Bibingka Cassava is a tradition Filipino dessert. This dessert is very similar to our Malaysian Kuih Bingka. The traditional bibingka will have a cheese or custard topping to it but I omitted that. I prefer it plain. For me the taste of this bibingka is a cross between mochi and kuih bingka . I was surprised that Carlos didn’t turn away from this dessert. I think it is because this dessert was baked and not steamed.
Ingredient A
2 pounds grated cassava
1/2 cup fresh grated coconut
3 eggs
3/4 cup coconut milk
3/4 cup evaporated milk
1/4 cup Mochiko flour/glutinous rice flour
4 tbsp melted butter
Ingredients B
120 gram sugar
120 gram gula Melaka/palm sugar/brown sugar
A few drop of yellow coloring (optional)
1. Preheat oven to 350F degrees. Line and greased a baking pan or any type of mould or pan you are using
2. In a large mixing bowl, combined all the ingredients A and mix well. Divide the mixture into two equal amounts. Mix one portion with sugar and a few drop of yellow coloring. And the other one with the gula Melaka/palm sugar.
3. Pour one portion of the mix into the baking pan or mould and bake for 20 minutes. Take out the pan and pour the remainder portion on top. Let it bake for another 40 - 45 minutes or until the top is dry and firm to touch.If you are using the donut pan, the 1st portion will take 10 minutes and the second another 15 min to bake.
4. Remove from oven and let it cool completely before serving.
Oh, so this was the one you told me about the other day.
ReplyDeleteIt definately looks so good. Especially when baked in rings.
This is new to me, I like this recipe using baking method, less oily.
ReplyDeleteThis looks delicious. It's a long time I have not eaten cassava cake. I have to go and look for cassava. Hope can find it here in the supermarket. Thanks very much for sharing.
ReplyDeleteCan imagine this has a bit more chewiness to it compared to kueh bingka. Lovely doughnut shapes! Thanks for during this new & interesting recipe. ;)
ReplyDeletePoor me! Haven't taken these for a long long time already. Yours look very lucious. Thanks for sharing & enjoy your day.
ReplyDeleteCheers, kristy
Anything with cassava baked or steamed will make a nice kueh. This makes me miss eating kueh bingka!
ReplyDeleteWhich one you prefer..Kuih Bingka or this bibingka?Seen lots of bibingka but first time seen one like a doughnut shape..lol..creative mind.
ReplyDeletethey are very favolous and very good.complimenti.
ReplyDeleteI love the two color tones, so pretty and looks yummy. Will bookmark it!
ReplyDeleteAnything with tapioca and coconut and gula melaka is always welcomed by me with open arms!
ReplyDeleteI like the way you did yours in rings!
Haven't seen this before, but it sure looks yummy!
ReplyDeleteI never heard of this before, but they remind me of donuts :) haha, probably because of the shape. I never heard of cassava either.
ReplyDeleteLovely dessert, looks good :)
ReplyDeleteLove this kuih very much...looks cute the way you bake them in doughnut moulds.
ReplyDeleteHAHA! Why ar? Carlos has a fear against all things steamed? LOL! I remember you told me how particular he is about what goes into his mouth ... LOL!
ReplyDeleteBased on your description, I suppose it's lighter in texture?
Alright, I'll watch out for your Merdeka Open House post!
Take care!
Hi, is it the one you mentioned that you've baked when I did mine? heehee...very nice shape you have here..:) Lovely!
ReplyDeleteThis is new and interesting! I might just give it a try. Another excuse to use my donut pan. LOL!
ReplyDeleteThis is something totally new and tempting for me! Cassava...I guess I will have to check them with Asian stores here.
ReplyDeleteWendy, yes this is the one :)
ReplyDeleteSonia, hope you try it out one day.
Mary, you might be able to get it in the Asian market.
Bee Bee, yes the Mochiko flour gave the chewiness texture.
Kristy, thank you.
Shereen, honestly I prefer our kuih bingka :)
Lucy, thanks.
Anncoo, hope you like this.
Busy, me too :)
Cheah, thanks.
Esther, you are able to get this root vegetable from the Asian market.
ReplyDeleteMeeso, thanks
Jeannie, thank you.
Pei-lin, it is difficult to convince him to eat our kueh especially when it it soft and jiggly ha ha.. as you know most of our kuehs are steamed.
Reese, this is the one :)
LCOM, yes have to find ways of utilizing the donut pan :)
Angie, hope you can find it :)
I have never eaten this before only the local ones but I guess this is slightly different since it has a mochi and kuih bingka texture. I think I would love this kuih :)
ReplyDeleteI love chewy dessert, I think I would love those!
ReplyDeleteSo cute! I thought donut tadi.
ReplyDeleteHi,
ReplyDeleteCan you pls advice how long is the baking time if using donut pan? Cant be 40-45 mins right? Thanking you in advance.
Sam