Best 2 Bibingkang Cassava Cassava Cake Recipes
**Bibingkang Cassava: A Filipino Cassava Cake Delight**
Bibingkang cassava, a beloved Filipino cassava cake, captivates taste buds with its unique blend of textures and flavors. This delightful dessert combines the earthy sweetness of grated cassava with the richness of coconut milk and eggs, resulting in a moist and tender cake. It is traditionally cooked in a clay pot or llanera lined with banana leaves, giving it a distinct aroma and rustic charm. This article presents a collection of bibingkang cassava recipes, each offering variations in ingredients and cooking methods to suit diverse preferences and skill levels. Whether you seek a classic bibingkang cassava or a more modern rendition, these recipes will guide you towards creating a delectable cassava cake that will be the star of any gathering.
BIBINGKANG CASSAVA (CASSAVA CAKE)
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
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.
HOW TO MAKE CASSAVA BIBINGKA (CASSAVA CAKE)
Steps:
- Beat eggs. Add sugar, salt and butter and mix well.
- Add coconut milk (2nd extraction), and grated cassava and mix well.
- Place in a greased pan lined with wax paper. Bake in moderate oven (350â€"375°F) for about 45 minutes.
- When almost done (light brown color), brush surface with coconut cream (1st extraction).
- Continue baking until golden brown about 15 minutes. Good for 4 persons.
Tips:
- For the best results, use a high-quality cassava. Fresh cassava is ideal, but frozen or vacuum-packed cassava can also be used.
- To make sure the cassava cake is cooked through, insert a toothpick or skewer into the center. If it comes out clean, the cake is done.
- Bibingkang cassava can be served warm or cold. It is also delicious the next day.
- To store bibingkang cassava, wrap it tightly in plastic wrap and place it in the refrigerator for up to 3 days. You can also freeze the cake for up to 2 months.
- When you're ready to serve, reheat the cake in a steamer or oven until it is warmed through.
Conclusion:
Bibingkang cassava is a delicious and easy-to-make Filipino cake. It is made with cassava, coconut milk, sugar, and eggs. The cake has a soft and chewy texture and a slightly sweet flavor. It is often served with a dollop of whipped cream or ice cream.
Bibingkang cassava is a popular snack or dessert in the Philippines. It is also a common food served during special occasions such as birthdays and holidays.
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