Cassava Bibingka is another type of kakanin from the Philippines.Traditionally cooked in clay pots lined with banana leaves.
Nowadays, you can easily cook it in an oven. It is better in taste and flavor if you cook it lined with banana leaves instead of foils. This recipe is made of grated cassava milk, egg, coconut milk, sugar and butter. So heavenly delicious if cooked just right. Do not over cook it, so it is soft and melts in your mouth. Happy baking!
2 cups freshly grated cassava
1 cup sugar
3/4 cup evaporated milk
1/4 cup condensed milk
1/2 cup coconut milk
1/4 cup melted butter
1. Preheat oven to 170°C (or 350°F). Line a 9-inch baking pan with banana leaves. Set aside.
2. Mix cassava, eggs, sugar, evaporated milk, condensed milk, coconut milk, and butter in a large bowl and mix them well. Until very smooth.
3. Set aside and reserve atleast 1 cup of the cassava-milk mixture. Then, pour all mixture into prepared pan. Bake for 30 to 40 minutes or until almost done.
4. Then, transfer reserved cassava-milk mixture to a saucepan and cook over low heat until thick.
5. For the toppings: Remove your pan from the oven and quickly pour thickened cassava-milk mixture on top. Sprinkle with lots of grated cheese. And return it to baking for a few minutes until lightly browned. But don’t toast it. Turn off heat and transfer to a wire rack to cool. Slice it into squares with a grease knife once cooled.
Serve and enjoy!
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