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Bibingkang Kamoteng Kahoy Recipe


  • For the bibingka:

  • 2 cups cassava, finely grated (fresh or frozen)

  • 1¾ cup coconut milk (second extraction)

  • 2 Tbsp salted butter, softened or melted*

  • 2 eggs, lightly beaten

  • ⅔ cup sugar (I used brown sugar)

  • *If you are using unsalted butter, add ½ tsp salt

  • For the custard:

  • 1¼ cup coconut cream (first extraction)

  • 2 tablespoon flour

  • 1¼ can condensed milk

  • 2 egg yolks, lightly beaten

  • ⅛ cup grated cheese


  1. For the bibingka:

  2. 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.

  3. Combine all ingredients in a large bowl. Mix well until all ingredients are combined.

  4. Pour the batter in a greased pan and bake it for 25-30 minutes.

  5. While the bibingka is baking, make the topping.

  6. For the custard:

  7. Put the coconut cream, flour, condensed milk in a sauce pan. Cook over medium heat, stirring until thick.

  8. 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.

  9. Assemble:

  10. When the bibingka is done, remove it from the oven. Pour the custard on top of the bibingka. Use spatula to spread it evenly.

  11. Put it back in the oven and set the oven to broil. Cook until the custard is slightly brown in color.

  12. Let the bibingka cool for a couple of hours before slicing. It is soft and sticky while hot.

  13. Serve. Share and enjoy.


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