This recipe is a delicacy in my country and so easy to make. You can also use a frozen grated cassava if yucca root isn't available. In this recipe I used homemade keto condensed milk instead of store bought and also, I didn't add any sugar to keep the sweetness down.
Ingredients
2 1/2c fresh cassava or 16oz frozen cassava
1/2c coconut milk
1T melted butter
1 egg
1c evaporated milk
1/4c sugar
1c condensed milk
Topping
1/4c condensed milk
1/4c coconut milk
1 egg yolk
1/2c cheddar cheese grated
Instructions
1. Preheat oven to 350F and grease an 11x7 pan with butter.
2. If using fresh cassava, make sure to squeeze out the liquid. If using frozen, move on to the next step.
3. In a large mixing bowl, add all the ingredients except for the topping and mix until well combined.
4. Pour the mixture into a greased pan and bake for 35-50 minutes or until firm and brown.
5. Meanwhile, prepare the topping by mixing in medium bowl until well combined.
6. When cassava is golden brown and firm, remove it from the oven and pour the topping over the cassava and spread it, then bake for another 15-20 minutes.
7. Add grated cheese and cook for 10 more minutes.
8, Allow to cool completely, then serve.
You can freeze this to last longer and microwave for 30-40 sec. to serve.