A Baked Afternoon: Bibingkang Cassava with Macapuno

Bibingka, cassava, macapuno—three local delicacies we Filipinos love to eat. But what if we combine them all together to make a wonderful dessert? Decadent and lusciously creamy with every bite, this modern take on our typical everyday treats is a something to share especially to those who have yet to taste our local sweets.


Makes 12-15 servings

¾-1 kilo Cassava, grated (makes about 7 cups)

3 Eggs

2 cups Sugar

3 cups Thick coconut milk

1 cup Evaporated milk

¼ cup Melted butter

¼ cup Macapuno preserves

  1. Remove the thick bark of the cassava using a sharp knife by making a shallow incision lengthwise, then peel it off. Rinse peeled cassava in water then drain.
  2. Grate cassava tubers using a fine grater. Measure seven cups grated raw cassava into a large bowl.
  3. Take a clean cheesecloth and place about a cup of grated cassava in the middle of the cloth. Twist top to form a pouch. Squeeze grated cassava until dry, letting the liquid drip down.
  4. Save the pulp and set aside.
  5. In a mixing bowl, beat eggs and sugar until lemon colored using a whisk.
  6. Add thick coconut milk and evaporated milk.
  7. Add melted butter to squeezed grated cassava and mix well.
  8. Pour batter into a greased 9- x 13-inch pan (or two 8- x 8-inch pans) lined with banana leaves. Bake at a preheated 350°F oven for 40 minutes or until the bibingka is fully baked.
  9. When baked, top bibingkang cassava with macapuno custard topping and broil in the oven for 15-20 minutes or until browned. Serve warm.


1 cup Thick coconut milk

2 Tbsps Flour

1 can Condensed milk

2 Egg yolks

½ cup Macapuno preserves*

  1. Mix coconut milk with flour. Add condensed milk and cook over medium heat until thick, about 10-15 minutes.
  2. Add egg yolks and mix well. Return to heat and cook for five minutes more.
  3. Pour custard over baked bibingka. Top with macapuno preserves and broil until golden brown.

NOTE: The original recipe calls for two tablespoons grated cheese as topping. Use grated cheese instead of macapuno to make a cheese-custard topping.

Recipe by Mariquita Villanueva Adriano
Photographed by Paulus Silva

Thinking of what else to serve for you foreign guests?