Bibingkang Kamoteng Kahoy (Cassava Cake with Egg Topping)
I had the original Filipino recipe for Cassava Cake but my overseas readers often want the equivalent measurements to use in America. Here is Cassava Cake with Egg Topping recipe often called Bibingkang Kamoteng Kahoy originally from Filipino Guardian’s Gourmet’s Kitchen cloumn which my sister and I innovated a bit.
Ingredients
2 packs frozen grated cassava ( you can get this at local Filipino stores) or 1 cup grated cassava
2 cans coconut milk (or frozen pack coconut milk)
2 1/2 cans condensed milk
2 eggs (beaten)
1/4 cup macapuno or sweetened coconut strings
1 teaspoon vanilla extract
Topping
2 egg yolks, whipped
1/2 condensed milk
Mix and blend the egg yolks and condensed milk
Directions
1. Preheat oven to 325 C
2. Thaw cassava or coconut milk if you bought the frozen one. Mix all ingredients and blend well.
3. Line a pyrex dish ( 9″ x 15 x 2″) with aluminum foil or better yet with banana leaves.
4. Pour the mixed ingredients (in number 2) onto the pyrex dish.
5. Bake at 325 C for 25 to 35 minutes. You will know it is done when the top solidifies.
6. Remove from oven.
7. Spread the topping on top. (see above mixture)
8. Bake an additional 10 more minutes until the topping thickens.
9. Remove from oven. Cool.
Preparing Cassava
If you are in the Philippines and use fresh cassava. Peel the cassava and wash. Grate Finely. Squeeze to extract juice and set aside.
SharePosted: July 10th, 2009 under Baking Recipes, Bibingka with 25,689 views.
Comments: 7
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- Bibingkang Kamoteng Kahoy (Cassava Cake with Egg Topping) (Jul 10, 2009)
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Thank you for posting this recipe! I just discovered your website, it looks very nice and I’ll be looking at it often.
hi, i was searching for some kakanin recipe for the halloween and im glad i stumbled on your website. Will definitely try this recipe. But just want to know the equivalent in cups of 2 packs of frozen cassava, and if i use freshly grated, how many cups will that be? thanks..
I was just wondering, if you say 1 cup grated cassava, do i have to measure it first before squeezing the juice out, or squeezing first before mesuring?
hi i am just amazed with ur unique bibingkang kamoteng kahoy. And i have found it differently with some of filipinos way of cooking here in canada. I tried and tasted a lot of their cooking and so i went to a chinese grocery and bought all the stuffs so in short i cooked it and my fiancee loved it. So then i would like to thank you for sharing your knowledge of cooking. More power and God bless.
the cassava looks soo tempting, thanks for sharing the blog
For the topping is it 1/2 can or 1/2 cup condensed mik?
Great site! I have recently tasted a very creamy cassava cake which was bought by my friend from a Ministop Convenience Store branch here in the Philippines. Gosh It’s so so addicting that I’ll keep dropping by our nearest Ministop branch from now on. I will try your recipe and hope I can also copy Ministop’s recipe. Many thanks!