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Pour cassava mixture into the prepared baking pan and bake in a 375 F oven for about 45 minutes to 1 hour or until a toothpick inserted in the middle comes out clean; if the cake is browning too much, tent with foil. Meanwhile, In a bowl, combine custard ingredients: egg yolks, 7 ounces sweetened condensed milk, and 6 ounces evaporated milk.
Instructions Preheat the oven to 350 F. Generously grease the bottom and sides of a baking dish (9×9 or an 8×11). In a large bowl, whisk together the grated cassava, condensed milk, coconut milk, eggs, and ground cardamom (if using) until well-mixed. Pour into the prepared pan. Bake for 50 minutes or until almost fully set.
The grated cassava is mixed with dairy milk and coconut milk, sugar, eggs, melted butter and salt. Yes, salt. You need balance to avoid that cloying effects that sweets sometimes impart. When the cake batter is ready, pour into an oven-proof dish.
Coconut custard is poured over the cake and back into the oven it goes until the custard is nicely browned. Cassava bibingka (cake) with coconut custard topping is a lovely introduction to Filipino desserts. Cassava bibingka (cake) is one of our favorite Filipino desserts. Cassava is a root crop.
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