This week I called my mom about a dish I remember her making when I was a kid. I had looked it up and the name Google told me was not familiar at all. So, I asked her and she told me that it wasn't a real dish; she had made it up. But she brought over my grandparents' recipe book and said that it might be in there. It wasn't. Instead I found recipes in my grandmother's handwriting, some in my grandfather's, recipes clipped from the Philippine News paper, and recipes that were "American" such as Rice Krispie treats made with margarine and a handful of Jell-o salads. I decided to try two of her desserts first.
If you follow my blog or my social media, you'll know that I don't have much of a sweet tooth. But my grandmother's cassava bibingka is a dessert I adore. Her recipes aren't very descriptive, but I think that's because she was a really good cook. These were just her notes to herself.
I made this largely as written though I did halve the proportions, reduce the sugar, and lengthened the baking time because it just wasn't done. When we tried this, R said, "Congratulations, Mom, this tastes Filipino!" I'll take it.
Ingredients
makes 8" x 8" pan
1 pound bag grated cassava (I found this frozen at an Asian market), defrosted
3/4 cup evaporated milk
1/2 cup granulated sugar
1/4 butter, softened
2 eggs
1/2 cup coconut cream
1/4 cup sweetened condensed milk
Also needed: 8" x 8" baking dish, parchment paper
Procedure
Preheat oven to 350 degrees Fahrenheit. Line a baking dish with parchment paper and set aside.
Whisk together the butter, eggs, and sugar until smooth. Fold in the remaining ingredients - except the sweetened condensed milk - until well-combined.
Spoon into prepared baking dish. Bake for 35 minutes.
Remove pan from oven and spoon the sweetened condensed milk over the top. Return the pan to the oven and bake for another 10 minutes. Remove from the oven and let cool for at least one hour before slicing.
Slice into bite-sized pieces. Enjoy!
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