sa kyoto city japan. eh ang naipadala mo ng mother ko frm pinas eh cassava powder ok po b yung alternative sa grated cassava

        • Elona Gay says

          Hi Miss.Connie

          My daughter is reading your cassava bibingka at gusto niyang magluto ako ngayon may fresh cassava kami ngayon ang problema ko wala akong coconut milk powder can i use the fresh coconut milk? kung pwede ilang cups ang pwede kong gamitin pati sa topping?
          Thank you po.

          • says

            Miss.Connie Thank you for sharing me this recipe.So,yummy.My friends ask me to bake this again.Gaano kalaki yung square dish na ginagamit mo?

          • Jene says

            Hi Ma’am Connie. This is just what I’ve been looking for to complement what I will prepare for a Christmas party this weekend– sweet and sour pork stew, yakitori, cafe con leche, and apple and cranberry punch. All the recipes are yours and I will follow them word for word. But I don’t have an oven though I do have a microwave. Would it be ok if I bake this cassava bibingka recipe of yours in the microwave instead? If yes, how hot and how long should it be in there? Thank you very much for sharing with us your delicious recipes. More power to you, ma’am!

          • Jene says

            Oh I see. Thank you, ma’am.
            N.B. It wasn’t I who chose that grumpy avatar or icon on the top left part of my comment. I think it was randomly assigned. I am so thankful to you for all your recipes. Maligayang Pasko po!

          • Corazon Bondoc says

            hello!
            the recipe you make for the cassava is just the same way i make it but instead of grated cheese on top for some i used to blend white cheese to the custard and it was more yummy! lots of friend notice the difference thats why i been ask for that recipe for any occassion for the filipino here in Alberta,Canada.nice to share!

  12. Angie Cruz says

    hi, Ms. Connie! I follow your website. Your bibingka cassava looks good. Saan kaya ako makakahanap ng cassava dito sa Florida. I’d like to try making it, too. Yung suman niyan e masarap din. Do you have a recipe for that? I tried your sarciado the other day, but I used porkchops. My kids were so happy. It brought back memories of my childhood. Parehong-pareho siya sa sarciado ng nanay ko.

  13. peevee says

    hi ms. connie,

    just need to ask if it’s ok also to use cassava flour…thanks

    BTW, I used your baked macaroni recipe last sunday (my birthday!) and my kids really loved it especially the cream cheese topping. Even my officemates (coz i brought them some on monday) raved about it and wanted to ask for the recipe so i referred them to ur site…

  14. Carol says

    I tried cooking again today and it went great. I used pyrex instead of the bakings pans that come with the oven. I don’t know if that made the difference..hehe…my american friends loved it…they chose to have it for desert over pecan pies and assorted cheese cakes on the table…hehe..

  15. Carol says

    anyway, frozen cassava is just plain cassava when it’s thawed. no additives at all…they’re quite convenient to use, no hassles. also I used frozen coconut milk that can also be found in Filipino stores and they’re excellent. I wonder why I never found these stuffs in the Phils.

  16. len says

    hi ms. connie,
    i really love your site. i’ve cooked several recipes from your site and my husband always gives me a thumbs up for it. the latest that i cooked was your baked mac and panalo sya even with my daughter.
    i was searching for a cassava recipe coz i was planning to bake this weekend and find yours better than what my friend told me. my husband will definitely love this..
    thanks talaga for sharing your recipes! God bless!

  17. says

    ms connie my mom tried this in the states… and they super loved it! esp my dad…. now, she’s making it a habit to browse through ur site every now and then… same with ur rice pudding w/ custard.

  18. Tines says

    Just want to thank u for the cassava recipe you shared. Made one last night and served it today. It was a hit. My husband who is normally not so keen with our kind of food,ate 3 slices of it. So happy! The rest of the cake was eaten by my friend and of course ako. By the way,made the custard topping as thick as the cake :). Sarap!
    Thank you again for the recipe.

  19. cherryblossoms says

    you know connie,my friend put macapuno in her cassava cake…and i want to make it today,pero nakalimutan ko bumili ng macapuno hehehee…ok nmn siguro kahit wala like your cassava cake….

  20. michelle says

    hi maam conie,just wanna ask if i can use the coconut milk in the can.and how many can of coconut milk i must use thanks.

  21. Connie says

    Yes, you can substitute canned. The measurement is specified in the entry — should it be different if you’re using canned?

  22. Jing says

    would just like to ask, if the texture of this casava cake is moist? Tried some casava cake and the texture is dry.

  23. Jing says

    thanks! now i know what i should be expecting from making this recipe. haven’t made one yet and hoping to make it good.

  24. shirlygo says

    hi ms connie, i have a lot of questions. hope you could help me on these queries. here goes

    Are you using convection oven? im a newbie still on cooking. i follow all instructions to the tee. but i cooked this last night and the cassava was too soft and mushy.

    i also noticed when i tasted the bibingka it was a little sour. didnt bother swallowing it hehehe

  25. says

    I’ve made cassava bibingka using this recipe with a convection oven AND also with a has oven, on different occasions, of course. So, your failed soft and mushy cake has nothing to do with whether you’re using a convection oven or not.

    Sour means one or more of your ingredients is PANIS.

  26. shirly go says

    Thank you. Will try this again. On a different note would you know expiry of lye water? When i asked our helper to buy one for me at our local wet market it was sold in a bottled water container.

Leave a Reply

Your email address will not be published. Required fields are marked *