This is a super delicious, super chewy Filipino dessert with a balanced sweetness and flavour, that I’m so in love with!
1 can condensed milk
1 can coconut milk
4 cups cassava, sliced
4 tsp caster sugar (I also added 2 tbsp icing sugar for the sugariness)
1 tsp salt
3 tbsp melted butter
1 tsp vanilla extract
Grind the cassava slices in a food processor until fine/very smooth (this may take a few minutes, make sure to push the bits on the side down so they get grinded – you can also grind them in batches to make sure they’re extra smooth). Meanwhile, in a large bowl, combine the condensed milk, coconut milk, sugar, salt, butter, and vanilla extract, mixing well after each addition. When the cassava is ready, gradually mix it in the liquid, a bit at a time until the mixture is thick but runny. When the desired thickness is achieved, pour the mixture in a lined baking tray and place in a pre-heated oven (190 degrees celcius) for 50 minutes. Leave to cool, empty the cake upside down on a plate, and flip it over again. Eat eat eat!