Peel the cassava and finely grate. Any metal grater will do; a food processor cuts down the prep time tremendously.
Preheat the oven to 350F.
In a bowl, beat the eggs with the salt. Add the melted butter, sugar, evaporated milk, full-fat milk and coconut milk and stir until the sugar is dissolved.
Add the grated cassava to the egg-milk mixture and stir thoroughly.
Pour the cake batter into an oven-proof dish set on a baking tray. Stir to distribute the cassava evenly. (You may use any shape of dish but remember that you will be adding custard later, so, the cake batter should reach less than halfway up the baking dish.)
Bake the cassava cake for 25 to 30 minutes or until film and the top is lightly browned.
Make the custard
In a thick-bottomed pan, mix together all the ingredients for the custard except the egg yolks. Cook over low heat, stirring constantly, until thickened.
Take half a cup of the thickened mixture, pour over the egg yolks and stir to temper the yolks.
Pour the egg yolk mixture into the pan and cook, stirring, for another minute.
Assemble the cake
When the cassava cake is done, take it out of the oven and pour the custard on top.
Switch the oven to broiler setting (top heat only) and bake the cake for another five minutes or so or until the surface of the custard is browned in spots. If your oven does not have a broiler setting, the usual setting will do but browning the top of the custard may take a little longer.
Cool the cassava cake completely before cutting.
Cassava Bibingka (Cake) With Coconut Custard Topping printed from https://casaveneracion.com/cassava-bibingka-with-custard-topping/ for personal use only. Not for republication nor distribution.