Mozambican Coconut Bibingka

Ingredients

In this adaptation, the traditional rice flour used in Filipino Bibingka is replaced with cassava flour, which is commonly used in Mozambican cuisine. The addition of coconut milk and grated coconut enhances the tropical flavors, while palm sugar adds a unique sweetness. The baking process remains the same, resulting in a golden crust and a moist interior. We alse have the original recipe for Bibingka, so you can check it out.

• 2 cups (240g) cassava flour 2 cups (240g) cassava flour
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (120g) grated coconut 1 cup (120g) grated coconut
• 1 cup (200g) palm sugar, grated 1 cup (200g) palm sugar, grated
• 4 eggs 4 eggs
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• Banana leaves, for lining the baking dish Banana leaves, for lining the baking dish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 10g
• Carbohydrates (total, sugars): 40g, 20g
• Protein: 4g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Line a baking dish with banana leaves.
3. 3.
   In a large bowl, combine cassava flour, coconut milk, grated coconut, palm sugar, eggs, baking powder, and salt. Mix well until all the ingredients are fully incorporated.
4. 4.
   Pour the batter into the prepared baking dish and smooth the top.
5. 5.
   Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. 6.
   Remove from the oven and let it cool for a few minutes.
7. 7.
   Serve warm and enjoy!

Treat your ingredients with care...

• Cassava flour — Make sure to use cassava flour specifically, as it provides the desired texture and taste for this recipe.
• Coconut milk — Use full-fat coconut milk for a rich and creamy flavor.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar for a similar taste.

Tips & Tricks

• To enhance the coconut flavor, you can sprinkle some toasted coconut flakes on top before serving.
• Serve the Mozambican Coconut Bibingka warm for the best taste and texture.
• If you prefer a sweeter dessert, you can drizzle some honey or syrup over the Bibingka before serving.
• For an extra touch of indulgence, serve the Bibingka with a scoop of coconut or vanilla ice cream.
• Leftover Bibingka can be stored in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Mozambican Coconut Bibingka as a dessert or a sweet snack. It pairs well with a cup of hot tea or coffee.

Presentation advice

To enhance the presentation, you can garnish the Bibingka with a sprinkle of powdered sugar and some fresh coconut shavings. Serve it on a banana leaf for an authentic touch.