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									                   CASSAVA BIBINGKA

    5 cups grated cassava
    1 3/4 cups granulated white sugar
    3/4 cup butter, melted
    2 whole eggs, graded extra large

    100 gram pack coconut powder (instant gata), diluted
    in 1 1/3 cups warm water ( medium thick consistency)

    1 teaspoon pure vanilla extract


    30 ml can full cream condensed milk
    2 tablespoons granulated white sugar
    2 tablespoons sifted all-purpose flour
    2 eggyolks

    slices of native white cheese (Kesong puti) or 1 cup
    cottage cheese

    2 cups grated mozzarella cheese or pasteurized process
    cheese spread


    Preheat oven to 350F. Grease an 8 by 12 inches
    rectangular cake pan (2 inches high) with butter. Line
    the bottom of the pan with banana leaves. Set aside.

    Combine the ingredients for the bibingka in a large
    bowl. Pour into the prepared pan and bake for 1 hour.

    To prepare the topping, combine the milk, sugar and
    flour in a saucepan and cook over medium fire until
    bubbly. Remove from heat and add the eggyolks. Mix
    well and place over low heat, stir continuously until
    slightly thick. Spread over baked cassava. Arrange
    slices of native cheese over the "caramel". Sprinkle
    grated cheese all over. Bake for 15 minutes more or
    until golden brown.

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