This is the easiest bibingka recipe to make, and it is simply delicious. It should have the consistency of a firm custard. One variation is to add sliced jackfruit and a little bit of jackfruit syrup into the batter. Some people actually stuff the batter with chunks of cheddar cheese. The best cassava bibingka I have ever tasted in the Philippines was the one that Teresing Mendesona’s cook in Cebu prepared for us, which used yellow cassava instead of white.