Hi, I’m Krizell, a third culture kid and second-generation Filipino American. I’m passionate about preserving our Filipino heritage through food and hope you give these recipes a try!
Krizell•
July 12, 2025
A traditional Filipino dessert made from grated cassava, coconut milk, and condensed milk with a custard layer on top. Cassava is also known as yuca, manioc, arrowroot, and tapioca. It’s commonly eaten for merienda (afternoon snack) and served during gatherings and special occasions. It is a type of bibingka or traditional baked cake originating from native recipes that uses cassava instead of the traditional ground glutinous rice batter. This recipe uses my mom’s special touch: a hint of lemon zest in the custard. It’s def one of my favorite Filipino desserts!
Set your oven to 375°F (190°C). Grease an 8x8-inch baking pan with butter or non-stick spray.
Drain the cassava (16 oz) and remove any excess liquid to ensure the cake doesn’t become soggy.
In a large bowl, combine ¾ can of condensed milk, ¾ can of evaporated milk, ¾ can of coconut milk, sugar (5 Tbsp), 2 egg yolks, vanilla extract (1 Tbsp), and the grated cassava (16 oz). Mix until everything is well incorporated.
Pour the mixture into the prepared baking pan and bake for 60 to 75 minutes, or until fully set. To check for doneness, insert a toothpick into the center; it should come out clean.
In a separate bowl, whisk together the remaining ¼ can of evaporated milk and flour (1 Tbsp) until smooth. Then, add the remaining ¼ can each of coconut milk and condensed milk, along with the additional 2 egg yolks and lemon zest (½ lemon). Mix until fully combined.
Pour the mixture over the baked cassava base. Return the pan to the oven and bake for an additional 20 to 30 minutes, or until the top is set and golden brown.
Allow the cake to cool before slicing. For best results, refrigerate it for about an hour before serving to enhance its texture.
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