Cassava Bibingka, also known as Cassava Cake, is a Filipino dessert that captivates taste buds with its rich texture and irresistible sweetness. This traditional delicacy is made from grated cassava (also known as yuca or manioc), mixed with coconut milk, eggs, sugar, and butter, then baked to perfection. The result is a decadent treat that embodies the essence of Filipino culinary heritage.
The key to the lusciousness of Cassava Bibingka lies in its ingredients. Cassava, a starchy root vegetable, lends its unique flavor and dense texture to the cake, while coconut milk adds a creamy richness. Combined with the sweetness of sugar and the richness of eggs and butter, the result is a dessert that is both comforting and indulgent.
Served as a snack, dessert, or even as part of special occasions and celebrations, Cassava Bibingka is a beloved treat in Filipino households. Its moist and chewy texture, combined with the subtle sweetness of coconut and the earthiness of cassava, makes it a delightful accompaniment to afternoon tea or a satisfying conclusion to a hearty meal. Whether enjoyed warm or at room temperature, Cassava Bibingka is a timeless classic that continues to delight generations with its irresistible charm.
Cassava Bibingka or Cassava Cake
Recipe by KulinaryaIngredients: Serve 6 to 8
- 2 kg cassava (kamoteng kahoy)
- 1 ½ cups fresh coconut milk
- 3 whole eggs
- 1 1/3 cup white sugar
- 1 tsp vanilla essence
- ½ cup evaporated milk
- Banana leaves
- 1 tbsp butter
- 12 3-in tarlet molds
Preparation:
- Preheat oven to 180C
- Wash and peel the cassava. Grate to yield 4 cups
- If using mature coconut, extract the cream and milk. Reserve the coconut cream from the first pressing for the topping.
- Crack the eggs into a bowl. Add the grated cassava, coconut milk, sugar, vanilla essence, and evaporated milk mix well.
- Cut the banana leaves into 4 ½ in round liners to line the bottom and sides of the mold. Grease the banana leaves with the softened butter. Line the tarlet molds snugly.
- Spoon the cassava mixture into lined tarlet molds abut three quarters of the way up.
- Cooking: Bake the cassava mixture in the preheated oven for 20 – 25 minutes or until almost set with the center still soft.
- Meanwhile, make the topping.
Cassava Cake Topping:
Ingredients:
- 1 1/3 cup coconut cream
- 3 egg yolks
- ½ cup condensed milk
- 2 tbsp butter
- 1 tsp vanilla essence
Preparation:
- Prepare the extracted coconut cream
Cooking:
- Combine the egg yolks, condensed milk, butter, and vanilla essence in a saucepan. Cook over low heat, stirring continuously, until mixture becomes sticky. Add the coconut cream and continue to cook until thick.
- Spread the mixture in a thin layer on top of the baked cassava cakes.
- Return the cassava cakes to the oven and baked for another 10 minutes, or until golden brown. End.
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