Bibingka

    (16)
    40 minutes

    An all-time Filipino favourite dessert. The creamy and sticky texture makes this recipe an irresistible one. You can use any type of cheese, such as cheddar, that suits your taste.


    1 person made this

    Ingredients
    Serves: 12 

    • 4 cups grated fresh cassava (about 2-3 medium cassava)
    • 3 cups (750ml) coconut milk
    • 3 tablespoons (60g) melted butter
    • 3 eggs
    • 1 1/2 cups (330g) white sugar
    • 1 teaspoon salt
    • 1 teaspoon vanilla essence
    • 30g grated mozzarella cheese
    • 1 teaspoon finely-grated lemon rind
    • 2 cups (500g) coconut milk
    • 1 tin (395g) sweetened condensed milk
    • 2 tablespoons plain flour
    • 60g grated mozzarella cheese
    • 2 egg yolks, beaten

    Directions
    Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Mix together the cassava with the coconut milk, melted butter and eggs. Stir in the white sugar, salt, vanilla, cheese and lemon rind.
    2. Pour this batter into a 23x13cm loaf tin and bake at 180 degrees C for 30-35 minutes or until done.
    3. Meanwhile, to make the topping, put 2 cups coconut milk, the condensed milk, flour, and the grated cheese in a saucepan and boil, stirring constantly. When thick, add the slightly beaten egg yolks. Cook for two minutes. Spread on top of the cooked cassava and bake at 400 degrees F (200 degrees C) for ten minutes or until golden brown.

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    Reviews and Ratings
    Global Ratings:
    (16)

    Reviews in English (11)

    by
    32

    I am also from the Phils. where this cassava (a kind of root crop) is abundant. And cheap. I made this on my husband's small b-day party treat with some of our closefriends and churchmates. They really raved about it. Somebody even asked me how much I am going to sell this to them should they order from me. Really yummy. Can't forget the creamy taste. Two thumbs up! Thanks Chinky, for sharing this wonderful recipe. I might try your puto bread too.  -  17 May 2002  (Review from Allrecipes USA and Canada)

    by
    17

    OMG!! this Is one of my families fav desserts, as we are filipino!! :D I have learned this recipe from my mom and I have changed it almost completely to make a "Bibingka , Coconut egg custard" YUM! I use only: eggs, sugar,mochi flour,melted butter, baking powder,coconut milk,evaporated milk,and vanilla!! I did not use cheese at all! This is a very sweet dessert!! I make it so much that I have learned it by heart!*_* I am sure you will love This Babingka as well as "CHINKYS BIBINGKA" also this is very easy! I did use a 9x13 inch pan! but I personally think that you could use any size pan with this recipe! ;D ~Catherine~ ( cookdetective)~ much love! This recipe def make it to 5 stars!!!!  -  26 Oct 2009  (Review from Allrecipes USA and Canada)

    by
    7

    Not really what I would consider bibingka. The base of bibingka is rice flour..and since this did not have any in it, it was more of a cassava cake. As far as cassava cakes go...this was o.k. A bit too sweet for my liking.  -  16 Apr 2010  (Review from Allrecipes USA and Canada)

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