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Old 09-19-2006, 07:45 PM   #1
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ISO Filipino coconut dessert bars

I have no clue about the name of this dessert but it's a coconut, chewy dessert bar which may contain cornstarch. Any Philipino food experts out there that would like to share this recipe with me?

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Old 09-20-2006, 04:05 AM   #2
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Could it be this one? It seems to be often considered as Malaysian, but you know, like many of mediterranean dishes, southern asian cuisine are sort of mingled together and hard to pinpoint the exact origin... (maybe Chopstix need to verify this...) We tried this treat once and loved it, and I am pretty sure the lady who made them was Filipina!
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Old 09-20-2006, 04:30 AM   #3
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Dina, can you describe it some more? What color, texture, shape does it have? Better if you have a picture. There are so many Filipino desserts based on coconut...
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Old 09-20-2006, 05:27 PM   #4
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It's not green Urmaniac. Thanks for trying though. It's white, thick like your pic but has a chewy, sticky consistency to it (it's got to have cornstarch). You can even see grated coconut on it. I am still searching online for it and I thank you and Chopstix for helping out.
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Old 09-20-2006, 05:38 PM   #5
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Found it! http://www.filipino-cooking.com/cassava.html Now what is cassava?
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Old 09-20-2006, 05:47 PM   #6
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My friend Arnold Tuazon says:

It could one of the following:
Puto
Kutsinta
Bibingka
Palitaw (dila-dila)
And many more…..

I tried to look up a couple of recipes, but my machine is running so slow...so I just copied this likely looking link:

“Bibingka” and “puto bumbong” » Pinoy Cook: a food and cooking blog

Good Luck,
Sandyj
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Old 09-20-2006, 05:48 PM   #7
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Cassava is a root of some sort? Not so?
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Old 09-20-2006, 10:12 PM   #8
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Quote:
Originally Posted by Dina
Found it! http://www.filipino-cooking.com/cassava.html Now what is cassava?
Aha! Dina, cassava is a starchy tropical root crop along with taro, yam, etc. Cassava is where tapioca is made from. Cassava flour is very similar to arrowroot flour, also used in thickening liquids. They make for clearer and more stable thickeners. I think I've never seen an actual cassava.

I love cassava cakes! Soft and creamy with cheese on top. (Now, you're making me crave for it!) Never made them though as this could be bought easily in Manila. I've heard though that processing raw cassava is a little tricky as it could turn out poisonous(?) if not done correctly. At least that's what I remember my dad telling me a long time ago.
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Old 09-24-2006, 12:26 PM   #9
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Thank you Sandy and Chopstix. I found it at my grocery store yesterday since it's also known as Yucca. http://en.wikipedia.org/wiki/Cassava My husband's from Central America where this root is abundantly grown in the area. I first learned from Yucca when I met him since his family cooks with it. Pretty good stuff, I can say. I will make the dessert today and post some pics.

Would you post your cassava cake recipe for me? I'd be interested in trying it. Thanks again.
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Old 09-24-2006, 02:40 PM   #10
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If it has a consistency similar to Japanese mochi, then it's bibingka.
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