Powered by Blogger.

New Youtube Channel

Now that my home's internet speed is upgraded, I can make more videos!
This is my new channel https://www.youtube.com/channel/UCgW4rIH3Gg6Lc8v4G0QlqgA
Please subscribe!

Cassava Bibingka - AFF Philippines~ Merienda #1

Wednesday, July 2, 2014

July is the month of Philippines delights! Hop over to Swee San's blog to read up more about our event this month.

For the past few months you have been reading so much savoury recipes on my blog and this month I'm going to turn sweet tooth. I know many of my fellow Facebook friends are waiting for this month.

I have always been interested to try out the cakes and sweet stuff from Philippines. They do have a huge liking for sweet things, desserts, pastries and have a pastry scene on their own with many local favourites.

And for this week, I'm going to try out two meriendas, or something we will call as 'kuih' locally. After reading up on Pinoy cuisine, actually I do find many similarities with the local cuisine. As we are from the same region, there is bound to have something in common.

As for this merienda, we have something similar here as well, and it's called Bingka Ubi. The Pinoy version comes with a custard layer that is sometimes laced with cheese. It is also much richer than the local version.

I made this for a potluck many months back, and my friends told me they like it. This recipe has the sugar level lowered (by about 60%) and adjusted to the local tastebud. But the thing about sugar is always a personal issue, you can add more if you prefer.

Cassava Bibingka

by WendyinKK
Reference: Panlasang Pinoy

Cassava Base
500gm finely grated cassava
125gm coconut milk
125gm sweetened condensed milk
65 gm evaporated milk
65 gm sugar
2 eggs

Custard Top
100gm coconut milk
1 tsp flour
50gm condensed milk
1 egg yolk
Grated cheddar (optional)

1. Prepare a 8 inch square pan and line it with banana leaf or grease it. Preheat oven at 180C.
2. Combine all ingredients for the base and pour it into the prepared pan.
3. Bake for around 50 minutes, or until it turns lightly golden and feels firm.
4. Remove the cassava base from the oven. Cook the custard top in a sauce pan until it starts to thicken, like a runny sauce. Then pour it over the cassava base.
5. Bake the top layer it until it sets.
6. Remove it from the oven and sprinkle cheese over. Grill/Use top heat at 180C until the cheese melts and turn golden.

I am submitting this to Asian Food Fest Philippines Month

12 lovely notes:

Phong Hong July 2, 2014 at 1:13 PM  

Wendy, I am so looking forwards to the Filipino kueh/cakes that you will be sharing :)

Veronica Ng July 2, 2014 at 4:41 PM  

Wendy your cassava kuih looks so tempting and beautiful too. Wish I could have a piece.

Vi Vian July 3, 2014 at 4:34 AM  

So similar to one of our kuih-muih. Sweet start to AFF Phillipines :).

Rebecca Subbiah July 3, 2014 at 9:16 AM  

this looks like a fun dessert

Pham Tra July 3, 2014 at 11:21 AM  

Hi Wendy, I cant find evaporated milk, can I use whole milk or cream? Thank you

WendyinKK July 3, 2014 at 7:04 PM  

Pham Tra,
Both will work.
Whole milk will make it less rich and cream will make it richer. But they can be used.

WendyinKK July 3, 2014 at 7:20 PM  

Phong Hong,
Me too!

make la, and join us, hehehe.

Not as sweet, hehehehe.

Vi Vian,
yes, a lot of things are similar but not the same

Like confetti topping?

ChopinandMysaucepan July 4, 2014 at 5:57 AM  

Dear Wendy,

I don't have a sweet tooth and prefer savoury treats but this cassava tray look brilliant and I love your artistic photography.

Pham Tra July 4, 2014 at 6:56 AM  

Thank you so much. I check your blog everyday, I really enjoy your work.

mui mui July 6, 2014 at 9:15 AM  

Hi Wendy,
This cassava kuih look special with custard topping. Looking forward to more of your Filipino Kueh.

Pham Tra July 9, 2014 at 10:24 AM  

Hi Wendy, I have just made it today. It turns out so good. It makes me remember the one I ate when I was young in my country.

Post a Comment

Thanks for dropping by my blog.
All comments are greatly appreciated.

If you have tried any of the recipes and blogged about it, please provide a link so that others may have a look at it too :)

Please select profile and click "Name/URL" if u do not have any profiles on any of those listed, type in the name (leave the URL empty)

It's not nice to call you ANONYMOUS, so please leave a name.
From 15/11/13 onwards, I will NOT reply comments with no name.

Only comments on posts older than 24 hours will be moderated :)
You won't see them appearing immediately if it's not a fresh post.


Related Posts Plugin for WordPress, Blogger...


Google Verification

google-site-verification: google02ecf2bc0ee9c6fd.html


Creative Commons License This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Malaysia License. I understand that sometimes recipes are adapted and altered according to individual needs. Please credit if my recipes are used, especially my "Personal Creations".

ALL TIME PAGEVIEWS (internal counter)


  © Blogger template On The Road by Ourblogtemplates.com 2009

Back to TOP