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My review
Chinky's Bibingka
Chinky Viola
"An all-time Philippine favorite. The creamy and sticky texture makes this recipe an irresistible one. Use any type of semi-soft or hard grated cheese, such as cheddar, that suits your taste."
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Ingredients
40 m servings 619 calsOriginal recipe yields 12 servings (1 loaf)
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Directions
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Prep
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Ready In
- NOTE: Cassava, also known as Manioc, tapioca or yucca, can be found in Filipino or Latin American food stores. Usually sold frozen and grated. Mix together the cassava with the coconut milk, melted butter and eggs. Stir in the white sugar, salt, vanilla, cheese and lemon rind.
- Pour batter into a 9x5 inch loaf pan and bake at 350 degrees F (175 C) for 30-35 minutes or until done.
- To Make Topping: Put 2 cups coconut milk, condensed milk, flour, and some grated cheese in a saucepan and boil, stirring constantly. When thick, add the slightly beaten egg yolks. Cook for two minutes. Spread on top of the cooked cassava and bake at 400 degrees F (200 degrees C) for ten minutes or until golden brown.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 619 calories; 33.2 g fat; 75.9 g carbohydrates; 9.6 g protein; 105 mg cholesterol; 343 mg sodium. Full nutrition
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Reviews
Read all reviews 1116 Ratings
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Most helpful positive review
5/17/2002
I am also from the Phils. where this cassava (a kind of root crop) is abundant. And cheap. I made this on my husband's small b-day party treat with some of our closefriends and churchmates. Th...
Most helpful critical review
4/16/2010
Not really what I would consider bibingka. The base of bibingka is rice flour..and since this did not have any in it, it was more of a cassava cake. As far as cassava cakes go...this was o.k. A ...
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5/17/2002
I am also from the Phils. where this cassava (a kind of root crop) is abundant. And cheap. I made this on my husband's small b-day party treat with some of our closefriends and churchmates. Th...
10/26/2009
OMG!! this Is one of my families fav desserts, as we are filipino!! :D I have learned this recipe from my mom and I have changed it almost completely to make a "Bibingka , Coconut egg custard" ...
4/16/2010
Not really what I would consider bibingka. The base of bibingka is rice flour..and since this did not have any in it, it was more of a cassava cake. As far as cassava cakes go...this was o.k. A ...
4/3/2006
Great recipe. I served this dessert at a family gathering, and it was a hit w/ everyone, including my 96-year-old grandmother who knows Filipino coooking! Love the cheese in the batter and top...
11/13/2006
I used a 9x13 glass dish, and it turned out lovely. I couldn't find grated cassava, so I used whole frozen cassava. (Defrost the whole cassava, squeeze out the excess water, then put it in the ...
2/4/2003
Delicious.. it tastes like the one sold at nearby phillipino's restaurant. This is my first time making bibingka. From now on, I'll make instead of buy. It lasts a while since I'm eating it alon...
11/11/2010
The best recipe I made and have been doing several times already. Though using fresh cassava is the best, when time is limited I use frozen grated cassava avilable in Asian stores. I would also ...
8/5/2010
ACTUALLY, there are different kinds of bibingka ... more traditional bibingka uses cassava. I didn't really like the addition of the lemon zest / mozz cheese but otherwise it was good :D
2/27/2008
I made this today for the first time and my children love it. I have only had this once before and this recipe tasted a little bit different that the first one I tried. I changed the recipe just...