YIELD 10 SERVINGS
2 cup cassava, fresh or frozen, grated (16 oz)
1 3/4 cup coconut milk, diluted
2 each tb low fat margarine, melted
2 each eggs, beaten
2/3 cup sugar or desired amount to taste
1/2 tsp salt
1 combine all ingredients thoroughly, and place in a
Directions
shallow round or square cake pan. Bake at a preheated 350~ oven for
about 1 hour and 15 minutes or until done. You may choose to serve
this with or without topping. Set aside until cool before slicing
into serving pieces. Topping: Use coconut sport (macapuno) topping.
Spread desired amount on top of cake. Lightly brown top under broiler
at 350~ for 3-4 minutes. Leave oven door slight open while broiling.
Remove from oven and let cool. When firm, slice cassava cake into
serving pieces. Serves 8-10. *Cassava is also know as Yucca root.
Servings: 8 servings
Cassava Bibingka (Cassava Cake) Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions way back into ancient history, at least as far as early Egypt, and possibly even further than that. However, mostly, these old recipes were just very simple hieroglyphic instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to academics are some clay tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Progressing into The time of the romans around 25BC a man called Apicius compiled some documents describing recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the roman meals were divided into hors d`oeuvre, main course and desserts, a very modern way of dining. Aspicius informs us how the ancient Romans made use of a wide range of aromatic flavours, including a few that will be familiar to modern cooks such as basil, mint and dill. During the next few hundred years, the wealthy families of Europe competed with each other to serve up the most extravagent meals, and because of this cooks and their recipes were at a premium. Nevertheless, it wasn`t until the nineteenth century that fine cooking and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to assembling, trying out, and publishing popular recipes of the day. By the advent of the 1900s, recipe books were in high demand, mostly as a result of higher levels of literacy, people having more spare time and having more disposable income. |
We hope you enjoy this Cassava Bibingka (Cassava Cake) recipe.
