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| Chinky's Bibingka |
"An all-time Philippine preferred. The creamy and sticky texture makes this recipe an impossible to resist one. Use any sort of semi-smooth or tough grated cheese, such as cheddar, that suits your taste."
Ingredients :
- 4 cups grated fresh cassava
- three cups coconut milk
- 3 tablespoons melted butter
- 3 eggs
- 1 half cups white sugar
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1/four cup shredded mozzarella cheese
- 2 cups coconut milk
- 1 (14 ounce) can sweetened condensed milk
- 2 tablespoons all-reason flour
- half of cup shredded mozzarella cheese
- 2 egg yolks, crushed
Instructions :
| Prep : 30M | Cook : 12M | Ready in : 40M |
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- NOTE: Cassava, also referred to as Manioc, tapioca or yucca, may be determined in Filipino or Latin American food stores. Usually sold frozen and grated. Mix collectively the cassava with the coconut milk, melted butter and eggs. Stir in the white sugar, salt, vanilla, cheese and lemon rind.
- Pour batter into a 9x5 inch loaf pan and bake at 350 tiers F (a hundred seventy five C) for 30-35 mins or until accomplished.
- To Make Topping: Put 2 cups coconut milk, condensed milk, flour, and some grated cheese in a saucepan and boil, stirring constantly. When thick, upload the slightly beaten egg yolks. Cook for 2 mins. Spread on pinnacle of the cooked cassava and bake at four hundred ranges F (2 hundred degrees C) for ten minutes or till golden brown.
Notes :
- Reynolds® Aluminum foil can be used to maintain meals wet, cook it frivolously, and make easy-up less difficult.
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