Bibingkang Cassava Cassava Cake Recipes

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 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

HOW TO MAKE CASSAVA BIBINGKA (CASSAVA CAKE)

How to Make Cassava Bibingka (Cassava Cake) image

Provided by Manny

Categories Native Delicacies

Time 1h15m

Number Of Ingredients 7

Ingredients

3 cups grated cassava
1 1/2 cup coconut milk
1 1/2 Tbsp. melted butter or margarine
2 eggs
1 1/2 cup sugar
3/4 tbsp fine salt
1/3 cup coconut cream

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.

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