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, and coconut milk. So heavenly delicious if cooked just right. Do not over cook it, so it is soft and melts in your mouth. Happy baking!
1/2 kilo freshly grated cassava (pigaan at tanggalin ang excess liquid gamit ang cheesecloth)
1 cup evaporated milk
1 cup condensed milk
1 large can coconut milk
1 cup quickmelt cheese, grated (for toppings)
1 cup condensed milk (for toppings)
1 cup buko macapuno strips, optional (for toppings)
1. Preheat oven to 170°C (or 350°F). Line a baking cups with banana leaves (or use a baking pan/Llanera). Set aside.
2. Mix cassava, eggs, sugar, evaporated milk, condensed milk and coconut milk in a large bowl and mix them well. Until very smooth.
3. Then, pour all mixture into prepared banana leaves lined cups/pan. Bake for 30 to 40 minutes or until almost done.
4. For the toppings: Remove the bake cassava cups/tray from the oven. Pour condensed milk, grated cheese and macapuno on top. And return it to baking for a few minutes until lightly browned. But don’t toast it too much.
5. Turn off heat and transfer to a wire rack to cool. Serve and enjoy!
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