Casava Cake – Easy Filipino Recipe

Cassava was one of the crops imported from Latin America through the Manila galleons from at least the 16th century. Cassava cake is a type of bibingka (traditional baked cakes), having its origins from adopting native recipes but using cassava instead of the traditional galapong (ground glutinous rice) batter. It is also known more rarely as cassava bibingka or bibingkang kamoteng kahoy, although the English name is more commonly used.

 

Ingredients

For the cake:

1 pack (16 oz) grated cassava

1 can condensed milk

1 cup  evaporated milk

1 cup coconut milk

1/2 cup coconut cream

1/2 cup softened butter

4 egg yolks

For the Topping:

1/4 can condensed milk

1/4 can evaporated milk

1/4 can coconut cream

3 egg yolks

1 tablespoon butter

1 tablespoon flour

1/2 cup desiccated coconut

 

Instructions:

Grease pan or baking dish with butter and set aside.

In a  bowl, combine all the ingredients for the cassava cake and mix well.

Pour the mixture into the greased pan or baking dish and bake for 45 minutes to 1 hour at 375°F/180°C.

After the cake is baked, combine and mix all the ingredients for the topping in a bowl.

Pour this on top of the pre-baked cassava cake and bake for another 15-25 minutes or until it turns golden brown.