Cassava Cake

**Cassava cake** is a traditional Filipino moist cake made from grated cassava, coconut milk, and condensed milk with a custard layer on top. It is a very popular dish in the Philippines, where it is commonly eaten for merienda. It is also served during gatherings and special occasions.

## Origins and History

Cassava was one of the crops imported from Latin America through the Manila galleons from at least the 16th century.Cassava cake is a type of *bibingka* (traditional baked cakes), having its origins from adopting native recipes but using cassava instead of the traditional *galapong* (ground glutinous rice) batter. It is also known more rarely as cassava *bibingka* or *bibingkang kamoteng kahoy*, although the English name is more commonly used. In Quezon, cassava cake is more commonly known as *budin*.

*For further information, please see the full wikipedia page.*
## Jilly Bing Official Recipe

The Jilly Bing recipe was first posted on

1. If you are using fresh cassava, peel and remove the root part in the middle. Wash then grate using fine grater (for smoother texture). Using a fine sieve, squeeze some of the excess juice. Do not squeeze too hard. Just enough to remove excess juice
2. Preheat oven at 175 C or 350 F.
3. In a large mixing bowl, combine grated cassava, coconut milk, eggs, evaporated milk, condensed milk, and melted butter. Mix until well-combined.
4. Grease the baking pan with softened butter/margarine or oil. Then, pour some mixture on it. Cooking time depends on the thickness. This recipe is around 1 inch thick.
5. Bake for around 45 to 60 minutes at 175 C.
6. Meanwhile, make the toppings. Combine the coconut milk, condensed milk and egg. Mix until well-blended. Set aside.
7. After 50 minutes, get the cassava cake from the oven. Pour the toppings on the top of the baked cassava. Sprinkle with grated cheese. NOTE: Make sure that the cassava is firm and cooked before putting the topping.
8. Bake for another 15 to 20 minutes or Broil for 10 minutes until the top is light brown and bubbly.
9. Once finished, serve immediately and enjoy!

## History

**A Delectable Dessert Everyone Would Love**
*Cassava Cake, also known as Cassava Bibingka, is a classic Filipino dessert crafted from freshly grated cassava (manioc), flour and coconut milk, traditionally baked on coals. Cassava starch is also used to make tapioca.*
*It was first introduced to the Philippines some time in the 16th century. Many also point out that this dish was a native of Lucban, Quezon.*
*Cassava is also known as kamoteng kahoy and balinghoy in the Philippines.*

## Sources

1. ↑ Bebs. (2018, August 29). *Easy Cassava Cake Recipe.* Foxy Folksy. https://www.foxyfolksy.com/easy-cassava-cake-recipe/
2. ↑ Mercene, Floro. (2015, April 20). *Manila Galleon's glory days (1).* Manila Bulletin. https://www.pressreader.com/philippines/manila-bulletin/20150420/281719793118629
3. ↑ Bautista, Ariana. (2018). *Champorado and the Manila Galleon Trade.* Ariana Eats Lumpia. http://www.arianabautista.com/arianaeatslumpia/champorado
4. ↑ Veneracion, Connie. (2017). *Cassava Bibingka (Cake) With Coconut Custard Topping*. Umami Days. https://casaveneracion.com/cassava-bibingka-with-custard-topping/
5. ↑ Polistico, Edgie. (2017). *Philippine Food, Cooking, & Dining Dictionary.* Anvil Publishing, Incorporated.
6. ↑ Heussaff, Erwan. (2022). *We Found the Best Cassava Cake In The Philippines.* The Fat Kid Inside. https://thefatkidinside.com/we-found-the-best-cassava-cake-in-the-philippines/
7. ↑ Dy-Zulueta, Dolly. (2022, April 10). *Budin (Kulinarya Tagala)*. Flavors of Life. https://flavorsoflife.com.ph/?p=3