Bibingka Cassava (Cassava Cake)
, - - Posted on July, 6 at 8:53 am
3 eggs
2 cups sugar
1 cup evaporated milk or fresh milk
7 cups raw cassava, grated (or frozen)
1/4 cup butter, melted
banana leaves
For the topping:
1 cup thick coconut milk
2 tablespoon flour
1 can condensed milk
2 egg yolks
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).
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 if desired and broil till golden brown. Serve warm with salabat (ginger tea) or your favorite tea or coffee.
Yummy!
September 28th, 2007 at 9:16 pm
[...] at http://www.latestrecipes.net/2007/07/06/bibingka-cassava-cassava-cake/ delivered by [...]
October 5th, 2007 at 11:29 am
[...] making the usual purchases of meat and vegetables from her sukis, we never fail to buy “kakanin“ (filipino delicacies like bibingkang malagkit or biko) from one of the the sidestreet [...]