Cassava bibingka with custard topping
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.
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.
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.
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. 
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.
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48 Responses to “Cassava bibingka with custard topping”
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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.
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 pinoycook.net.mraming salamat po ulit sa mga msasarap na recipes at infos.ingats po and godbless.:smile:
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.
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
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!!!
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!
Soshana, if you can send me the details..???
Prosinger, pwede. I suggest fresh milk.
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.
Dot, if you Google “cassava bibingka” you will find recipes that use frozen grated cassava, so, I think it will work.
thanks a lot!!! i will try this as soon as possible
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.
But your bibingka looks mighty fine and tasty! I certainly wouldn’t say no a slice (or 4) of that.
fruityoaty, my daughter has been asking for another cassava bibingka. when i make one again, i’ll pile on the topping LOL
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.
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…
hi ms connie,
try adding some young coconut meat and some coarsely chopped blanched pili nuts.
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!
: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
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..
madel, hindi ko alam eh. sorry.
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. 
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! 
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!
Honey, am not sure about that since I haven’t tried using cassava flour for making bibingka.
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, 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.
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!!!
Well, it’s worth a try.
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!
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.
actually, it was all of the things you mentioned. hehehe. im excited to make this. let me just find some kamoteng kahoy. thank you!
what do u mean by 2 (level) tablespoonfuls
level = NOT heaping
hi mam taga usa ako eh baguhan pa ko mag bake ng cassava eh nag kamali ako pero nagustuhan ng asawa ko gusto ko sana mag paturo sayo ,can u help me para pag pinatikim kona sa asawa ko perpect na sya tnx,
Hi Connie!
This is a wonderful recipe and I added some macapuno strips and it came out wonderful.
God bless.
myrna, hindi pa ba sapat ng pagtuturo lahat ng detalye sa entry na ito? Pati nga pictures nandyan na.
Janete, wow that is a great idea. My hubby will applaud.
looks so good.. i prefer cassava bibingka than the one w/ galapong!
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
[...] custard is the same as the one I used for the cassava bibingka except that I totally omitted the evaporated milk and the sweetened condensed milk. Instead, I used [...]
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.
I am not familiar with how frozen cassava is prepared for bibingka, Carol. It might require a different procedure.
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..
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.
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.
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!
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. . .
[...] One of the more popular recipes in my food blog is cassava bibingka with custard topping. [...]
hi pls teach me how to cook cassava cake
a special one
thank you
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.