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| Chinky's Bibingka |
"An all-time Philippine favorite. The creamy and sticky texture makes this recipe an irresistible one. Use any sort of semi-tender or hard grated cheese, which include cheddar, that fits your taste."
Ingredients :
- 4 cups grated fresh cassava
- three cups coconut milk
- three tablespoons melted butter
- three eggs
- 1 1/2 cups white sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/4 cup shredded mozzarella cheese
- 2 cups coconut milk
- 1 (14 ounce) can sweetened condensed milk
- 2 tablespoons all-cause flour
- half of cup shredded mozzarella cheese
- 2 egg yolks, crushed
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 40M |
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- NOTE: Cassava, also known as Manioc, tapioca or yucca, may be discovered in Filipino or Latin American food shops. Usually bought frozen and grated. Mix collectively the cassava with the coconut milk, melted butter and eggs. Stir inside the white sugar, salt, vanilla, cheese and lemon rind.
- Pour batter into a 9x5 inch loaf pan and bake at 350 tiers F (one hundred seventy five C) for 30-35 minutes or till performed.
- To Make Topping: Put 2 cups coconut milk, condensed milk, flour, and a few grated cheese in a saucepan and boil, stirring constantly. When thick, add the slightly overwhelmed egg yolks. Cook for two mins. Spread on top of the cooked cassava and bake at four hundred levels F (200 tiers C) for ten mins or until golden brown.
Notes :
- Reynolds® Aluminum foil can be used to maintain food wet, prepare dinner it calmly, and make clean-up simpler.
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