Chinky's Bibingka

Rating: 4.44 stars
16 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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.

By Chinky Viola
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • NOTE: 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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  • Pour batter into a 9x5 inch loaf pan and bake at 350 degrees F (175 C) for 30-35 minutes or until done.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
619.4 calories; 9.6 g protein; 75.9 g carbohydrates; 104.6 mg cholesterol; 343.1 mg sodium. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

MYRNA GUEVARRA
Rating: 5 stars
08/22/2003
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. Read More
Helpful
(32)

Most helpful critical review

JenniferJojo Pasaol
Rating: 3 stars
04/19/2010
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. Read More
Helpful
(7)
16 Ratings
  • 5 star values: 9
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
MYRNA GUEVARRA
Rating: 5 stars
08/22/2003
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. Read More
Helpful
(32)
MYRNA GUEVARRA
Rating: 5 stars
08/22/2003
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. Read More
Helpful
(32)
*Cozycook*
Rating: 5 stars
10/27/2009
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!!!! Read More
Helpful
(17)
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JenniferJojo Pasaol
Rating: 3 stars
04/19/2010
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. Read More
Helpful
(7)
nc
Rating: 5 stars
04/03/2006
Great recipe. I served this dessert at a family gathering and it was a hit w/ everyone including my 96-year-old grandmother who knows Filipino coooking! Love the cheese in the batter and topping. The only change I made was to bake it in a 9 x 13 pan instead of the size recommended in the recipe. This worked well and made more-convenient serving sizes. Mabuhay! Read More
Helpful
(7)
always_hungry
Rating: 5 stars
12/24/2015
I used a 9x13 glass dish and it turned out lovely. I couldn't find grated cassava so I used whole frozen cassava. (Defrost the whole cassava squeeze out the excess water then put it in the food processor.) The topping was a bit too thick for my liking so next time I'll just make it with condensed milk flour and egg. Read More
Helpful
(6)
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DHACHICK
Rating: 5 stars
06/12/2003
Delicious.. it tastes like the one sold at nearby phillipino's restaurant. This is my first time making bibingka. From now on I'll make instead of buy. It lasts a while since I'm eating it alone:) Read More
Helpful
(6)
shadowcat
Rating: 4 stars
08/06/2010
ACTUALLY there are different kinds of bibingka... more traditional bibingka uses cassava. I didn't really like the addition of the lemon zest / mozz cheese but otherwise it was good:D Read More
Helpful
(2)
leila
Rating: 5 stars
11/17/2010
The best recipe I made and have been doing several times already. Though using fresh cassava is the best when time is limited I use frozen grated cassava avilable in Asian stores. I would also just use all cheddar cheese for the topping instead of the ones mentioend in the recipe. The lemon zest is the one that makes this recipe different from the others as it cuts off the sweetness a bit. Thanks so much Chinky for this fantastic recipe! Read More
Helpful
(2)
Alyson Jones
Rating: 4 stars
02/27/2008
I made this today for the first time and my children love it. I have only had this once before and this recipe tasted a little bit different that the first one I tried. I changed the recipe just a bit... used less sugar (justa little over a cup) and next time I will use the amount called for in the recipe. It is sweet but a tad bit sweeter would be good. I also used 2/3 reg. cocnut milk and 1/3 lite. The bottom came out really thick. (I used a 9x13 pan as suggested in the reviews.) I think I would like it in a slightly larger pan so that it would come out a bit thinner. I loved the topping and wouldn't change a thing about it! I used the food processor for the cassava and maybe it was still a little bit too thick. I think it would be better shredded. Thanks for the recipe. I will make this again with a little experimenting. I think it would be nice with some toasted shredded coconut on top! Read More
Helpful
(2)
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