Cassava Bibingka (Cassava Pudding)
3 vegan "eggs" (plain soy yogurt works very well as a replacement in this recipe - 3 Tablespoons per "egg")
1 1/2 cups white sugar
2 Tablespoon vegan margarine, melted
1 teaspoon salt
1/2 teaspoon vanilla
4 cups grated cassava (this is the amount generally found in 2 packages of frozen, grated cassava)
2 - 2 1/2 cups coconut milk
Beat "eggs", then add sugar, margarine, salt and vanilla and mix well.
Stir in coconut milk.
Open packages of grated cassava and stir into mixture. You could also buy cassava root and grate it yourself, however I've never done myself and I've heard that it's particularly labor intensive!
Pour mixture into a baking dish and bake at 350 until almost done (approximately 1 hour, top should be a light brown).
Remove from oven and brush with lightly sweetened coconut milk, then brown under the broiler.
Remove from the oven and let sit until cool. This is very important as it will be sticky and gooey until cooled and utterly impossible to cut. Once the dish is cool, cut into squares and enjoy!
* Cassava bibingka is also made with a custard layer or with grated vegan cheese on top.