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Cassava Custard Cake (No-Oven)

Cassava custard cake is a soft and moist Filipino classic cake, made by toping a cassava cake made off grated cassava, sugar, melted butter, condensed milk, coconut milk and milk with custard cream made by eggs, milk, condensed milk and vanilla extract. This is a no bake Cassava custard cake so that anybody can make and enjoy this delectable cake and try to make one at without needing an oven or any special equipment’s.


Cassava is a starchy root vegetable which is native to tropical and sub-tropical regions. It is also known as kamoteng kahoy and balinghoy in the Philippines. It was known as the third largest source of carbohydrates after rice and corn. It is rich in a lot of nutrients including starch, calcium, phosphorus and Vitamin C. Cassava works in an array of dishes and can be a good alternative for potatoes.

Before our favorite branded chocolate cakes existed, cassava cake has already been the top tier classic cake found in almost all bakeries. Cassava cake is one of the traditional Filipino moist cake and is one famous use of cassava. It is a rich creamy custard cake with a subtle hint of sweetness from the combination of coconut milk, evaporated milk, and sweetened condensed milk. It is gluten-free and can be enjoyed even those by those who are diabetics or simply do not like too much sweet desserts. It is somehow considered a type of bibingka and is often sold alongside other kakanins. Some of cassava cake’s other names include cassava bibingka and bibingkang kamoteng kahoy. It is usually enjoyed as an afternoon merienda together with some hot coffee or tea.

Cassava cake can be decorated with an assortment of toppings like grated coconut, custard, cheese. In this recipe, we will make our homemade custard topping for the cassava cake. The classic cassava cake is broiled until top has browned, somewhat similar to a crème brulee top. Cassava cake can be done in different ways. It can be baked, steamed or broiled. For those without an oven at home, it can also be pan-baked.


Making the cassava custard cake is so simple. There will be two parts in making this cake—the soft and tender cassava cake and the sweet custard topping.

To make the cassava cake batter, simply mix all the ingredients in a bowl until well-combined. Remember to squeeze the liquid out of the grated cassava so the cake will not be too wet. You can adjust the amount of grated cassava in the batter if you want a change in texture. Less cassava will result to a softer and moister cake while cakes with more cassava is firmer and chewy. Pour the cassava batter in a baking pan brushed with oil or butter. Pan-bake the cassava cake. While waiting, make the sweet custard topping.

The custard cake is much simpler than the batter. Simply mix all custard ingredients in a bowl and strain the mixture twice. Pout the custard on top of the cassava cake. Make sure that the cassava cake is already firm before you perform that step.

The only thing left is to let it cook. After a few minutes, do a fork test to check if the cassava cake is cooked up to the inside. When done, serve the cassava cake and slice to generous pieces. Enjoy with a hot tea or coffee.

Cassava Custard Cake (No-Oven)

Course: Desserts




  • For the cassava cake:
  • 3 cups cassava (grated)

  • ½ cup sugar

  • 1 tablespoons melted butter

  • 168 mL condensed milk

  • ½ cup coconut milk

  • ½ cup milk

  • For the custard:
  • 2 eggs

  • 168 mL milk

  • 168 mL condensed milk

  • 1 teaspoon vanilla


  • For the cassava cake:
  • Prepare the grated cassava. Squeeze the liquid out using your hands and transfer into a large bowl. Add the sugar, milk, coconut milk, melted butter and condensed milk. Mix until well-combined.
  • Brush some oil or butter in a baking pan. Pour the mixture and then flatten the top.
  • Pre-heat a wok with a wire rack inside. Place the baking pan and cover the wok. Let the cassava cake cook for 1 hour until well-done.
  • For the custard:
  • In a bowl, add the eggs, milk, condensed milk and vanilla. Mix thoroughly until well-combined.
  • Strain the custard mixture twice.
  • For the cassava custard cake:
  • Pour the custard over the cassava cake. Cover the pan and let it cook for 15 to 20 minutes.
  • Remove the baking pan from the pot and let it cool a bit.
  • Slice the cassava custard cake into serving pieces and enjoy with hot coffee or tea.

Watch how to Cook Cassava Custard Cake without Oven

Cassava Custard Cake Recipe TAGALOG


Para sa cassava cake:

  • 3 tasa ng kamoteng kahoy (grated)
  • ½ tasa ng asukal
  • 1 kutsara ng tinunaw na butter
  • 168 mL ng condensed milk
  • ½ tasa ng gata
  • ½ tasa ng gatas

Para sa custard:

  • 2 itlog
  • 168 mL ng gatas
  • 168 mL ng condensed milk
  • 1 kutsarita ng vanilla


Para sa cassava cake:

  1. Ihanda ang grated na kamoteng kahoy. Pigain ito gamit ang iyong kamay para lumabas ang katas nito. Ilagay ito sa isang bowl kasama ang asukal, gatas, gata, tunaw na butter at condensed mik. Haluin ang mga ito ng mabuti.
  2. I-brush ng mantika o butter ang iyong baking pan. Ilagay ang cassava cake mixture at patagin ang ibabaw nito.
  3. Magpainit ng kawali na may wire rack sa loob. Ilagay ang baking pan at takpan ito. Hayaang maluto ang cassava cake ng 1 oras.

For the custard:

  1. Sa isang bowl, paghaluhaluin ang itlog, gatas, condensed milk at vanilla extract. Haluin ang mga ito ng mabuti.
  2. I-strain the ang custard mixture ng dalawang beses.

For the cassava custard cake:

  1. Ilagay ang custard sa ibabaw ng cassava cake. Takpan ang kawali at hayaan itong maluto ng 15 hanggang 20 minuto.
  2. Alisin ang baking pan sa kawali at hayaan itong lumamig.
  3. I-slice ang cassava custard cake sa serving pieces at ihain kasama ang mainit na kape o tsaa. Enjoy!
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