Some recipes also add butter (or margarine), vanilla, evaporated milk, and additional sugar.

It is traditionally coconut-based custard,[1] made with the egg yolks mixed with condensed milk, sugar, and kakang gata (coconut cream).

[14] Additional toppings may be added before the second baking, like cheddar cheese, macapuno strings, or grated coconut, among others.

[17] Cassava (known as kamoteng kahoy and balinghoy in Tagalog and balanghoy in Visayan) is poisonous when eaten raw due to its cyanogenic glucoside content.

Most cassava variants in the Philippines are of the sweet variety, which has lower cyanogenic glucoside content.

[20] In Vigan, Ilocos Sur, a local variant of cassava cake is known as "royal bibingka".