Cassava bibingka

    (16)
    40 min

    This Bibingka recipe is a Philippine favourite dessert. The creamy and sticky texture makes this recipe an irresistible one. Use any type of semi-soft or hard grated cheese, such as mild Cheddar.


    16 people made this

    Ingredients
    Serves: 12 

    • 825g grated fresh cassava root
    • 750ml coconut milk
    • 3 tablespoons melted butter
    • 3 eggs
    • 300g caster sugar
    • 1 teaspoon salt
    • 1 teaspoon vanilla extract
    • 1 teaspoon lemon zest
    • 4 tablespoons grated mozzarella cheese
    • 500ml coconut milk
    • 1 (397g) tin condensed sweetened milk
    • 2 tablespoons plain flour
    • 60g grated mozzarella cheese
    • 2 egg yolks, beaten

    Method
    Prep:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Mix together the cassava with the coconut milk, melted butter and eggs. Stir in the caster sugar, salt, vanilla, cheese and lemon rind.
    2. Pour batter into a 450g loaf tin and bake at 180 C / Gas 4 for 30-35 minutes or until done.
    3. To Make Topping: Put 500ml coconut milk, condensed milk, flour,and some grated cheese in a saucepan and boil, stirring constantly. When thick, add the slightly beaten egg yolks. Cook for two minutes. Spread on top of the cooked cassava and bake at 200 C / Gas 6 for ten minutes or until golden brown.

    Cassava

    You can find Cassava root in Asian, African or Caribbean shops.

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    Reviews & ratings
    Average global rating:
    (16)

    Reviews in English (11)

    by
    32

    I am also from the Phils. where this cassava (a kind of root crop) is abundant. And cheap. I made this on my husband's small b-day party treat with some of our closefriends and churchmates. They really raved about it. Somebody even asked me how much I am going to sell this to them should they order from me. Really yummy. Can't forget the creamy taste. Two thumbs up! Thanks Chinky, for sharing this wonderful recipe. I might try your puto bread too.  -  17 May 2002  (Review from Allrecipes US | Canada)

    by
    17

    OMG!! this Is one of my families fav desserts, as we are filipino!! :D I have learned this recipe from my mom and I have changed it almost completely to make a "Bibingka , Coconut egg custard" YUM! I use only: eggs, sugar,mochi flour,melted butter, baking powder,coconut milk,evaporated milk,and vanilla!! I did not use cheese at all! This is a very sweet dessert!! I make it so much that I have learned it by heart!*_* I am sure you will love This Babingka as well as "CHINKYS BIBINGKA" also this is very easy! I did use a 9x13 inch pan! but I personally think that you could use any size pan with this recipe! ;D ~Catherine~ ( cookdetective)~ much love! This recipe def make it to 5 stars!!!!  -  26 Oct 2009  (Review from Allrecipes US | Canada)

    by
    7

    Not really what I would consider bibingka. The base of bibingka is rice flour..and since this did not have any in it, it was more of a cassava cake. As far as cassava cakes go...this was o.k. A bit too sweet for my liking.  -  16 Apr 2010  (Review from Allrecipes US | Canada)

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