We do not eat light in the Far East. Even snacks are heavy and sometimes full meal sized. Carbohydrate rich noodles and rice cakes are very popular choices. Bibingka is a type of sticky and sweet snack (usually made of rice) that is sold everywhere in the Philippines. It is the Eastern counterpart of cakes and a lot of Asian Countries have their delicious array of these type of cakes .
Although they are eaten as snacks on ordinary days, they are also served at feasts and celebrations.
Bibingka used to be peddled in the streets by ambulant vendors balancing a bamboo tray atop their heads. Nowadays, it is also sold in upscale shops in malls where people can eat or buy to take home.
This bibingka is a fusion of two Filipino snacks: Maja Blanca which is made with coconut milk and sweet corn and cassava bibingka which is made of cassava (a tuber). It has a sweet custard topping that is baked until browned.
1 2/3 c. of finely grated raw cassava (I bought this frozen, but fresh can be used)
1 c. sweet corn kernels (from a tin)
1-418 gms. tin of cream style corn
1-405 gms. tin of sweetened condensed milk
1/4 c. melted butter
1/4 c. sugar
Mix all of the bibingka ingredients. Pour into a lined baking dish and bake in a preheated oven 350° F/180° C for 1 hour and 20 minutes.
1-405 gm. tin of condensed milk
2 tbsps. brown sugar
Mix the topping ingredients, pour on top of the baked bibingka and bake again until puffed up and browned (about 15 minutes).
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