Bibingkang Kamoteng Kahoy (Cassava Cake with Egg Topping)
I had the original Filipino recipe for Cassava Cake but my overseas readers often want the equivalent measurements to use in America. Here is Cassava Cake with Egg Topping recipe often called Bibingkang Kamoteng Kahoy originally from Filipino Guardian’s Gourmet’s Kitchen cloumn which my sister and I innovated a bit.
Ingredients
2 packs frozen grated cassava ( you can get this at local Filipino stores) or 1 cup grated cassava
2 cans coconut milk (or frozen pack coconut milk)
2 1/2 cans condensed milk
2 eggs (beaten)
1/4 cup macapuno or sweetened coconut strings
1 teaspoon vanilla extract
Topping
2 egg yolks, whipped
1/2 condensed milk
Mix and blend the egg yolks and condensed milk
Posted: July 10th, 2009 under Baking Recipes, Bibingka.
Comments: 7