2 lbs. grated cassava
1 14-ounce can condensed milk
1 13-ounce can evaporated milk
1 16- ounce can less 6 tablespoons coconut cream (sold in Oriental stores)
2 cups coconut milk (sold in Oriental stores)
grated coconut
½ cup sugar
5 eggs
Topping
2 egg yolks, beaten
6 tablespoon coconut cream
6 tablespoon condensed milk
Preheat oven to 350 degrees. In a mixing bowl, combine pudding ingredients (save 6 tablespoons coconut cream for topping). Mix well. Pour mixture into a buttered 11 3/4- inch shallow rectangular cake pan and bake for approximately 30 minutes.
Mix the topping ingredients well and spread evenly on top of pudding and continue baking for another 25 minutes.
1 14-ounce can condensed milk
1 13-ounce can evaporated milk
1 16- ounce can less 6 tablespoons coconut cream (sold in Oriental stores)
2 cups coconut milk (sold in Oriental stores)
grated coconut
½ cup sugar
5 eggs
Topping
2 egg yolks, beaten
6 tablespoon coconut cream
6 tablespoon condensed milk
Preheat oven to 350 degrees. In a mixing bowl, combine pudding ingredients (save 6 tablespoons coconut cream for topping). Mix well. Pour mixture into a buttered 11 3/4- inch shallow rectangular cake pan and bake for approximately 30 minutes.
Mix the topping ingredients well and spread evenly on top of pudding and continue baking for another 25 minutes.
2 comments:
ahh...it looks so sweet.. thanks for this recipe.
Saw your link at CafeMom - Philippine Group I think...
Anyway - I ought to try that Cassava recipe one day. Im just learning to make Filipino stuff lately.
:-) mj
http://wantsugar.blogspot.com
http://www.FilipinaMoms.com
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