Cassava was one of the crops imported from Latin America through the Manila galleons from at least the 16th century. Cassava cake is a type of bibingka (traditional baked cakes), having its origins from adopting native recipes but using cassava instead of the traditional galapong (ground glutinous rice) batter. It is also known more rarely as cassava bibingka or bibingkang kamoteng kahoy, although the English name is more commonly usedCassava cake is a traditional Filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. It is a very popular dish in the Philippines, where it is commonly eaten for merienda. It is also served during gatherings and special occasions.

Ingredients:
1 cup coconut milk (1 can)
1 cup evaporated milk (1 can)
1 cup condensed milk (1 can)
1/2 cup brown sugar
1 pack 794g of grated cassava (can be frozen or fresh)
1 cup shredded young coconut
2 eggs

Toppings:
1 egg
1/4 cup condensed milk
1/4 cup evaporated milk
1/2 cup young coconut

Complete recipe instructions: [ Ссылка ]


Please check my other recipes:

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