Tapioca Custard Cake

(Cassava Flan Bibingka)

Tapioca Custard Cake - Cassava Flan Bibingka

June 28: National Tapioca Day

Islander literally likes to get back to her cultural roots by baking bibingka (a type of Filipino cake) made from cassava, a starchy root that is sometimes called tapioca, manioc, sago or yuca (not to be confused with yucca). Her Daddy grows the woody-looking tuber in the back yard of her childhood home in Hawaii. Sometimes he would just boil the fibrous root for the family and we would eat it like a yam or sweet potato. Other times, he would manually grate it for a special Christmas tapioca custard cake recipe, such as the one we are featuring here on our blog post for National Tapioca Day. The bottom bibingka layer has a chewy texture with coconut flavor and is topped with a sweet and creamy custard layer. With only six ingredients, this makes it easy for Islander to appreciate both the cultural and culinary roots when cooking!

Recipe

(From Daddy)

 For the tapioca/cassava bibingka/cake

  • 1 package (1 lb.) frozen grated cassava, thawed
  • 1 cup sugar
  • 1 can (13.5 ounces) coconut milk

For the flan/custard

  • 5 egg yolks
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk

Directions

Line a 13×9-inch baking pan with banana leaf (traditional) or waxed paper. Mist with cooking spray.

Tapioca Custard Cake - Cassava Flan Bibingka

In a bowl, mix together the thawed grated cassava, sugar and coconut milk. Pour into the baking pan. Bake in a preheated oven at 350 degrees F for 30 minutes.

Tapioca Custard Cake - Cassava Flan Bibingka

While the bibingka layer is baking, make the flan/custard layer. In a bowl, beat the egg yolks with the sweetened condensed and evaporated milks.

Tapioca Custard Cake - Cassava Flan Bibingka

Remove the bibingka from the oven and pour the flan/custard mixture over it. Return to the oven and bake for an additional 40 minutes or until the flan/custard no longer wiggles in the middle. Remove from the oven. Use a spatula to loosen and unstick the dessert from the sides of the pan. Cool completely until it reaches room temperature to set. Slice into squares and cut off any burnt or jagged edges. Remove the banana leaf or waxed paper before serving. Refrigerate leftovers.

Tapioca Custard Cake - Cassava Flan Bibingka

Notes

  • Warning: Do not eat cassava raw. It must be cooked thoroughly to remove toxins.
  • Some Philippine cuisine has its roots from Spain. For example, the flan/custard layer on top of the Filipino-based bibingka is a Spanish influence. Islander’s family names, both paternal and maternal, are Spanish.

Coconut Tapioca Pudding

Coconut Tapioca Pudding

July 15: National Tapioca Pudding Day

Highlander’s Mum would sometimes make traditional tapioca pudding for dessert when he was growing up. For a family of nine (two parents and seven children), a little tapioca goes a long way. Tapioca pudding is also served for dessert at some Asian restaurants and is flavored with fruits. For our blog recipe post, we gave tapioca pudding a tropical touch with coconut milk, flakes and extract. Thai it—you’ll like it for National Tapioca Pudding Day!

Recipe

(Adapted from A Taste of Thai)

Ingredients

  • 1 13.5-ounce can of coconut milk (we used lite)
  • 1 cup milk (we used Lactaid brand)
  • ¼ cup quick cooking tapioca
  • ½ cup sweetened flaked coconut
  • ½ cup sugar
  • 1 egg, beaten
  • ½ teaspoon vanilla extract
  • ½ teaspoon coconut extract

Directions

In a saucepan, combine the coconut milk, milk, tapioca, flaked coconut, sugar and egg. Mix until the ingredients are blended well. Let stand for about five minutes. Bring to a boil over the stovetop, stirring constantly. Remove from heat and stir in the extracts. Cover the saucepan and let it cool for half and hour. Serve warm or cold. Garnish with toasted coconut flakes.

Coconut Tapioca Pudding