Very good, a little too sweet for my taste. Next time, I will use half the sugar recommended
Bibingka (Cassava Custard)
In this dessert from the Philippines, grated cassava and coconut milk make a rich custard, best served warm with coffee or tea. This recipe appeared in our March 2011 issue with Dorothy Irwin's piece on cooking with cassava, Taking Root.
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Credit: Todd Coleman
1 1/2 cups sugar
2 tbsp. unsalted butter, melted
2 tsp. kosher salt
2 eggs
1 14-oz. can coconut milk
1 1/2 lbs. peeled cassava (fresh or frozen), cut into large chunks
1/3 cup heavy cream
Heat oven to 350°. In a bowl, whisk sugar, butter, salt, eggs, and coconut milk until smooth. Process cassava in a food processor until finely shredded. Whisk cassava into egg mixture. Pour into a 9″ x 13″ baking dish; bake until just set, about 40 minutes. Using a brush, quickly brush cream evenly over custard; continue baking until browned, about 40 minutes more. Let cool for 15 minutes.
 Recipe - Saveur.com){kind=link}