How to cook Bibingka cassava recipe
Bibingka cassava recipe Ingredients
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 Latin American 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 (available in Asian stores)
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.
Your Bibingka cassava recipe is ready now
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