Cassava Bibingka
A delightful Filipino dessert featuring chewy cassava, sweet macapuno, and creamy coconut milk, baked to perfection—perfect for those craving a rich, tropical treat.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the frozen cassava, macapuno, condensed milk, eggs, baking powder, and coconut milk thoroughly in a bowl.
- Pour the mixture into a greased baking dish.
- Bake in the preheated oven until the top is golden and the cassava is cooked through, about 50 minutes.
Tips & Substitutions
For best results, ensure the frozen cassava is completely thawed and drained before mixing. If macapuno is unavailable, you can substitute with sweetened shredded coconut. For a richer flavor, consider adding a pinch of salt or vanilla extract. If you prefer a denser texture, reduce the baking powder slightly. This recipe is a great way to explore the world of Filipino desserts.
Serving Suggestions
Serve warm, drizzled with additional coconut milk or topped with fresh fruit for a delightful contrast. This cassava bibingka pairs beautifully with a cup of coffee or tea. For a complete meal, consider serving it alongside savory dishes such as Spanish Noodle Casserole or a light salad. It also makes an excellent dessert for gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the bibingka in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. Alternatively, you can microwave individual portions for about 30-45 seconds, but be cautious not to overheat as it may dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Cassava Bibingka contains roughly 796 calories, with 15g protein, 153g carbohydrates, and 16g fat. It is an excellent source of calcium (60% of the Daily Value), protein (31% of the Daily Value), and potassium (22% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 890mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cassava instead of frozen?
Yes, you can use fresh cassava, but make sure to peel and cook it first until soft before grating or mashing. This method will enhance the texture and flavor of your bibingka.
What can I use instead of condensed milk?
If you need a substitute for condensed milk, you can combine equal parts of evaporated milk and sugar, simmering until thickened. Alternatively, sweetened coconut milk can be a dairy-free option that maintains the recipe's tropical flavor.
How can I tell when the bibingka is done baking?
The bibingka is done when the top is a golden brown and a toothpick inserted into the center comes out clean. It should also feel firm to the touch. Keep an eye on it during the last 10 minutes of baking to prevent over-browning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).