Cassava bibingka

Cassava bibingka


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About this recipe: This Bibingka recipe is a Philippine favourite dessert. The creamy and sticky texture makes this recipe an irresistible one. Use any type of semi-soft or hard grated cheese, such as mild Cheddar.

Chinky Viola

Serves: 12 

  • 825g grated fresh cassava root
  • 750ml coconut milk
  • 3 tablespoons melted butter
  • 3 eggs
  • 300g caster sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 4 tablespoons grated mozzarella cheese
  • 500ml coconut milk
  • 1 (397g) tin condensed sweetened milk
  • 2 tablespoons plain flour
  • 60g grated mozzarella cheese
  • 2 egg yolks, beaten

Prep:30min  ›  Cook:10min  ›  Ready in:40min 

  1. Mix together the cassava with the coconut milk, melted butter and eggs. Stir in the caster sugar, salt, vanilla, cheese and lemon rind.
  2. Pour batter into a 450g loaf tin and bake at 180 C / Gas 4 for 30-35 minutes or until done.
  3. To Make Topping: Put 500ml coconut milk, condensed milk, flour,and some grated cheese in a saucepan and boil, stirring constantly. When thick, add the slightly beaten egg yolks. Cook for two minutes. Spread on top of the cooked cassava and bake at 200 C / Gas 6 for ten minutes or until golden brown.


You can find Cassava root in Asian, African or Caribbean shops.

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