Bibingkang Kamoteng-Kahoy (Cassava Cake)



Ingredients

  1. Cake:

    2. * 2 c coarsely grated cassava * 1 egg slightly beaten * 1/2 c sugar * 2 T melted butter or margarine * 1 c coconut milk

  2. Topping # 1

    3. * 1/2 c brown sugar * 1/2 c thick coconut milk

  3. Topping #2

    4. * 1 can (15 oz) condensed milk * 1 T flour * 1 egg yolk, beaten


Directions

  1. Cake:

    2. Preheat oven to 350. Combine all ingredients thoroughly. Pour mixture in foil-lined 8′ layer pan. Bake for about 20 minutes or until mixture is almost firm. Pour topping on cassava mixture and bake for 25 minutes more, if using #1. If using #2, bake cassava mixture for another 35-40 minutes or until very firm, before putting on topping.

  2. Topping # 1

    3. Cook brown sugar and coconut milk over love medium heat stirring until thick (about 5 minutes).

  3. Topping #2

    4. Blend flour and condensed milk in a pot. Cook stirring over medium heat until thick (about 5 minutes). Stir in a small amount of the syrup to the beaten yolk. Stir back yolk mixture to the simmering syrup. Cook for about 2 minutes more. Spread on top of cooked cassava. Set oven to broil and brown top for 2 minutes, about 4″ from the heat. Watch it carefully.