Monday, 4 July 2011

Filipino Recipes - Cassava Bibingka (cake) method - Pinoy Food

Filipino Recipes - Cassava Bibingka (cake) method - Pinoy Food

Cassava is one of the abundant root crops in the Philippines and you can use it for a wide range of cooking. But of the many cassava recipes available, cassava bibingka (or cassava cake) is the all-time favorite at home. I got this formula from my Grandma and it has never failed me yet. A friend even told me I can make it into a business because it indeed tastes great. But I haven't gotten that far yet. I only get ready it while birthdays at home or any other gatherings because you won't have to spend too much to get ready this tasty recipe.

My husband may be a slight biased but he says it's like the one you can buy from Goldilocks (a paramount cake store and food chain in the country). Maybe, but I won't brag about it. Just try it yourself and see if you will agree. You can also add condensed milk on top to make it even more delightful.

Banana Cake


1 cup grated fresh cassava 1/2 cup scraped buko (young coconut) 2 eggs 3 tbsp melted shortening 4 tablespoons grated cheese 3/4 cup sugar 3/4 cup coconut milk 1 tbsp butter

Cooking Procedure:

Beat eggs and add sugar, melted shortening and coconut milk. Mix with cassava and young coconut. Add 2 tablespoons grated cheese and mix well. Line a round pan with banana leaves and pour in mixture. Bake in the oven with moderate heat and brush with butter when practically done. Sprinkle the remaining cheese and a slight sugar on top. Continue baking until golden brown Set aside to cool before serving.

Filipino Recipes - Cassava Bibingka (cake) method - Pinoy Food


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