Ingredients
3 pieces fresh cassava
1 (403 ml) can coconut milk
1 (14 ounce) can sweetened condensed milk, divided
1/2 teaspoon vanilla
1 egg yolk
3 tablespoons brown sugar
1/2 cup coconut jelly
Method
Sources
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Filipino cassava cake — dense, sweet, coconut milk, caramelized top
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Grain-free flour — tortillas, bread, baking for paleo diets
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Filipino cassava cake — dense, sweet, coconut milk, caramelized top
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Grain-free flour — tortillas, bread, baking for paleo diets
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Use a grater to grate the cassava; sqeeze it to remove the juice/liquid. Put the cassava in a large bowl; add coconut milk,1/2 can of condensed milk (set aside the other half for toppings), vanilla, egg yolk, and brown sugar. Mix well using an electric mixer or a spatula. Pour the mixture into a greased round tray. Bake in 350 degree Fahrenheit oven for about 30 to 45 minutes. Remove the baked cassava from oven to add toppings. Add coconut jelly, pecans and remaining condensed milk. Return to oven. Bake for another 10 to 15 minutes then serve.