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CASSAVA BIBINGKA INGREDIENTS: 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 Toppings: 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 Direction: 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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