INGREDIENTS
2 (16 oz) package frozen grated cassava, thawed (about 3 cups)
2 eggs, beaten
½ cup sugar
2 tbsp melted butter or margarine
1 (400 ml) can coconut milk (about 1 ½ cups)
1 (12 oz) bottle macapuno string (coconut sport) in syrup
INSTRUCTIONS
Preheat oven to 350°F.
In a large bowl, combine grated cassava, egg, sugar, butter and coconut milk; mix thoroughly. Stir in ½ bottle macapuno string, saving the rest for topping. Pour mixture in a greased 8-inch cake pan.
Bake for 1 hour and 20 minutes or until mixture is firm and top is completely dry.
Spread remaining macapuno string on top of cooked cassava. Set oven temperature to broil and let macapuno set, about 4-5 minutes. Let cool completely before slicing.
Serve and enjoy!
