Filipino Dessert Recipes Bibingka Cassava #31

DISH IN DISH OUT - Cassava bibingka is among the preferred Filipino kakanin recipes. It is extremely simple to ready and also to cook and require only a few indigenous ingredients. This bibingka is made out of grated cassava, coconut milk, eggs, margarine and sugar. This is actually the basic ingredients in cooking cassava bibingka or cassava cake. Other variations includes grated cheese, macapuno strings or shredded coconut meat. It’s as much as you what toppings or additional garnishing you would like or your cassava cake. With regards to.

Magazine Layout Filipino Dessert Recipes Bibingka Cassava

Ingredients
For the bibingka
- 3 eggs
- 2 cups sugar
- 1 cup evaporated milk (fresh milk can be substituted)
- 7 cups raw cassava, grated (or frozen) – cassava are now available in most groceries in cities with a large - Latin American or Asian population.
- 1/4 cup butter, melted
- Banana leaves (available frozen in Philippine stores; or use cookie sheet or something)

For the topping
- 1 cup thick coconut milk (available in Asian stores)
- 2 tablespoon flour
- 1 can condensed milk
- 2 egg yolks
- 2 tablespoons grated cheddar cheese

Directions
1. Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased 9×9 in pan lined with banana leaves (or cookie sheet).

2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick. Add eggyolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden brown.

Source: http://www.asian-recipe.com/philippines/philippine-desserts-3.html