A dense, sweet cake made from grated cassava, coconut milk, eggs, and sugar, baked until golden with a caramelized crust and a soft, chewy interior.
Ingredients
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500g cassava, peeled and finely grated
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200ml coconut milk
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3 eggs
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150g sugar
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2 tbsp butter, melted
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1 tsp vanilla extract
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Pinch of salt
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Butter for greasing
Instructions
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1
Preheat oven to 180 degrees Celsius. Grease a baking dish with butter.
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2
In a large bowl, combine grated cassava, coconut milk, eggs, sugar, melted butter, vanilla, and salt.
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3
Mix thoroughly until the batter is smooth and well combined.
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4
Pour into the prepared baking dish and spread evenly.
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5
Bake for forty-five minutes until the top is golden brown and a skewer comes out clean.
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6
Let cool for fifteen minutes before slicing into squares. Serve warm or at room temperature.
Did You Know?
Bibinka came to Timor through Portuguese missionaries and has become so embedded in local culture that most Timorese consider it a native dish.