Cassava

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This recipe came from a Filipino friend of our family when I was a kid. It is heavenly but extremely sweet. I have made it for gatherings mostly because it make so much and to eat more than like a 2 inch square is enough to put about fifty pounds on.

Difficulty: Medium - experience needed
Serves: 20

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: dessert ยท

Ingredients

2 packages frozen shredded cassava, 16 oz each*
2 cans frozen coconut milk, 16 oz each*
1 egg yolk
2 cans sweetened condensed milk, 14 oz each
1 can coconut cream, 8 oz**

*These items can be found at Oriental grocery stores if your local grocer does not carry a variety of ethnic foods.
**Coconut cream is NOT the same as coconut milk. If you cannot find this item at the grocery stores, almost all liquor stores carry this as it is used in mixed drinks.

Method

Thaw cassava and coconut milk packages at room temperature for about 30 minutes before you begin.
Preheat oven to 350 degrees.
In a large bowl mix the thawed cassava with 1 1/2 packages of thawed coconut milk and 1 1/2 cans sweetened condensed milk. The mixture will be very thick and almost dough like texture. Spoon into a 9 x 13 glass dish, spreading evenly. Bake for 30 minutes or until a golden brown.
While the base is baking, in a medium bowl, mix egg yolk, remaining coconut milk, remaining condensed milk, and coconut cream.
Remove base from oven when golden brown and pour milk mixture evenly over top. Return to oven for 15 minutes or until a nice medium brown.
Cut into 1 - 2 inch squares while still warm.

It can be served warm, but I think it is better when cooled.

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