Ingredients
For the bibingka
3 eggs
2 cups sugar
1 cup evaporated milk (fresh milk can be substituted)
5 cups raw cassava, grated (or frozen)
2 cups coconut, grated (or frozen)
1/4 cup butter, melted
banana leaves (available frozen in Philippine stores; or use cookie sheet or something)
For the topping
1 cup thick coconut milk (available in Asian stores)
2 tablespoon flour
1 can condensed milk
2 egg yolks
2 tablespoons grated cheddar cheese
Directions
1. Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased 9x9 in pan lined with banana leaves (or cookie sheet). Bake in oven for approximately 1 hour at 350F
2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick. Add egg yolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden brown.
For the bibingka
3 eggs
2 cups sugar
1 cup evaporated milk (fresh milk can be substituted)
5 cups raw cassava, grated (or frozen)
2 cups coconut, grated (or frozen)
1/4 cup butter, melted
banana leaves (available frozen in Philippine stores; or use cookie sheet or something)
For the topping
1 cup thick coconut milk (available in Asian stores)
2 tablespoon flour
1 can condensed milk
2 egg yolks
2 tablespoons grated cheddar cheese
Directions
1. Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into a greased 9x9 in pan lined with banana leaves (or cookie sheet). Bake in oven for approximately 1 hour at 350F
2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat till thick. Add egg yolks and mix well. Return to heat and cook 5 minutes more. Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden brown.
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