Bibingkang Kamoteng-Kahoy (Cassava Cake)

Bibingkang Kamoteng-Kahoy (Cassava Cake) Ingredients:

2 cups grated cassava
1 can coconut milk
1/2 can condensed milk
1/2 cup sugar

Preparations:


Preheat oven to 350°F. Combine all ingredients thoroughly.
Divide mixture in two well-greased 8″ x 1″ round baking pans.
Bake 60 minutes or until toothpick inserted in the middle comes out clean. (Cake is good enough to serve as is. For sweeter cakes, choose the following toppings, find below)
When is cake is done, after about 45 minutes, pour topping on cassava cake and bake for 25 minutes more, if using Topping 1. (This will allow the topping to soak into the cake)
If using Topping 2, bake cassava cake until done (about 60 minutes) before putting on topping. Then broil briefly until top starts to brown. Remove from oven and let cool on rack before slicing into wedges.
Serves 8 to 12.
Topping 1
1/3 cup brown sugar
1/2 cup thick coconut milk
Cook brown sugar and coconut milk over low medium heat stirring until thick (about 5 minutes). Pour over cassava cake and bake.
Topping 2

1/2 can condensed milk
2 tbsp. flour
1 tsp. vanilla
Blend flour and condensed milk in a pot. Cook stirring over medium heat until thick (about 5 minutes). Add vanilla.
Spread on top of fully cooked cake. Broil for a minute or 2, 4″ from the heat. Cake burns easily, remove it immediately just when it starts to brown.