Bibingka (Cassava Custard)

Cassava Custard (Bibingka)
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

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.

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.
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.