Cassava Bibingka with Coconut and Brown Sugar
A traditional Filipino steamed cassava cake made with grated cassava, rich coconut milk, and caramelized brown sugar, offering a moist and sweet treat. This filipino-inspired desserts ready in about 65 minutes layers grated cassava, coconut milk, brown sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 cups grated cassava
- 1 1/2 cups coconut milk
- 1 cup brown sugar
- 2 large eggs
- 1/4 cup, melted butter
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (optional topping) grated cheddar cheese
Instructions
- Step 1: In a large mixing bowl, combine 3 cups grated cassava, 1 1/2 cups coconut milk, 1 cup brown sugar, 2 large eggs, and 1/4 cup melted butter. Mix thoroughly until ingredients are well incorporated.
- Step 2: Add 1 tsp baking powder and 1/2 tsp salt to the mixture, stirring gently until evenly distributed.
- Step 3: Pour the batter into a lightly greased 8-inch round baking pan. If desired, sprinkle 1/2 cup grated cheddar cheese evenly over the top.
- Step 4: Prepare a steamer and steam the cake over boiling water for 45-50 minutes covered tightly, or until a toothpick inserted in the center comes out clean.
- Step 5: Remove from steamer and allow to cool slightly before slicing and serving warm.
Frequently asked questions
How long does Cassava Bibingka with Coconut and Brown Sugar take to make?
Total time is about 65 minutes (15 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Cassava Bibingka with Coconut and Brown Sugar?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Cassava Bibingka with Coconut and Brown Sugar?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cassava Bibingka with Coconut and Brown Sugar for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cassava Bibingka with Coconut and Brown Sugar?
Filipino desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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