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Cassava Cake (Cassava Bibingka) |
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Written by Robert
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Monday, 04 August 2008 |
Serves
8-10
Preparation
time : 30 minutes
Cooking
time : 30 minutes for the pancakes + 20-25 minutes for the topping.
Ingredients
:
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500
g (1 lb) fresh cassava root
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3
eggs
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150
g (2/3 cup)sugar
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1
tsp salt
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2
tbsp melted butter,plus additional for brushing
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500
ml (2 cups) thin coconut milk
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1-2
sheets banana leaves
Topping:
Cooking
Procedure :
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1. Preheat
oven to 190 0 C (375 0 F ). Peel the grate the
cassava to obtain 4 cups. Set aside. Beat eggs until foamy. Add
sugar,salt and melted butter. Blend in cassava and thin coconut
milk.
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2. Wilt
the banana leaves by holding over an open flame for several seconds.
Line a 23 x 23 cm ( 9 x 13 in) baking tray with the additional
leaves. Brush banana leaves with butter. Pour in the cassava
mixture. Bake in preheated oven for 20 minutes.
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3. To
make the topping combine condensed milk,egg yolks,coconut cream and
butter in double broiler. Cook,stirring constantly, until mixture
thickens,about 20-25 minutes. Stir in lemon zest then set aside.
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4. Take
the cassava cake out of the oven after 20 minutes and spread topping
on it. Return cassava cake to oven and bake another 5-10 minutes .
Remove the cake from the oven and baked another 5-10 minutes. Remove
the cake from the oven when the topping turns golden brown and a
knife inserted in the center of the cake comes out clean.
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