Bibingkang Cassava Cassava Cake Food

CASSAVA CAKE

Steps:

• Preheat oven to 325° f.
• In large mixing bowl combine cake ingredients.
• Mix well.
• Pour equally into two large greased rectangular pans.
• Bake until top is no longer liquid (approximately 30 minutes).
• Mix topping ingredients well and spread evenly on the two cakes.
• Bake an additional 20 to 30 minutes.
• Cool cakes completely.
• Slice each cake into 24 equal squares.

BIBINGKANG CASSAVA (CASSAVA CAKE)

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

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.

CASSAVA BIBINGKA

Steps:

• Preheat oven to 350°F. Prepare banana leaves.
• BANANA LEAVES: Thaw frozen banana leaves. Wash before using. Wipe leaves dry. Pass banana leaf over an open flame (stove-top) 2-3 times to make the leaves more pliable. Hold the leaves using tongs to prevent burning your fingers. DO NOT BURN THE LEAVES.
• Once leaves are flexible, use scissors to cut leaves into appropriate size to line mini pie tins or tart shells. Grease banana leaves with softened butter and set aside.
• CAKE BATTER: In a large bowl, whisk together eggs, sugar, coconut milk, evaporated milk, and melted butter until smooth. Add grated cassava and grated fresh coconut. Season with salt. Fold until mixture is well combined.
• Spoon about a rounded cup of mixture into each prepared mini pie tin (more if using a larger/wider tart shell). Spread mixture into an layer. Bake for 20-22 minutes until cake is almost set.
• TOPPING: While cake is baking, prepare topping. In a small heavy-bottomed sauce pot, whisk together coconut cream, condensed milk, sugar, egg yolks, and butter. Set over medium heat. Stirring continuously, bring mixture to a boil. Reduce to a simmer and continue to stir until mixture has thickened.
• Remove cakes from oven. Spread a thin layer of coconut cream topping over each cake. Remove to oven and cook for another 10-12 minutes until cakes are completely set. If desired, set up broiler for 30 seconds to gently caramelize sugar on topping. BE CAREFUL because banana leaves may flame and fire.
• Cassava bibingka can be served warm, at room temperature, or chilled. Season with additional salt to make the cake taste "sweeter." Alternatively, baked cakes can be topped with grated salted hard cheese or salted duck eggs.