Best 3 Bibingkang Cassava Cassava Cake Recipes
Bibingkang Cassava, also known as Cassava Cake, is a popular Filipino delicacy that captivates the senses with its delightful flavors and unique texture. Originating from the culinary traditions of the Philippines, this delectable treat is a staple in many households and a favorite among locals and visitors alike. With its distinctive combination of cassava, coconut, and other tantalizing ingredients, Bibingkang Cassava offers a delightful culinary experience that is sure to satisfy any sweet tooth. This article aims to guide you through the culinary journey of creating the perfect Bibingkang Cassava, providing you with a comprehensive and easy-to-follow recipe that will help you craft this irresistible delicacy in the comfort of your own kitchen. Get ready to embark on a delectable adventure as we explore the secrets behind this beloved Filipino cake.
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BIBINGKANG CASSAVA (CASSAVA CAKE)
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
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
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
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)
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.
Tips:
- There are two main methods to cook bibingkang cassava: steaming and baking. Steaming results in a softer and moister cake, while baking gives a crispy outer layer and a slightly chewy interior.
- Use fresh cassava for the best flavor and texture. If you're using frozen cassava, thaw it completely before using.
- Grate the cassava finely for a smooth cake batter. You can use a food processor or a box grater.
- Add grated coconut and other desired ingredients to the batter for extra flavor and texture.
- Grease the baking pan or steamer well to prevent the cake from sticking.
- Bake or steam the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool slightly before serving. You can also refrigerate it overnight for a firmer texture.
Conclusion:
Bibingkang cassava is a delicious and versatile cake that can be enjoyed for breakfast, dessert, or snack. With its simple ingredients and easy-to-follow instructions, it's a perfect recipe for home cooks of all levels. Whether you prefer a soft and moist cake or a crispy and chewy one, bibingkang cassava is sure to satisfy your cravings.
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