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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.

Chinky Viola

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.

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