"Pudding and Pie, as a Bebingka Cassava Make, from the Baker is What We Take... "

Bebingka Cassava

Ingredients:

1 1/2 c. white sugar

2 eggs (beaten)

3/4 tblsp margarine

3 c. cassava prepacked and squeezed of liquid

1 2/3 c. coconut cream (canned) and/or 1/3 of freshly squeezed extracted from coconut

1 1/2 tsp salt

Mix well all prepared ingredients and deposit on a glass pie plate of med. size.

Bake at 175 deg C for 45-50 mins and/or until slightly golden brown on top.

"Poke" Rhubarb + Rice Bebingka Cake

Ingredients:

1 jar rhubarb compote or jam to "poke"

3 c. glutinous rice flour

1 1/2 tblsp. baking powder (for extra soft spongy texture or feel)

1 tsp salt

3 eggs

3/4 c. sugar

1 c. coconut milk (use a Thai brand of superior quality)

5 tblsp. butter

Betty Crocker (R) Coco Creme Icing

3/4 c. compte cheese (available in Canada or France) or cheddar of your choice grated for topping

Instructions:

Beat eggs and then add in dry and wet ingredients using a hand mixer except leave the banana leaf sheets as liners for the med. size lined pans.

Pour in the batter into the lined pans and bake at 175 deg C for 45-50 mins and/or until slightly golden brown on top.

Poke the cakes with a few dabs each of rhubarb compote 1/4 way through its thickness.

Layer together adding the Betty Crocker(R) white coco creme icing in between and atop and then finally top by adding the shredded cheese.