This pineapple cassava bibingka or cassava cake is a variation of the popular cassava cake. This cassava cake is loaded with crushed pineapples. If you want to cook a unique cassava cake, I think you should give this a try.
To make cassava bibingka with pineapple; Squeeze and discard liquid from grated cassava. Beat eggs. Add sugar, salt and butter. Mix well. Stir in coconut milk, grated cassava and crushed pineapple. Pour into greased square pan (8″ x 8″). Bake in 350 °F preheated oven until light brown. Pour pure coconut milk on top. Bake 5 minutes more or until top is golden brown. To see the complete recipe with lists of ingredients in exact measurements, continue reading.
Pineapple Cassava Bibingka
This pineapple cassava bibingka or cassava cake is a variation of the popular cassava cake.
Ingredients
- 3 cups grated cassava
- 2 pcs eggs
- 1 1/2 cups white sugar
- 3/4 tbsp butter or margarine
- 1 1/2 cups thick coconut milk
- 1 439g can crushed pineapple, well drained
- 1/3 cup pure coconut milk
- Salt
Instructions
How to make cassava bibingka with pineapple:
- Squeeze and discard liquid from grated cassava. Beat eggs. Add sugar, salt and butter. Mix well.
- Stir in coconut milk, grated cassava and crushed pineapple. Pour into greased square pan (8"x8").
- Bake in 350 °F preheated oven until light brown. Pour pure coconut milk on top. Bake 5 minutes more or until top is golden brown. Makes 12 servings.
