Bingka Singkong - Cassava Cake

4.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 1 hour

Total Time: 1 hour 15 mins

Serves: 16


  • 2 eggs
  • 200 ml coconut milk
  • 1 teaspoon vanilla essence
  • 1 cup (250 ml) water
  • 200 gram sugar
  • 40 gram butter
  • 2 packet (2 lb/900 gram) frozen grated cassava, thawed


  1. Preheat oven to 180 Celcius (350 Fahrenheit). Grease a 8"x8" pan, I use coconut oil but you can use butter too. Set aside.
  2. In a mixing bowl, lightly beat the eggs with a fork, then add coconut milk and vanilla essence. Mix well, set aside.
  3. In a small pot, boil water and sugar until the sugar has completely dissolved. Turn off heat. Add butter into the pot, stir until the butter has melted. Transfer to a mixing bowl and let it cool slightly until you can touch it without burning your finger.
  4. Once the sugar/water/butter mixture has cooled, add grated cassava, mix well. Add egg/coconut milk/vanilla mixture, mix well. Pour the batter into prepared pan.
  5. Bake for about 1 hour, or until a cake tester comes out clean.
  6. Let the cake cool completely before cutting into serving pieces.

Another great recipe by