1 cup evaporated milk (fresh milk can be substituted)
7 cups raw cassava, grated (or frozen) - cassava are now available in most
groceries in cities with a large Latin American or Asian population; if you can't find
it in your area, I'll post a rice bibingka recipe in the next months - sorry
1/4 cup butter, melted
banana leaves (available frozen in Philippine stores; or use cookie sheet or something)
For the topping
1 cup thick coconut milk (available in Asian stores)
2 tablespoon flour
1 can condensed milk
2 egg yolks
2 tablespoons grated cheddar cheese
1. Beat eggs and sugar till lemon colored. Add the rest of the ingredients. Pour into
a greased 9x9 in pan lined with banana leaves (or cookie sheet).
2. Mix coconut milk with the flour. Add condensed milk and cook over medium heat
till thick. Add eggyolks and mix well. Return to heat and cook 5 minutes more.
Pour over baked bibingka. Sprinkle with the grated cheese and broil till golden
brown.
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Recipe from Virginia Roces de Guzman and Nina Daza Puyat's The Philippine Cookbook - available right here to the right!
