Cassava bibingka is one of the most popular Filipino kakanin recipes. It is very simple to prepare and to cook and require very few indigenous ingredients. This bibingka is made from grated cassava, coconut milk, eggs, margarine and sugar. This is the basic ingredients in cooking cassava bibingka or cassava cake. Other variations includes grated cheese, macapuno strings or shredded coconut meat. It’s up to you what toppings or additional garnishing you want or your cassava cake. And with regards to
Unveiling the Delight: Cassava Bibingka Recipe
Filipino cuisine is a treasure trove of delightful flavors, and one dish that stands out is the Cassava Bibingka. This kakanin, or native delicacy, is not only a testament to Filipino culinary creativity but also a simple yet satisfying treat. Let’s explore the step-by-step guide to crafting this delectable Cassava Bibingka and add a touch of Filipino sweetness to your kitchen.
The Essential Harmony: Cassava Bibingka Ingredients
Crafting the perfect Cassava Bibingka begins with gathering the essential ingredients that make this dish a culinary masterpiece. These simple yet flavorful components include grated cassava, coconut milk, eggs, margarine, and sugar. The beauty lies in the simplicity, allowing the natural flavors to shine through.
The First Act: Preparing the Batter
- Eggstravaganza: Start by beating the eggs, creating a foundation for the luscious texture of the bibingka. This step lays the groundwork for the richness that will permeate every bite.
- Sweet Symphony: Add sugar to the beaten eggs, creating a harmonious blend of sweetness. This balance is crucial to the overall taste, ensuring a perfect fusion of flavors.
- The Butter Blend: Introduce salt and butter to the mixture, elevating the savory undertones. The butter adds a luxurious touch, making each bite a delightful experience.
The Heart of the Matter: Mixing the Cassava Bibingka Batter
- Coconut Elixir: Pour in the coconut milk (2nd extraction), infusing the batter with a tropical essence. This step not only enhances the flavor but also contributes to the moist and succulent texture of the bibingka.
- Grated Goodness: Incorporate the star ingredient – grated cassava. This root vegetable not only adds a unique texture but also a distinct flavor that makes Cassava Bibingka stand out among Filipino desserts.
- Homogeneous Fusion: Mix the ingredients thoroughly, ensuring a seamless blend of flavors and textures. This step is crucial for achieving a consistent and delightful Cassava Bibingka batter.
The Culmination: Baking the Cassava Bibingka
- Pan Perfection: Grease a pan and line it with wax paper, creating the ideal foundation for baking. This step ensures that the bibingka doesn’t stick and bakes evenly to perfection.
- Oven Overture: Bake the Cassava Bibingka in a moderate oven (350°F to 375°F) for approximately 45 minutes. This slow and steady process allows the flavors to meld, resulting in a mouthwatering delight.
- The Golden Touch: When the bibingka is almost done, with a light brown color, brush the surface with coconut cream (1st extraction). This final touch adds a golden hue and an extra layer of coconut flavor, enhancing the overall sensory experience.
- Golden Finale: Continue baking until the Cassava Bibingka achieves a golden brown perfection, approximately 15 minutes more. The anticipation builds as the kitchen fills with the irresistible aroma of this Filipino delicacy.
Serving Sunshine on a Plate: Enjoying Cassava Bibingka
As the timer chimes, signaling the completion of your culinary masterpiece, revel in the satisfaction of creating a Cassava Bibingka that promises to captivate taste buds. This recipe, with its straightforward instructions and minimalistic approach, guarantees a delightful experience for you and your loved ones. So, go ahead, slice a portion, and savor the sweet symphony of flavors in every bite. Cassava Bibingka is not just a recipe; it’s a journey into the heart of Filipino culinary excellence.
How to Make Cassava Bibingka (Cassava Cake)
Ingredients
- 3 cups grated cassava
- 1 1/2 cup coconut milk
- 1 1/2 Tbsp. melted butter or margarine
- 2 eggs
- 1 1/2 cup sugar
- 3/4 tbsp fine salt
- 1/3 cup coconut cream
Instructions
How to make Bibingka Cassava
- Beat eggs. Add sugar, salt and butter and mix well.
- Add coconut milk (2nd extraction), and grated cassava and mix well.
- Place in a greased pan lined with wax paper. Bake in moderate oven (350°F to 375°F) for about 45 minutes.
- When almost done (light brown color), brush surface with coconut cream (1st extraction).
- Continue baking until golden brown about 15 minutes. Good for 4 persons.
Notes
Cooking Tips of Bibingka Cassava:
Tip 1: Mastering the Cassava Grating Technique Grating cassava is a crucial step in perfecting your Cassava Bibingka, and employing the right technique ensures the ideal texture for your dish. Choose fresh cassava roots and peel them carefully. When grating, use a fine grater to achieve a smooth consistency. Squeeze out any excess liquid from the grated cassava to prevent the bibingka from becoming too wet during baking. This meticulous approach to grating sets the foundation for a delightful, well-textured Cassava Bibingka. Tip 2: Coconut Milk Extractions for Flavorful Layers The use of coconut milk plays a pivotal role in enhancing the flavor profile of your Cassava Bibingka. To achieve a perfect balance, use both the 2nd and 1st extractions of coconut milk. The 2nd extraction, being lighter, contributes to the overall moisture of the batter. As your bibingka nears completion, brush the surface with the richer 1st extraction of coconut cream. This dual application creates a nuanced coconut flavor that permeates every layer of your bibingka, elevating it from simple to sublime. Tip 3: Patience in Baking for Optimal Results Baking the Cassava Bibingka requires patience and precision. Follow the recommended temperature and duration, allowing the flavors to meld and the textures to develop. Keep a close eye on the bibingka as it nears completion; when it achieves a light brown color, it's time for the coconut cream brushing. This step adds a final touch of richness. Continue baking until the Cassava Bibingka attains a golden brown perfection. The slow and steady approach ensures that every bite is a harmonious blend of moist cassava goodness and a delectable coconut undertone. Remember, the key to a perfect Cassava Bibingka is allowing time to work its magic in the oven.
