Chinky's Bibingka

    40 mins

    An all-time Philippine favorite. The creamy and sticky texture makes this recipe an irresistible one. Use any type of semi-soft or hard grated cheese, such as cheddar, that suits your taste.

    20 people made this

    Serves: 12 

    • 825 g (4 cups) grated fresh cassava
    • 710 ml (3 cups) coconut milk
    • 45 g (3 tbsp) melted butter
    • 3 eggs
    • 300 g (1 1/2 cups) white sugar
    • 6 g (1 tsp) salt
    • 5 ml (1 tsp) vanilla extract
    • 2 g (1 tsp) lemon zest
    • 30 g (1/4 cup) shredded mozzarella cheese
    • 475 ml (2 cups) coconut milk
    • 1 (14 ounce) can sweetened condensed milk
    • 15 g (2 tbsp) all-purpose flour
    • 55 g (1/2 cup) shredded mozzarella cheese
    • 2 egg yolks, beaten

    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Pour batter into a 9x5 inch loaf pan and bake at 350 degrees F (175 C) for 30-35 minutes or until done.
    2. To Make Topping: Put 2 cups coconut milk, condensed milk, flour, and some grated cheese in a saucepan and boil, stirring constantly. When thick, add the slightly beaten egg yolks. Cook for two minutes. Spread on top of the cooked cassava and bake at 400 degrees F (200 degrees C) for ten minutes or until golden brown.


    Cassava, also known as Manioc, tapioca or yucca, can be found in Filipino or Latin American food stores. Usually sold frozen and grated. Mix together the cassava with the coconut milk, melted butter and eggs. Stir in the white sugar, salt, vanilla, cheese and lemon rind.

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    Reviews in English (11)


    I am also from the Phils. where this cassava (a kind of root crop) is abundant. And cheap. I made this on my husband's small b-day party treat with some of our closefriends and churchmates. They really raved about it. Somebody even asked me how much I am going to sell this to them should they order from me. Really yummy. Can't forget the creamy taste. Two thumbs up! Thanks Chinky, for sharing this wonderful recipe. I might try your puto bread too.  -  17 May 2002  (Review from Allrecipes US | Canada)


    OMG!! this Is one of my families fav desserts, as we are filipino!! :D I have learned this recipe from my mom and I have changed it almost completely to make a "Bibingka , Coconut egg custard" YUM! I use only: eggs, sugar,mochi flour,melted butter, baking powder,coconut milk,evaporated milk,and vanilla!! I did not use cheese at all! This is a very sweet dessert!! I make it so much that I have learned it by heart!*_* I am sure you will love This Babingka as well as "CHINKYS BIBINGKA" also this is very easy! I did use a 9x13 inch pan! but I personally think that you could use any size pan with this recipe! ;D ~Catherine~ ( cookdetective)~ much love! This recipe def make it to 5 stars!!!!  -  26 Oct 2009  (Review from Allrecipes US | Canada)


    Not really what I would consider bibingka. The base of bibingka is rice flour..and since this did not have any in it, it was more of a cassava cake. As far as cassava cakes go...this was o.k. A bit too sweet for my liking.  -  16 Apr 2010  (Review from Allrecipes US | Canada)