Cassava Cake (Filipino Cassava Bibingka)
User Reviews
5
Cassava Cake (Filipino Cassava Bibingka)
Description
The Cassava Cake recipe begins with freshly grated cassava that is pressed to remove excess moisture, then mixed with eggs, sugar, melted butter, condensed milk, coconut cream, evaporated milk, and strained macapuno (coconut strings). The batter is poured into a buttered pan and baked until set. A separate mixture using egg yolks, condensed milk, coconut cream, evaporated milk, and flour forms the topping, which is spread over the cake partway through baking. This method creates a layered texture with a moist cassava base and a smooth, custard-like topping. The cake offers a tropical sweetness balanced by the creamy topping and fibrous macapuno adds interest in texture.
The baking process requires monitoring to ensure the cake doesn’t overcook or dry out. Once baked, the cake can be served warm or at room temperature, making it adaptable for various occasions. The use of coconut cream and condensed milk highlights traditional Filipino flavors, making it a fitting treat for those familiar with or interested in Filipino desserts.
Ingredients
- 1 lb cassava freshly grated and squeezed
- 1 egg whole
- 1 egg yolk
- 25 g sugar
- 28 g butter melted
- 5 fl oz condensed milk
- 5 fl oz coconut cream
- 4 fl oz evaporated milk
- 6 fl oz macapuno strained, jar, coconut string
Topping
- 2 egg yolk
- 5 fl oz condensed milk
- 5 fl oz coconut cream
- 4 fl oz evaporated milk
- 15 g flour
Instructions
Cassava Cake
- Preheat your oven to 375 °F.
- Cut the tips of the cassava root to remove ends. Cut the root into three inch sections. Using a knife carefully peel the rough brown skin and thicker white layer underneath off the root. Once they are peeled, cut the roots in half lengthwise and then again to make quarter sticks. On each stick, locate the thick, fibrous core and cut this part off. Rinse all your sticks under running water.
- Using a food processor (or a grater), shred the roots. Place the shredded pieces into a strainer and gently press to remove the extra liquid.
- In a mixing bowl, beat the eggs and add the sugar. Carefully mix in the butter so as not to curdle the eggs. Mix in the condensed milk, coconut cream, evaporated milk, and coconut shreds. The cake mix should look liquidy.
- Butter your pan with softened butter. Add the cassava cake mix in the pan and place it in the oven for about 40 minutes. Check up on your cake about 25 minutes in to make sure it hasn’t burned on top. To check if your cake is finished cooking, dip a toothpick (or fork) in the middle of the cake and pull it out to check if it’s clean. If there’s still batter on it, leave it for another five to 10 minutes. The finished cake should be golden on top and dense.
Custard topping
- While your cassava cake is baking, prepare the custard topping.
- In a mixing bowl, beat the egg yolk and whisk in the wet ingredients. Add the flour and mix thoroughly.
- When you remove the finished cake (it should have a pale golden color), add the custard on top and place the pan back into the oven for another 20 to 30 minutes at 375 °F.
- Check the cake frequently to make sure it doesn’t burn. If it starts to brown too much, you can add a loose layer of foil on top to continue to bake without burning. When the topping is golden brown and the custard has a nice firm bounce to its consistency, remove from the oven.
- Let it rest for about 15 minutes on the counter. Cut into a slice and serve with coffee!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 51g | 17% |
| Protein | 9g | 18% |
| Fat | 23g | 35% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 121mg | 40% |
| Sodium | 121mg | 5% |
| Potassium | 499mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 384IU | 8% |
| Vitamin C | 14mg | 16% |
| Calcium | 199mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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