From the recipe collection
Cassava Buko Bibingka
Baked cassava bibingka enriched with young coconut strips, coconut milk, and a lightly caramelized custard top.
- Prep time
- 25 min
- Cook time
- 55–65 min
- Yield
- 12
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Ingredients
Tick ingredients as you prepare.
Method
- Heat the oven to 180°C and line a 23 × 33 cm pan with softened banana leaves or baking paper, then grease lightly.
- Use a reputable packaged grated sweet-cassava product specifically labelled for this type of cooked dish and complete all label-directed preparation before mixing. Do not substitute fresh or bitter cassava; if the package does not give suitable directions, choose another product.
- Whisk coconut milk, condensed milk, eggs, sugar, butter, salt, and vanilla until smooth.
- Fold in grated cassava and drained young coconut, then spread the batter evenly in the pan.
- Bake 40–45 minutes, until the centre is set enough to support the topping and the edges begin to colour.
- Whisk the topping ingredients, pour them over the cake, and bake another 12–18 minutes until golden and no longer liquid.
- Cool at least 30 minutes before slicing; the cassava continues setting as steam escapes.
