Comments on: Bibingkang Kamoteng Kahoy (Cassava Cake with Egg Topping)

By: u8mypinkcookies

u8mypinkcookies — Sun, 25 Sep 2011 06:36:43 +0000

i love pinoy kakanin

By: grace

grace — Sun, 04 Sep 2011 06:38:15 +0000

Mam, any other option aside from oven sa pagluto nyan? wala po ako oven.. pwede po ba oven toaster, or steam? Pls reply soon thanks

By: Mindanaoan

Mindanaoan — Mon, 30 May 2011 03:00:33 +0000

YUM!!!

By: Mary Ann

Mary Ann — Wed, 14 Jul 2010 18:54:33 +0000

Great site! I have recently tasted a very creamy cassava cake which was bought by my friend from a Ministop Convenience Store branch here in the Philippines. Gosh It’s so so addicting that I’ll keep dropping by our nearest Ministop branch from now on. I will try your recipe and hope I can also copy Ministop’s recipe. Many thanks!

By: Tina

Tina — Mon, 28 Jun 2010 05:27:25 +0000

For the topping is it 1/2 can or 1/2 cup condensed mik?

By: Marie

Marie — Thu, 01 Apr 2010 12:06:51 +0000

the cassava looks soo tempting, thanks for sharing the blog

By: Lily Rosello

Lily Rosello — Fri, 19 Mar 2010 03:14:23 +0000

hi i am just amazed with ur unique bibingkang kamoteng kahoy. And i have found it differently with some of filipinos way of cooking here in canada. I tried and tasted a lot of their cooking and so i went to a chinese grocery and bought all the stuffs so in short i cooked it and my fiancee loved it. So then i would like to thank you for sharing your knowledge of cooking. More power and God bless.

By: Raquel Lim

Raquel Lim — Thu, 14 Jan 2010 02:56:03 +0000

I was just wondering, if you say 1 cup grated cassava, do i have to measure it first before squeezing the juice out, or squeezing first before mesuring?

By: jinky

jinky — Fri, 31 Oct 2008 08:30:01 +0000

hi, i was searching for some kakanin recipe for the halloween and im glad i stumbled on your website. Will definitely try this recipe. But just want to know the equivalent in cups of 2 packs of frozen cassava, and if i use freshly grated, how many cups will that be? thanks..

By: Michelle

Michelle — Wed, 29 Oct 2008 04:10:44 +0000

Thank you for posting this recipe! I just discovered your website, it looks very nice and I’ll be looking at it often.