had a similar experience upon receiving his grandmother’s cassava cake recipe. “I was sure my grandmother had left out the rice flour, ortype of flour,” he said. “I would ask, ‘Are you sure there's no flour in this? Doesn't a cake need flour?’”
“Cassava lends a grainy texture similar to cornmeal,” says Gapultos, so “the cake itself is chewy and dense, in a good way.” “My grandmother, as well as my mother, both make the rice flour version of bibingka, and that version is what I was most used to growing up,” says Gapultos. “But I remember having the cassava version for the first time, and knowing there was something different about it. Now it's my favorite version.”After making the cake for the first time, I realized that it isn’t just delicious, it’s also the easiest cake I’ve ever made.
Once the cake is finished baking, it’s time to add the topping: Take the cake out of the oven and pour the custard mixture over the top, then return the cake to the oven until the custard sets.Photo by Joseph De Leo, Food Styling by Micah Marie Morton
Bolo de mandioca in Brazil.
And here I had no idea!!! bibingka
tiffyhop It's 'Bingka' the real name
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