I have good news! I just learned that KULINARYA has been available for purchase here in the US. You can order the guidebook and other books by Filipino authors from this Filipino-owned mail order store:
Philippine Expressions Bookshop
2114 Trudie Drive
Rancho Palos Verdes, CA 90275-2006
Tel. No (310)514-9139
I was told all the copies were sold out over the weekend but will be available very soon. Email Linda Nietes to reserve your copy.
4 cups grated cassava
1½ cups coconut milk
1 cup sugar
1 tsp vanilla extract
1/3 cup evaporated milk or fresh whole milk
1 tablespoon soft butter
banana leaves, cut into 4½ inch pieces
twelve 3-inch tartlet molds (or 12-inch round pan)
- Preheat oven to 350 degrees F.
- Grease banana leaves with soft butter and line molds snugly.
- Combine cassava, eggs, coconut milk, evaporated milk, sugar, and vanilla extract. Mix well. Spoon mixture into the molds about ¾ full.
- Bake for 20 to 25 minutes or until set with the center still soft.
- Prepare the topping while the bibingkas are baking.
3 egg yolks
½ cup sweetened condensed milk
2 tablespoon butter
1 teaspoon vanilla extract
1 1/3 cups thick coconut milk (cream)
- Combine the egg yolks, milk, butter, and vanilla extract. Cook over low heat, stirring constantly, until mixture becomes thick. Add the coconut cream and continue to cook until thick.
- Spread a thin layer of topping on top of the cakes. Return to the oven and bake for another 10 to 15 minutes, or until golden brown. Serve hot.