Cassava Tea Cake, also known as Bibingkang Kamoteng-Kahoy, is a simple, affordable dessert to make. If you like Cassava, milk, coconut milk and macapuno, then you will love Cassava Tea Cake!
You have to use the oven, and even the broiler for this dessert! This was new to me because since I started cooking Filipino food for my weekly cooking segment, Filipino Food Fridays–and I’ve made quite a few things… Guisadong Chayote, Bulanglang and Arroz Caldo–I’ve noticed that I’ve never had to use the oven!
One thing I learned when I made this dessert is that you have to be careful when you broil the top of the cake. You want the top crispy, but you don’t want to burn it. You’ll have to see the video below to see how mine turned out.
I really enjoy making a new Filipino dish each week–so I can learn how to cook, and so I can get closer to my Filipino culture–so please let me know what dish I should make next. Send me a tweet: @gerrardpanahon.
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