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Merienda Mondays: Bibingkang Cassava with Macapuno

4 weeks ago

Take a bite of this sweet gooey merienda favorite

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Bibingkang Cassava with Macapuno

Makes 12-15 servings

3 Eggs

2 cups Sugar

3 cups Thick coconut milk

1 cup Evaporated milk

¾-1 kilo Cassava (to make 7 cups grated cassava)

¼ cup Melted butter

*Banana leaves, for lining

  1. Remove the thick bark of the cassava using a sharp knife by making a shallow incision lengthwise, then peel it off.  Rinse peeled cassava in water then drain.
  2. Grate cassava tubers using a fine grater.  Measure seven cups grated raw cassava into a large bowl.
  3. Take a clean cheesecloth and place about a cup of grated cassava in the middle of the cloth and twist top to form a pouch. Squeeze grated cassava until dry, letting the liquid drip down. Save the pulp and set aside. 
  4. In a mixing bowl using a whisk, beat eggs and sugar until lemon colored. 
  5. Add thick coconut milk and evaporated milk.
  6. Mix in squeezed grated cassava and melted butter.
  7. Pour batter into a greased 9- x 13-inch pan (or two 8 -x 8-inch pans) lined with banana leaves.  Baked at 350°F for 40 minutes. 

MACAPUNO CUSTARD TOPPING:

1 cup Thick coconut milk

2 Tbsps Flour

1 can Condensed milk

2 Egg yolks

½ cup macapuno preserves*

  1. Mix coconut milk with flour. 
  2. Add condensed milk and cook over medium heat until thick, about 10-15 minutes.
  3. Add eggyolks and mix well.  Return to heat and cook for five minutes more. 
  4. Pour custard over baked bibingka. Top with macapuno preserves and broil until golden brown. 

*NOTE: The original recipe calls for two tablespoons grated cheese as topping. Use grated cheese instead of macapuno to make a cheese-custard topping.

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