How To Make Cassava Bibingka Cassava Cake Food

BIBINGKANG CASSAVA (CASSAVA CAKE)

Bibingkang Cassava (Cassava Cake) image

The term bibingka usually refers to a certain variety of sweet Filipino cakes made from rice flour, though cassava (yuca) root can also be used to make a sweet and rich bibingka as well. In the United States, fresh cassava root can easily be found in Asian or Latin markets and sometimes in larger grocery stores. However, to save time and effort I do prefer to use frozen grated cassava found in Asian markets. Don't be alarmed by the absence of flour in this cake recipe. Because of the high starch content in cassava, it alone will be able to absorb the liquid and transform into a sweet and soft cake that may be the easiest dessert you'll ever make.

Provided by Marvin Gapultos

Categories Dessert Cake Yuca Philippines Wheat/Gluten-Free Coconut

Yield Makes one 8 x 8-in. cake

Number Of Ingredients 9

Ingredients

For the cake:
4 egg yolks, beaten
One 1-lb (500 g) package frozen grated cassava, thawed
1 cup (250 g) jarred macapuno coconut strings, or sweetened shredded coconut
1½ cups (375 ml) canned unsweetened coconut milk
½ cup (125 ml) sweetened condensed milk
For the topping:
4 egg whites
¼ cup (65 ml) sweetened condensed milk

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 CAKE

Cassava Cake image

This is a classic Filipino dessert enjoyed year round. I hope you enjoy it! Most of the ingredients can be found in an oriental store near you.

Provided by truebrit

Categories Dessert

Time 2h

Yield 24 equal squares

Number Of Ingredients 10

Ingredients

2 lbs grated cassava
1 (14 ounce) can sweetened condensed milk (Reserve 1/3 cup for Topping)
1 (12 ounce) can evaporated milk
1 (14 ounce) can coconut milk (Reserve 1/3 cup for Topping)
1 (13 ounce) can coconut cream (Reserve 1/3 cup for Topping)
2/3 cup sugar
3 eggs, plus
3 egg whites
1 cup grated coconut
3 egg yolks

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

Cassava Cake With Shredded Buco image

Make and share this Cassava Cake With Shredded Buco recipe from Food.com.

Provided by j_toribio

Categories Dessert

Time 2h

Yield 10-15 serving(s)

Number Of Ingredients 12

Ingredients

1 kg cassava, Grated
4 pieces young coconut meat, Shredded
1/2 kg granulated sugar
5 whole large eggs
2 (378 ml) evaporated milk
1 (301 ml) condensed milk
2 1/2 cups coconut juice
1/2 cup coconut cream
2 1/2 tablespoons condensed milk
2 tablespoons melted butter
granulated sugar, to scatter, on the baked cassava
cheddar cheese, to scatter on the baked cassava

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.

Nutrition Facts : Calories 890.5, Fat 23.1, SaturatedFat 14.2, Cholesterol 171.6, Sodium 294, Carbohydrate 155.8, Fiber 2.1, Sugar 111, Protein 18.9

CASSAVA CAKE

Cassava Cake image

This is a Pinoy dessert best served cold. It is easy to make if you are looking for a Filipino dessert.

Provided by lola

Categories World Cuisine Recipes Asian Filipino

Time 2h20m

Yield 10

Number Of Ingredients 5

Ingredients

2 cups grated, peeled yucca
2 eggs, beaten
1 (12 ounce) can evaporated milk
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can coconut milk

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Stir the yucca, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined; pour into a baking dish.
Bake in the preheated oven for 1 hour. Switch the oven's broiler on and bake under the broiler until the top of the cake is browned, 2 to 3 minutes. Cool completely in refrigerator before serving.

Nutrition Facts : Calories 328.9 calories, Carbohydrate 41.6 g, Cholesterol 60.4 mg, Fat 15.5 g, Fiber 1.2 g, Protein 8 g, SaturatedFat 11.5 g, Sodium 110.7 mg, Sugar 25.5 g