_2.jpg) _-_Bibingkang_kamoteng_kahoy_01.jpg) | |
| Alternative names | cassava pudding, cassava pie, cassavabibingka,bibingkang kamoteng kahoy,bibingkang balanghoy,budin |
|---|---|
| Course | Dessert |
| Place of origin | Philippines |
| Serving temperature | room temperature |
| Similar dishes | Bánh khoai mì,Bibingka,Pilawpinan mont |
Cassava cake is a traditionalFilipino moist cake made from gratedcassava,coconut milk, andcondensed milk with acustard layer on top. It is a very popular dish in the Philippines, where it is commonly eaten formerienda. It is also served during gatherings and special occasions.[1]
Cassava was one of the crops imported fromLatin America through theManila galleons from at least the 16th century.[2][3] Cassava cake is a type ofbibingka (traditional baked cakes), having its origins from adopting native recipes but using cassava instead of the traditionalgalapong (groundglutinous rice) batter. It is also known more rarely ascassavabibingka orbibingkang kamoteng kahoy, although the English name is more commonly used.[4][5] InQuezon, cassava cake is more commonly known asbudin.[6][7]
Cassava cake is made from grated cassava mixed withgata (coconut milk),condensed milk, andegg whites. Some recipes also addbutter (ormargarine),vanilla,evaporated milk, and additionalsugar.[8] These are poured into a flat-bottomed pan lined withbanana leaves or greased. It is baked until it has an even firm consistency and is a light brown color.[9][10][11][12]
The texture of the cake can be adjusted by varying the amount of grated cassava used. Cakes with less cassava content tend to be softer and moister, while cakes with more cassava content is firmer and chewy.[13]
The topping is cooked separately. It is traditionally coconut-basedcustard,[1] made with theegg yolks mixed withcondensed milk, sugar, andkakang gata (coconut cream). It is poured on top of the cake and baked again for an additional few minutes until the top layer solidifies.[13] The amount varies, with some versions having a very thin custard layer, while in other versions, the custard layer is as thick as the cake.[4] Some modern versions also use milk-based custard toppings when coconut cream isn't available, or don't bake in a top layer at all.[14]
Additional toppings may be added before the second baking, likecheddar cheese,macapuno strings, or grated coconut, among others. It is further garnished with additional toppings like more grated cheese orlatik.[9][15][16] They are allowed to cool and served sliced into squares.[17]
Cassava (known askamoteng kahoy andbalinghoy inTagalog andbalanghoy inVisayan) ispoisonous when eaten raw due to itscyanogenic glucoside content. Most cassava variants in the Philippines are of the sweet variety, which has lower cyanogenic glucoside content. But care should still be taken that the cassava is properly prepared before cooking.[1][18]
Cassava cake can be modified to add additional ingredients. The most common variants are "cassavabuko bibingka" which adds young coconut (buko),[19] and "pineapple cassavabibingka" which adds crushed pineapple chunks.[20]
InVigan, Ilocos Sur, a local variant of cassava cake is known as "royalbibingka". It is shaped like cupcakes with a cheese and margarine topping.[21]
Cassava cake is very similar to theVietnamesebánh khoai mì, which is sometimes also anglicized as "cassava cake", but the latter does not use milk and does not have a custard topping.[18] Cassava cake also resembles theCaribbean andAfricancassava pone (also called yuca cake), but the latter is denser and dryer in texture.
