Brown Butter Bibingka

Cassava, Coconut, White Gold Parmigiano Reggiano, Black Pepper, and Bottarga

Chef Charles Olalia of Makeready Experience at The Adolphus Hotel | Dallas

Adapted by StarChefs | November 2021

INGREDIENTS:

6 cups grated cassava
4 cups grated coconut meat
4 cups sugar
1 cup brown butter, cooled
8 eggs
Butter or oil for greasing
1 cup grated White Gold™ Parmigiano Reggiano
Black pepper
Bottarga

METHOD:

Heat oven to 350°F. In a bowl, mix to combine cassava, coconut, sugar, and brown butter. Transfer the batter to a greased casserole dish and bake 45 minutes. When almost done, sprinkle with Parmigiano Reggiano. Return to oven and continue baking until golden brown. Let cool. Slice and finish with black pepper and bottarga. 

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