Its another weekend, time really flies. Everything is moving fast, did you notice that there are mooncakes selling in the market already? Oh dear, its not even the 7th month of the lunar calendar. Btw, I've ate some from certain brands already...heehee..;p
Okay, today's bakes.......Cassava Bibingka Cake. Well cassava is "ubi kayu" or tapioca. When I see my dear friend (Honeybeesweets) made her 3-layered Steamed Tapioca Kueh, I can't wait to try her recipe. But too bad I can't find any pandan leaves today. Just imagine the whole area here no pandan leaves selling?....:(
Okay, since I've already bought some cassava, will just bake it with my old recipe. Even its my old recipe, it's new in my blog...:) (made this before I started blogging actually) This is a porpular desert in Manila, Philippine. With the cheddar cheese which is left over from the previous post, it's just right for this recipe.
5 cups grated cassava (ubi kayu / tapioca)
1 cup sugar
3/4 cup melted butter
1 & 3/4 cups coconut milk
1 tsp vanilla essence
~ Mix all ingredients together in a bowl, pour into a greased 9" square pan.
~ Half bake for 30 minutes or till half done at 180'C.
~ Pour topping and bake again.
Ingredients for Topping:
1 cup condensed milk
2 tbsps plain flour
2 egg yolks
1/2 cup grated cheddar cheese
~ Combine milk and flour in a saucepan and cook over low fire till bubbly.
~ Remove from heat and add in egg yolks.
~ Mix well, and cook over low fire again till slightly thick.
~ Pour onto the half baked cassava cake.
~ Top with cheddar cheese and bake again for another 20-25 minutes at 180'C.
The top is crispy wihile the inside is soft & tasty. YUM YUM!! My daughter asked me to bake this more often after trying the 1st bite..:) Well, I can't recall whether she ate this before or not but it was definetely a long long time ago that I once baked this.