Bibingka, cassava, macapuno—three local delicacies we Filipinos love to eat. But what if we combine them all together to make a wonderful dessert? Decadent and lusciously creamy with every bite, this modern take on our typical everyday treats is a something to share especially to those who have yet to taste our local sweets.
BIBINGKANG CASSAVA WITH MACAPUNO
Makes 12-15 servings
¾-1 kilo Cassava, grated (makes about 7 cups)
2 cups Sugar
3 cups Thick coconut milk
1 cup Evaporated milk
¼ cup Melted butter
¼ cup Macapuno preserves
- 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.
- Grate cassava tubers using a fine grater. Measure seven cups grated raw cassava into a large bowl.
- Take a clean cheesecloth and place about a cup of grated cassava in the middle of the cloth. Twist top to form a pouch. Squeeze grated cassava until dry, letting the liquid drip down.
- Save the pulp and set aside.
- In a mixing bowl, beat eggs and sugar until lemon colored using a whisk.
- Add thick coconut milk and evaporated milk.
- Add melted butter to squeezed grated cassava and mix well.
- Pour batter into a greased 9- x 13-inch pan (or two 8- x 8-inch pans) lined with banana leaves. Bake at a preheated 350°F oven for 40 minutes or until the bibingka is fully baked.
- When baked, top bibingkang cassava with macapuno custard topping and broil in the oven for 15-20 minutes or until browned. Serve warm.
MACAPUNO CUSTARD TOPPING
1 cup Thick coconut milk
2 Tbsps Flour
1 can Condensed milk
2 Egg yolks
½ cup Macapuno preserves*
- Mix coconut milk with flour. Add condensed milk and cook over medium heat until thick, about 10-15 minutes.
- Add egg yolks and mix well. Return to heat and cook for five minutes more.
- 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.
Recipe by Mariquita Villanueva Adriano
Photographed by Paulus Silva
Thinking of what else to serve for you foreign guests?