Filipino Desserts

Cassava or kamoteng kahoy is a root crop widely used in the Philippines. You may not be familiar with the root crop itself but may have run across some of the by products of cassava. To name a few, Tapioca balls (sago) are made from cassava. Tapioca starch is the best thickener for Chinese-style stir-fried dishes. Cassava suffered from some very bad publicity two years ago when school children died in Bohol after eating maruyang balanghoy, a snack of fried cassava although subsequent investigations showed that it was the cooked snack that was the culprit, not the cassava itself.

Filipino uses Bibingka as a local term to describe a cake. The term is more commonly associated with rice since most native cakes are made from rice. In some regions where rice cannot be grown and where crops like corn and cassava are substituted, it is common to find native cakes labeled as bibingka.

Bibingka Cassava is a traditional Filipino recipe for a classic dessert of a cassava-based cake topped with a coconut milk and egg yolk custard and sprinkled with cheese as toppings before serving. The Filipino specialty can be eaten for breakfast or for snacks.

Cassava bibingka is a type of rice cake of the Philippines. Cassava flour serves as a substitute for rice flour in the recipe of cassava bibingka. This Filipino dessert is made of cassava flour, steamed and served with a coconut custard-like topping.

Find recipes of cassava below and enjoy its rich taste of a Filipino dessert.

Bibingka cassava recipe

Cassava pudding recipe

Cassava cake with egg toppings

Technorati Tags: bibingka cassava, Filipino Desserts, Filipino native recipes, food, native delicacy, recipes

Bibingka Cassava is a traditional Filipino recipe for a classic dessert of a cassava-based cake topped with a coconut milk and egg yolk cistard and sprinkled with cheese before serving. The Filipino specialty can be eaten for breakfast or for merienda.The full recipe is presented here and I hope you enjoy this classic Filipino version of: Bibingka Cassava recipe.

Ingredients:
3 cup grated cassava
1-1/2 cup coconut milk
1-1/2 tbsps. melted butter or margarine
2 eggs
1-1/2 cup sugar
3/4 tbsp. fine salt
1/3 cup coconut cream

Directions:
1. Beat eggs well. Add sugar, salt and butter and mix well. Add coconut milk (2nd extraction), and grated cassava and mix well.
2. Place in a greased pan lined with wax paper. Bake in moderate oven. When almost done (light brown color), brush surface with coconut cream (1st extraction).
3. Continue baking until golden brown.

Good for 4 persons.

Technorati Tags: baking, bibingka cassava, desserts, filipino delicacy, kamoteng kahoy recipe