Cassava Buko Bibingka recipe

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Ingredients

2 banana leaves, or as needed
1 (14 ounce) can sweetened condensed milk
1 (14 ounce) can coconut milk
2 eggs, beaten
2 tablespoons butter, melted
1 cup grated Cheddar cheese, divided
2 cups grated fresh cassava
1 cup meat from buko (young coconut)

Nutrition Info

377.5 calories
carbohydrate: 39.5 g
cholesterol: 68.5 mg
fat: 21.6 g
fiber: 1.9 g
protein: 8.8 g
saturatedFat: 16.1 g
servingSize: -
sodium: 162.8 mg
sugar: 22.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line a baking dish with banana leaves.

  2. Mix sweetened condensed milk, coconut milk, eggs, and butter together in a bowl, add 1/2 of the Cheddar cheese and mix well. Stir cassava and buko into the milk mixture, pour into the prepared baking dish.

  3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Spread the remaining Cheddar cheese over the top, bake until cheese melts, about 10 minutes.

Recipe Yield

10 servings

Recipe Note

This cassava and buko cake with coconut milk offers a unique dessert to tempt any palate.

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