Bibingkang Kamoteng Kahoy (Cassava Cake)

July 14, 2020
Bibingkang Kamoteng Kahoy or Cassava

Bibingkang Kamoteng Kahoy seems to be so common but the secret is the right proportions of the ingredients. Cousin Celine Young raves about this and is part of her made to order repertoire. My mother, during her later years, would eat a slice of this native ‘kakanin’ every lunch. I would consider this a comfort food. It’s easy to make and keeps well in the refrigerator for several days.

So creamy, so tasty, so Filipino. This is our native cake.

Here’s my video to show you how:

Bibingkang Kamoteng Kahoy (Cassava Cake)

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By Marianne de Leon Serves: 35
Prep Time: 1 hour Cooking Time: 40 minutes Total Time: 1 hour 40 minutes

This is a classic Filipino snack or kakanin made with cassava root, fresh coconut meat, eggs, and milk.


  • 4 cups (750 grams) grated kamoteng kahoy (cassava) - buy 1 kilogram, peel and coarsely grate
  • 2 young green coconut (buko) - scraped into thick threads
  • 1/4 cup (55 grams) melted butter
  • 2 cups (400 grams) sugar
  • 1 + 2/3 cups evaporated milk
  • 4 whole eggs - slightly beaten
  • 1/2 cup water
  • Banana leaf to use as baking pan liner
  • Topping:
  • 2/3 cup (130 grams) sugar
  • 1/4 cup (55 grams) melted butter
  • 1/4 cup grated Cheddar cheese



Preheat oven to 350ºF (180ºC)


Line a 10-inch by 14-inch by 2-inch baking pan with banana leaf that has been softened by heating. See note below.


In a large mixing bowl, combine cassava, coconut, butter, sugar, milk, water and eggs.


Blend well until sugar dissolves.


Pour into prepared pan, and spread evenly, and bake for 15 minutes.


Remove from oven and spread topping evenly.


How to spread topping: sprinkle sugar all over; pour butter all over; sprinkle cheese all over.


Return to oven, reduce heat to 300ºF or 160ºC and bake for another 20 to 25 minutes or until the top is a golden brown.


Cool and serve.


How to wilt banana leaf for lining.

  • First remove one side of banana leaf from main stem by cutting with scissors or sharp knife.
  • Cut out the hard strip from main leaf; it’s the one that’s beside the main stem.
  • Sometimes you can already buy the leaf that has been removed from the main stem. Cut out the thick strip from one side of leaf.
  • Cut the size of your leaf, giving about 4 inch allowance to pan size. If leaves are smaller, cut out two pieces.
  • Turn on the flame of your gas stove to low or turn to medium your electric stove.
  • With your hands, hold leaf, pass the leaf slowly over flame. You will notice that leaf gradually softens.
  • Turn the leaf around and do the same with the other side; the whole leaf must be softened.
  • The leaf is now ready to be used as a pan liner and it does give a certain flavor to your baked dish.
  • If you are using two pieces, after the leaf has been softened, you can use cellophane tape to put the two pieces together. The taped part must be on the opposite side of your baked dish; the taped part is the one touching the pan.

Originally published on July 2, 2019.
Updated on July 15, 2020 with photo and video.

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