cassava cake

Cassava was one of the crops imported from Latin America through the Manila galleons from at least the 16th century.{{cite news |last1=Mercene |first1=Floro |title=Manila Galleon's Glory Days |url=https://www.pressreader.com/philippines/manila-bulletin/20150420/281719793118629 |access-date=December 17, 2018 |work=Manila Bulletin |date=April 20, 2015}}{{cite web |title=Champorado and the Manila Galleon Trade |url=http://www.arianabautista.com/arianaeatslumpia/champorado |website=Ariana Eats Lumpia |access-date=December 17, 2018 |archive-date=August 15, 2018 |archive-url=https://web.archive.org/web/20180815212509/https://www.arianabautista.com/arianaeatslumpia/champorado |url-status=dead }} 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.{{cite book|author =Polistico, Edgie|title =Philippine Food, Cooking, & Dining Dictionary|publisher =Anvil Publishing, Incorporated|year =2017|isbn =9786214200870|url =https://books.google.com/books?id=iz8_DwAAQBAJ&q=Arroz+caldo}}{{Dead link|date=November 2023 |bot=InternetArchiveBot |fix-attempted=yes }} In Quezon, cassava cake is more commonly known as budin.{{cite news |last1=Heussaff |first1=Erwan |title=We Found The Best Cassava Cake In The Philippines |url=https://thefatkidinside.com/we-found-the-best-cassava-cake-in-the-philippines/ |access-date=August 19, 2022 |work=The Fat Kid Inside}}{{cite web |title=Budin (Kulinarya Tagala) |url=https://flavorsoflife.com.ph/?p=3 |website=Flavors of Life |access-date=August 19, 2022}}

File:07360jfFilipino cuisine foods desserts breads Landmarks Bulacanfvf 10.jpg baked on banana leaves and topped with milk-based custard]]

Cassava cake is made from grated cassava mixed with gata (coconut milk), condensed milk, and egg whites. Some recipes also add butter (or margarine), vanilla, evaporated milk, and additional sugar.{{cite web |title=Cassava Cake Recipe |url=http://www.filipinofoodrecipes.org/cassava-cake-recipe |website=FilipinoFoodRecipes.org |access-date=December 17, 2018}} These are poured into a flat-bottomed pan lined with banana leaves or greased. It is baked until it has an even firm consistency and is a light brown color.{{cite web |last1=Merano |first1=Vanjo |title=Cassava Cake Recipe |url=https://panlasangpinoy.com/2009/08/16/filipino-food-dessert-holiday-cassava-cake-recipe/ |website=Panlasang Pinoy |access-date=December 17, 2018}}{{cite book|author=Olizon-Chikiamco Norma|title =Filipino Snacks and Sweets|publisher =Tuttle Publishing|series =Periplus Mini Cookbooks|year =2014|isbn =9781462913930|url =https://books.google.com/books?id=vBsdBAAAQBAJ}}{{cite book|author=Bonman, Lucy|editor =Virmani, Inderjeet K.|title =Home Chefs of the World: Rice and Rice-based Recipes|publisher =International Rice Research Institute|year =1991|page=199|isbn =9789712200236|url =https://books.google.com/books?id=aAkNGpbFeDIC}}{{cite web |last1=Joven |first1=Eduardo |title=Classic & Pinoy: Your Cassava Cake Recipe |url=http://www.choosephilippines.com/go/recipes/2741/holy-week-recipe-cassava-cake |website=ChoosePhilippines |access-date=December 17, 2018}}

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.{{cite web |title=Cassava Recipe Filipino Style: Cassava Cake Made with Coconut Milk, Eggs and Butter |url=https://www.filipino-food-recipes.com/cassavarecipefilipino.html |archive-url=https://web.archive.org/web/20110116035740/http://www.filipino-food-recipes.com/cassavarecipefilipino.html |url-status=usurped |archive-date=January 16, 2011 |website=Filipino-food-recipes.com |access-date=December 17, 2018}}

File:Custard cassava cake.jpg topping]]

The topping is cooked separately. It is traditionally coconut-based custard,{{cite web |title=Easy Cassava Cake Recipe |url=https://www.foxyfolksy.com/easy-cassava-cake-recipe/ |website=Foxy Folksy |access-date=December 17, 2018}} made with the egg yolks mixed with condensed milk, sugar, and kakang gata (coconut cream). It is poured on top of the cake and baked again for an additional few minutes until the top layer solidifies. 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.{{cite web |last1=Veneracion |first1=Connie |title=Cassava Bibingka (Cake) With Coconut Custard Topping |url=https://casaveneracion.com/cassava-bibingka-with-custard-topping/ |website=Casa Veneracion |access-date=December 17, 2018}} 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.{{cite web |title=Cassava Cake with Custard Topping |url=https://www.kawalingpinoy.com/cassava-cake-with-custard-topping/ |website=Kawaling Pinoy |access-date=December 17, 2018}}

Additional toppings may be added before the second baking, like cheddar cheese, macapuno strings, or grated coconut, among others. It is further garnished with additional toppings like more grated cheese or latik.{{cite web |title=Cassava Cake Recipe |url=https://www.yummy.ph/recipe/cassava-cake-recipe |website=Yummy.ph |access-date=December 17, 2018}}{{cite web |last1=Agbanog |first1=Liza |title=Cassava Cake |url=https://salu-salo.com/cassava-cake/ |website=Salu Salo Recipes |access-date=December 17, 2018}} They are allowed to cool and served sliced into squares.{{cite web |title=Cassava Cake |url=https://www.geniuskitchen.com/recipe/cassava-cake-28845 |website=Genius Kitchen |access-date=December 17, 2018}}

Cassava (known as kamoteng kahoy and balinghoy in Tagalog and balanghoy in Visayan) is poisonous when eaten raw due to its cyanogenic 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.{{cite web |title=Cassava Cake Recipe |url=https://www.panlasangpinoyrecipes.com/cassava-cake-recipe/ |website=Panlasang Pinoy Recipes |access-date=December 17, 2018}}

File:2714Cuisine of Bulacan Baliuag 03.jpg

Cassava cake can be modified to add additional ingredients. The most common variants are "cassava buko bibingka" which adds young coconut (buko),{{cite web |title=How to Make Cassava Buko Bibingka |url=https://www.atbp.ph/2016/12/15/cassava-buko-bibingka/ |website=Atbp.ph |access-date=July 20, 2019}} and "pineapple cassava bibingka" which adds crushed pineapple chunks.{{cite web |title=Pineapple Cassava Bibingka |url=http://www.kawalingpinoyrecipe.com/native_delicacies/pineapple_cassava_bibingka.php |website=Kawaling Pinoy Tasty Recipes |access-date=July 20, 2019}}

In Vigan, Ilocos Sur, a local variant of cassava cake is known as "royal bibingka". It is shaped like cupcakes with a cheese and margarine topping.{{cite web |title=Royal Bibingka |url=https://panlasangpinoy.com/royal-bibingka/ |website=Panlasang Pinoy |access-date=July 20, 2019}}

Cassava cake is very similar to the Vietnamese bánh khoai mì, which is sometimes also anglicized as "cassava cake", but the latter does not use milk and does not have a custard topping. Cassava cake also resembles the Caribbean and African cassava pone (also called yuca cake), but the latter is denser and dryer in texture.

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