About this recipe: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.
825g grated fresh cassava root
750ml coconut milk
3 tablespoons melted butter
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
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Method Prep:30min › Cook:10min › Ready in:40min
Mix together the cassava with the coconut milk, melted butter and eggs. Stir in the caster sugar, salt, vanilla, cheese and lemon rind.
Pour batter into a 450g loaf tin and bake at 180 C / Gas 4 for 30-35 minutes or until done.
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.
You can find Cassava root in Asian, African or Caribbean shops.