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Meryenda Recipes

Bibingkang Kamoteng Kahoy

By ⋅ October 27, 2009 ⋅ Post a comment

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 eggs (beaten)
  • 1/4 cup macapuno or sweetened coconut strings
  • 1 teaspoon vanilla extract
  • 2 1/2 cans condensed milk

    • Toppings:

  • 2 egg yolks, whipped
  • 1/2 condensed milk
  • Mix and blend the egg yolks and condensed milk

Instructions

  1. Preheat oven to 325 C
  2. Thaw cassava or coconut milk if you bought the frozen one. Mix all ingredients and blend well.
  3. Line a pyrex dish ( 9″ x 15 x 2″) with aluminum foil or better yet with banana leaves.
  4. Pour the mixed ingredients (in number 2) onto the pyrex dish.
  5. Bake at 325 C for 25 to 35 minutes. You will know it is done when the top solidifies.
  6. Remove from oven.
  7. Spread the topping on top. (see above mixture)
  8. Bake an additional 10 more minutes until the topping thickens.
  9. Remove from oven. Cool.

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