Bibingka Cassava
(Cassava Dessert) Recipe

Origin: Philippines      Period: Traditional

Ingredients

3 eggs
400g sugar
240ml evaporated milk (fresh milk can be substituted)
1.5kg raw cassava, grated (or frozen)
60g cup butter, melted
banana leaves (available frozen or chilled in Asian stores; or use greaseproof paper)

240ml thick coconut milk
2 tbsp flour
1 can condensed milk
2 egg yolks
2 tbsp grated Cheddar cheese

Bibingka Cassava
(Cassava Dessert) Preparation:

Method:

Beat the eggs and sugar together until light and lemon-coloured then add and beat-in the evaporated milk, cassava and butter. Beat to a batter and pour into a greased 22 x 22cm pan lined with banana leaves or greaseproof paper. Place in an oven pre-heated to 180°C and bake for about 35 minutes, or until a skewer inserted into the centre of the cake emerges clean.

Meanwhile, form the topping by mixing the coconut milk with the flour. Add the condensed milk and cook over medium heat until the mixture thickens. Take off the heat, add the egg yolks and mix well. Return to the heat and cook for 5 minutes more. Pour this mix over the baked bibingka and sprinkle the grated cheese over the top. Slip the cake under a grill and cook until the top turns a golden brown. Allow to cool a little, cut into squares and serve.

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