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home > recipes > dessert > bibingka cassava
from Toronto, ON Filipino dessert For the bibingka 3 eggs 2 cups sugar 1 cup evaporated milk (fresh milk can be substituted) 7 cups raw cassava, grated (or frozen) - cassava are now available in most groceries in cities with a large Latino or Asian population 1/4 cup butter, melted banana leaves (available frozen in Philippine stores; or use cookie sheet or something) For the topping 1 cup thick coconut milk 2 tablespoon flour 1 can condensed milk 2 egg yolks 2 tablespoons grated cheddar cheese 1. Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased 9x9 in pan lined with banana leaves (or cookie sheet). 2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick. Add eggyolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden brown.

Bibingka Cassava


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Recipe Alert This is Found in... Most Emailed Recipes
(posted October 22, 2003)

from Toronto, ON

Filipino dessert

For the bibingka

3
eggs
2 cups
sugar
1 cup
evaporated
milk (fresh milk can be substituted)
7 cups
raw cassava, grated (or frozen) - cassava are now available in most groceries in cities with a large Latino or Asian population
1/4 cup
butter, melted banana leaves (available frozen in Philippine stores; or use cookie sheet or something)

For the topping

1 cup
thick
coconut milk
2 tablespoon
flour
1 can
condensed
milk
2
egg yolks
2 tablespoons grated
cheddar
cheese

1.
Beat
eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased 9x9 in pan lined with banana leaves (or cookie sheet).
2. Mix
coconut milk with the flour. Add condensed milk and cook over medium heat till thick. Add eggyolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden brown.



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