Monday, August 23, 2010

Bibingka Cassava

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.

24 comments:

wendyywy @ Table for 2..... or more said...

Oh, so this was the one you told me about the other day.
It definately looks so good. Especially when baked in rings.

Sonia (Nasi Lemak Lover) said...

This is new to me, I like this recipe using baking method, less oily.

MaryMoh said...

This 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.

Honey Bee Sweets said...

Can imagine this has a bit more chewiness to it compared to kueh bingka. Lovely doughnut shapes! Thanks for during this new & interesting recipe. ;)

My Little Space said...

Poor me! Haven't taken these for a long long time already. Yours look very lucious. Thanks for sharing & enjoy your day.
Cheers, kristy

petite nyonya said...

Anything with cassava baked or steamed will make a nice kueh. This makes me miss eating kueh bingka!

Shereen said...

Which one you prefer..Kuih Bingka or this bibingka?Seen lots of bibingka but first time seen one like a doughnut shape..lol..creative mind.

lucy said...

they are very favolous and very good.complimenti.

Anncoo said...

I love the two color tones, so pretty and looks yummy. Will bookmark it!

busygran said...

Anything with tapioca and coconut and gula melaka is always welcomed by me with open arms!
I like the way you did yours in rings!

Cheah said...

Haven't seen this before, but it sure looks yummy!

Esther said...

I never heard of this before, but they remind me of donuts :) haha, probably because of the shape. I never heard of cassava either.

meeso said...

Lovely dessert, looks good :)

Jeannie said...

Love this kuih very much...looks cute the way you bake them in doughnut moulds.

Pei-Lin@Dodol and Mochi said...

HAHA! 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!

Based on your description, I suppose it's lighter in texture?

Alright, I'll watch out for your Merdeka Open House post!

Take care!

ReeseKitchen said...

Hi, is it the one you mentioned that you've baked when I did mine? heehee...very nice shape you have here..:) Lovely!

Little Corner of Mine said...

This is new and interesting! I might just give it a try. Another excuse to use my donut pan. LOL!

Angie's Recipes said...

This is something totally new and tempting for me! Cassava...I guess I will have to check them with Asian stores here.

ICook4Fun said...

Wendy, yes this is the one :)

Sonia, 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.

ICook4Fun said...

Esther, you are able to get this root vegetable from the Asian market.

Meeso, 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 :)

Elin said...

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 :)

Cooking Gallery said...

I love chewy dessert, I think I would love those!

Zue Murphy said...

So cute! I thought donut tadi.

Anonymous said...

Hi,

Can you pls advice how long is the baking time if using donut pan? Cant be 40-45 mins right? Thanking you in advance.

Sam