Serves 8-10

Preparation time : 30 minutes

Cooking time : 30 minutes for the pancakes + 20-25 minutes for the topping.

Ingredients :

• 500 g (1 lb) fresh cassava root

• 3 eggs

• 150 g (2/3 cup)sugar

• 1 tsp salt

• 2 tbsp melted butter,plus additional for brushing

• 500 ml (2 cups) thin coconut milk

• 1-2 sheets banana leaves

Topping:

• 300 ml (1 ¼ cups) sweetened condensed milk

• 2 egg yolks

• 250 ml (1 cup) coconut cream

• 60 g (¼ cup)butter

• 1 tsp lemon zest

Cooking Procedure :

1. 1. Preheat oven to 190 ⁰ C (375 ⁰ F ). Peel the grate the cassava to obtain 4 cups. Set aside. Beat eggs until foamy. Add sugar,salt and melted butter. Blend in cassava and thin coconut milk.

2. 2. Wilt the banana leaves by holding over an open flame for several seconds. Line a 23 x 23 cm ( 9 x 13 in) baking tray with the additional leaves. Brush banana leaves with butter. Pour in the cassava mixture. Bake in preheated oven for 20 minutes.

3. 3. To make the topping combine condensed milk,egg yolks,coconut cream and butter in double broiler. Cook,stirring constantly, until mixture thickens,about 20-25 minutes. Stir in lemon zest then set aside.

4. 4. Take the cassava cake out of the oven after 20 minutes and spread topping on it. Return cassava cake to oven and bake another 5-10 minutes . Remove the cake from the oven and baked another 5-10 minutes. Remove the cake from the oven when the topping turns golden brown and a knife inserted in the center of the cake comes out clean.

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3.25 Copyright (C) 2007 Alain Georgette / Copyright (C) 2006 Frantisek Hliva. All rights reserved."