Cassava Custard (Bibingka)
In this dessert from the Philippines, grated cassava and coconut milk make a rich custard, best served warm with coffee or tea. Todd Coleman
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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.

Yield: serves 12

Ingredients

  • 1 12 cups sugar
  • 2 tbsp. unsalted butter, melted
  • 2 tsp. kosher salt
  • 2 eggs
  • 1 (14-oz.) can coconut milk
  • 1 12 lb. peeled cassava (fresh or frozen), cut into large chunks
  • 13 cup heavy cream

Instructions

  1. 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.

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