Go Back

Bibingkang Kamoteng Kahoy Recipe


  • For the bibingka:
  • 2 cups cassava finely grated (fresh or frozen)
  • 1 3/4 cup coconut milk second extraction
  • 2 Tbsp salted butter softened or melted*
  • 2 eggs lightly beaten
  • 2/3 cup sugar I used brown sugar
  • *If you are using unsalted butter add 1/2 tsp salt
  • For the custard:
  • 1 1/4 cup coconut cream first extraction
  • 2 tablespoon flour
  • 1 1/4 can condensed milk
  • 2 egg yolks lightly beaten
  • 1/8 cup grated cheese


  • For the bibingka:
  • Preheat the oven to 175 C or 350 F. Grease your baking pan, or you may also line it with banana leaves if you like. Set aside.
  • Combine all ingredients in a large bowl. Mix well until all ingredients are combined.
  • Pour the batter in a greased pan and bake it for 25-30 minutes.
  • While the bibingka is baking, make the topping.
  • For the custard:
  • Put the coconut cream, flour, condensed milk in a sauce pan. Cook over medium heat, stirring until thick.
  • Lower the heat, then slowly add the egg yolks. Mix well. Lastly add the cheese. Cook for a couple of seconds then turn off the heat.
  • Assemble:
  • When the bibingka is done, remove it from the oven. Pour the custard on top of the bibingka. Use spatula to spread it evenly.
  • Put it back in the oven and set the oven to broil. Cook until the custard is slightly brown in color.
  • Let the bibingka cool for a couple of hours before slicing. It is soft and sticky while hot.
  • Serve. Share and enjoy.