Introduction

Cassava cake, known as bibingka cassava or cassava bibingka in the Philippines, is a delicious and unique Filipino dessert made from grated cassava and coconut milk. This tasty cake has a soft, moist texture and sweet, nutty flavor from the cassava and coconut.

Cassava bibingka is considered a specialty dish in the Philippines and is often served at celebrations and gatherings. The richness of the coconut milk pairs perfectly with the subtle sweetness of the cassava to create a cake that is distinctly Filipino.

Some key aspects that make Filipino cassava bibingka stand out include:

• Texture – Soft and sticky from the grated cassava yet still moist and fluffy.
• Flavor – Sweet and nutty from the cassava with rich coconut notes.
• Appearance – Golden brown top with a soft white interior.

Cassava is a staple crop in the Philippines so cassava cake has become a popular dessert thanks to its versatility. It’s gluten-free, naturally sweet, and easy to make at home. Bibingka cassava is often served warm right out of the steamer which enhances the soft, chewy texture.

Ingredients & Equipment

Ingredients

To make authentic Filipino cassava bibingka, you will need:

• 1 1⁄2 pounds fresh cassava, peeled and grated
• 2 cups coconut milk
• 1 cup white sugar
• 1⁄2 cup butter, melted
• 4 eggs, beaten
• 1 teaspoon vanilla extract

Cassava can be found at Asian or international markets. Choose fresh, firm cassava roots.

Equipment

You will need:

• Grater or food processor to grate the cassava
• Mixing bowls
• Whisk or spoon for mixing
• 9×13 inch baking pan
• Parchment paper
• Steamer

Preparing the Cassava

Properly preparing the cassava is the key first step for this recipe.

• Peel the tough brown outer skin from the cassava with a vegetable peeler or knife.
• Grate the peeled cassava on the fine holes of a box grater or in a food processor.
• Press out moisture from the grated cassava by squeezing handfuls to remove excess liquid. This prevents the cake from being soggy.

Grating the cassava helps release its starches which gives the cake its sticky, chewy texture. Removing excess moisture is also imperative or else the bibingka will be mushy instead of fluffy.

Making the Cassava Cake Batter

To make the batter:

1. In a large bowl, combine the grated cassava, coconut milk, sugar, melted butter, eggs, and vanilla.
2. Whisk thoroughly until fully incorporated and smooth.
3. Let the batter sit for 5 minutes so the cassava starts to absorb the liquid.
4. Whisk again to distribute the cassava evenly throughout the batter.

The eggs and coconut milk help bind the batter while the butter adds richness. Letting the batter rest prevents the grated cassava from settling on the bottom as it absorbs the moisture. Whisking again evenly distributes the cassava.

Baking the Cassava Cake

To bake Filipino cassava cake:

• Preheat steamer to 375°F.
• Line a 9×13 inch baking pan with parchment paper.
• Pour cassava batter into prepared pan.
• Steam cake for 45-60 minutes until toothpick inserted in center comes out clean.
• Remove from steamer and let cool completely before cutting.

Steaming is preferred over baking for bibingka cassava to help keep the center moist and soft. Test for doneness with a toothpick to ensure the interior is fully cooked through. Letting the cake cool completely prevents crumbling when sliced.

Cooling and Enjoying

After steaming, allow the Filipino cassava bibingka to cool at least 1 hour before slicing and serving.

Cassava cake can be enjoyed:

• Plain
• Dusted with powdered sugar
• With a drizzle of condensed milk on top
• Alongside a cup of coffee or tea

Store leftover cassava bibingka refrigerated in an airtight container up to 1 week. Reheat slices before serving.

The cake has the best texture when fresh so try to enjoy it within a couple days. The refrigeration prevents it from drying out too quickly.

Frequently Asked Questions

Is this cassava cake gluten-free?

Yes, traditional Filipino cassava bibingka is naturally gluten-free since it uses no wheat. Always check labels to confirm your ingredients are gluten-free.

What are some other uses for cassava?

Cassava is used to make tapioca and is used in many other Southeast Asian dishes. The leaves and root are also edible and full of nutrients.

Are there any other Filipino desserts that feature cassava?

Cassava is also used to make the Filipino dessert called nilupak, which is steamed cassava cubes coated in a sweetened condensed milk topping.

How does this cassava cake compare to other types of cakes?

Cassava cake has a uniquely soft, sticky texture different from traditional cakes. The flavor is subtler and less sweet as well.

Conclusion

Cassava bibingka is a tasty Filipino specialty that offers a wonderfully soft, moist texture with subtle sweet coconut flavors. Properly preparing the cassava and achieving the right batter consistency are the keys to creating this iconic Filipino dessert. From the familiar flavor to the chewy texture, Filipino cassava cake is a comforting, crave-worthy treat perfect for any celebration. Experiment with different toppings and enjoy this gluten-free cake just as it is served – warm and right out of the steamer.