Be the first to make this!

    An all-time Filipino favourite dessert. The creamy and sticky texture makes this recipe an irresistible one. You can use any type of cheese, such as cheddar, that suits your taste.

    Serves: 12 

    • 4 cups grated fresh cassava (about 2-3 medium cassava)
    • 3 cups (750ml) coconut milk
    • 3 tablespoons (60g) melted butter
    • 3 eggs
    • 1 1/2 cups (330g) white sugar
    • 1 teaspoon salt
    • 1 teaspoon vanilla essence
    • 30g grated mozzarella cheese
    • 1 teaspoon finely-grated lemon rind
    • 2 cups (500g) coconut milk
    • 1 tin (395g) sweetened condensed milk
    • 2 tablespoons plain flour
    • 60g grated mozzarella cheese
    • 2 egg yolks, beaten

    Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Mix together the cassava with the coconut milk, melted butter and eggs. Stir in the white sugar, salt, vanilla, cheese and lemon rind.
    2. Pour this batter into a 23x13cm loaf tin and bake at 180 degrees C for 30-35 minutes or until done.
    3. Meanwhile, to make the topping, put 2 cups coconut milk, the condensed milk, flour, and the grated cheese in a saucepan and boil, stirring constantly. When thick, add the slightly beaten egg yolks. Cook for two minutes. Spread on top of the cooked cassava and bake at 400 degrees F (200 degrees C) for ten minutes or until golden brown.

    Recently Viewed

    Reviews (0)

    Write a review

    Click on stars to rate