How to Make Cassava Bibingka



  • 4 c. grated cassava
  • 2 c. coconut milk
  • 2 tbsp. melted butter
  • 3 eggs
  • 2 c. sugar
  • 1 tbsp. salt
  • 1/2 c. pure coconut cream
  • Grated cheese


  1. Beat eggs. Add sugar, butter and salt. Mix thoroughly.
  2. Add the grated cassava and coconut milk.
  3. Mix well and place in a pan or bibingka mold lined with banana leaf.
  4. Bake until almost done.
  5. Brush with coconut cream.
  6. Sprinkle with grated cheese or strips of local cottage cheese.
  7. Brown top under hot cover or oven broiler, or top with pure coconut milk with sugar to taste and brown under broiler.



  • 3 eggs
  • 2 cups sugar
  • 1 cup evaporated milk (fresh milk can be substituted)
  • 7 cups raw cassava, grated (or frozen) – cassava are now available in most groceries in cities with a large Latin American or Asian population.
  • 1/4 cup butter, melted
  • banana leaves (available frozen in Philippine stores; or use cookie sheet or something)

For the topping:

  • 1 cup thick coconut milk (available in Asian stores)
  • 2 tablespoon flour
  • 1 can condensed milk
  • 2 egg yolks
  • 2 tablespoons grated cheddar cheese


  1. Beat eggs and sugar till lemon colored. Add the rest of the ingredients.
  2. Pour into a greased 9×9 in pan lined with banana leaves (or cookie sheet).
  3. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick.
  4. Add eggyolks and mix well.
  5. Return to heat and cook 5 minutes more.
  6. Pour over baked bibingka.
  7. Sprinkle with the grated cheese and broil till golden brown.

source: different recipe sites


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