Cassava Buko Bibingka Recipes

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BIBINGKANG CASSAVA (CASSAVA CAKE)



Bibingkang Cassava (Cassava Cake) image

The term bibingka usually refers to a certain variety of sweet Filipino cakes made from rice flour, though cassava (yuca) root can also be used to make a sweet and rich bibingka as well. In the United States, fresh cassava root can easily be found in Asian or Latin markets and sometimes in larger grocery stores. However, to save time and effort I do prefer to use frozen grated cassava found in Asian markets. Don't be alarmed by the absence of flour in this cake recipe. Because of the high starch content in cassava, it alone will be able to absorb the liquid and transform into a sweet and soft cake that may be the easiest dessert you'll ever make.

Provided by Marvin Gapultos

Categories     Dessert     Cake     Yuca     Philippines     Wheat/Gluten-Free     Coconut

Yield Makes one 8 x 8-in. cake

Number Of Ingredients 9

For the cake:
4 egg yolks, beaten
One 1-lb (500 g) package frozen grated cassava, thawed
1 cup (250 g) jarred macapuno coconut strings, or sweetened shredded coconut
1½ cups (375 ml) canned unsweetened coconut milk
½ cup (125 ml) sweetened condensed milk
For the topping:
4 egg whites
¼ cup (65 ml) sweetened condensed milk

Steps:

  • Preheat the oven to 350°F.
  • To make the cake, combine the egg yolks, cassava, macapuno (or shredded coconut, if using), coconut milk and the ½ cup sweetened condensed milk in a large bowl and mix well.
  • Pour the cake batter into a greased 8 x 8-in (20 x 20-cm) cake pan. The cake batter will appear to be very loose and wet at this point, but don't worry, the cassava will absorb most of the liquid during baking. Place the cake pan into the oven and bake until the top of the cake appears dry and no liquid is floating on the surface, 45-60 minutes.
  • Meanwhile, to make the topping, whisk together the egg whites and the ¼ cup (65 ml) sweetened condensed milk in a medium bowl until very well incorporated. Although you are using egg whites, don't be concerned with making a foam or a meringue, just mix until combined.
  • Remove the cake from the oven and evenly pour the topping onto the cake. Return the cake to the oven and bake until the topping sets, about 10 minutes more.
  • Remove the cake from the oven and rest the cake in its pan on a cooling rack. Cool the cake completely before cutting it into squares. The cassava cake can be served at room temperature, or cold out of the refrigerator.

CASSAVA BUKO BIBINGKA



Cassava Buko Bibingka image

This cassava and buko cake with coconut milk offers a unique dessert to tempt any palate.

Provided by lola

Categories     World Cuisine Recipes     Asian

Time 1h15m

Yield 10

Number Of Ingredients 8

2 banana leaves, or as needed
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can coconut milk
2 eggs, beaten
2 tablespoons butter, melted
1 cup grated Cheddar cheese, divided
2 cups grated fresh cassava
1 cup meat from buko (young coconut)

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line a baking dish with banana leaves.
  • Mix sweetened condensed milk, coconut milk, eggs, and butter together in a bowl; add 1/2 of the Cheddar cheese and mix well. Stir cassava and buko into the milk mixture; pour into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Spread the remaining Cheddar cheese over the top; bake until cheese melts, about 10 minutes.

Nutrition Facts : Calories 377.5 calories, Carbohydrate 39.5 g, Cholesterol 68.5 mg, Fat 21.6 g, Fiber 1.9 g, Protein 8.8 g, SaturatedFat 16.1 g, Sodium 162.8 mg, Sugar 22.7 g

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