Table of Contents
You’ll need 4 cups of grated cassava. In a large bowl, combine thawed grated cassava, condensed milk, coconut milk, macapuno strings, and sugar. If using fresh cassava, add 1/4 cup water to the mixture. Stir until well-incorporated. Lightly grease one-cup size ramekins with melted butter or coconut oil.
Mix the grated cassava with ½ cup sugar, condensed milk, evaporated milk, egg, butter, vanilla and salt. Mix well Heat 1 tbsp sugar until it caramelizes and turns into golden brown.
In a large bowl, combine thawed grated cassava, condensed milk, coconut milk, macapuno strings, and sugar. If using fresh cassava, add 1/4 cup water to the mixture. Stir until well-incorporated. Lightly grease one-cup size ramekins with melted butter or coconut oil. Ladle the cassava mixture into the prepared ramekins up to 3/4 full.
Place the grated cassava in cheesecloth or cotton cloth and squeeze to rid of the liquid. You’ll need 4 cups of grated cassava. In a large bowl, combine thawed grated cassava, condensed milk, coconut milk, macapuno strings, and sugar. If using fresh cassava, add 1/4 cup water to the mixture. Stir until well-incorporated.
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