Bibikang kamoteng-kahoy (cassava cake)

Ingredients

• 2 cups coarsley grated cassava
• 1 egg slightly beaten
• 1/2 cup sugar
• 2 tablespoons melted butter
• 1 cup coconut milk

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Preparation

• Preheat oven to 350 degrees F. Combine all ingredients thoroughly and pour mixture in foil-lined 8" layer pan.
• Bake for about 20 minutes or until mixture is almost firm. (The cake my sister made baked in TWICE the time though.
• So just make sure you check the texture.). Pour glaze on top of cassava mixture and bake for another 25 minutes to finish baking the cake.
• Cook over low medium heat until it becomes thick.

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