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.
2 pounds grated cassava
1/2 cup fresh grated coconut
3/4 cup coconut milk
3/4 cup evaporated milk
1/4 cup Mochiko flour/glutinous rice flour
4 tbsp melted butter
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.