Bingka Singkong (Cassava Cake)

(by Yuliyah Mills)

2 eggs

3/4 c. + 1 T. coconut milk

1 t. vanilla extract

1 c. water

7 oz. sugar

2 12 T. butter

2 lb. frozen grated cassava, thawed

Preheat oven to 350 F.

In a mixing bowl, lightly beat the eggs with a fork, then add coconut milk and vanilla, mixing well. Set aside.

In a small pan, boil water and sugar until the sugar has completely dissolved.

Turn off heat.

Add butter to the pan, stirring until melted.

Transfer to a mixing bowl and allow to cool slightly until you can touch it without burning your finger.

Add grated cassava, mixing well.

Add egg mixture, mixing well.

Pour into an 8-inch square pan greased with coconut oil or softened butter.

Bake for about 1 hour, or until a cake tester comes out clean.

Let the cake cool completely before cutting into serving pieces.

(Read Mom's Way, the story that accompanies this recipe.)