Cassava Buko Bibingka 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.

CASSAVA CAKE WITH SHREDDED BUCO

Steps:

• Preheat oven to 350F/180°C Lightly grease with butter 8"x12"x3" pan. Set aside.
• In a bowl, mix together Cassava, Coconut Meat, Sugar, Eggs, Evaporated Milk, Condensed Milk and Coconut Juice. Pour into prepared pan. Bake for 1 to 1 1/2 hr or until firm.
• While the Cassava Mixture is being baked, prepare the Topping.
• In a bowl, Mix together Coconut Cream and Condensed Milk. Set aside.
• Pour the Coconut Cream and Condensed Milk Mixture on top of the baked Cassava. Make sure that the Cassava cake is already firm before pouring the Mixture.
• Bring back to the oven and broil until evenly brown.
• Once brown, remove from oven and drizzle Melted Butter on top.
• Sprinkle Granulated Sugar.
• With a Culinary Torch, move flame contineously in circle until Sugar caramelizes on top.
• Top with shredded Cheddar Cheese.
• Let cool at room temperature before serving.

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.

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.