The other day our cook came upon a treasure trove of cassava at the fresh market. She decided to make one of our favorite comfort foods, cassava bibingka. We like this particular recipe because it reminds us of the cassava bibingka we used to buy from the UP Shopping Center from Aling Mary, way back when I was a kid. Aling Mary’s bibingka had lots of salty cheese and had a dry-ish topping to counteract the sweetness. We’ve adjusted the recipe below (our version in parentheses) to reflect that. I’d like to credit the book this recipe came from, but I believe it was photocopied from someone else’s recipe book.
Cassava Bibingka by Mariquita Villanueva Adriano (from a photocopy)
2 cups sugar (home version: 1 cup sugar only)
3 cups thick coconut milk
1 cup evaporated milk
7 cups raw cassava, grated
1/4 cup butter, melted
young buko strips (optional)
banana leaves for lining pan (optional)
For the topping:
1 cup thick coconut milk
2 tablespoons flour
1 can condensed milk
2 egg yolks
2 tablespoons grated cheese (or more, to taste. Use salty cheddar or a mix of leftovers.)
Recipe: Serves 12
1. Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased 9″ x 9″ pan lined with banana leaves. Bake at 350 degrees Fahrenheit / 175 degrees Celsius for 40 minutes.
2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick. Add egg yolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka, sprinkle with grated cheese and broil till golden brown.