The Happy Home Cook features cherished recipes of Filipino dishes from well-known foodies and contributors. If you have a recipe that you are proud of and would like to share, please send it along with a photo of the dish, your two-sentence bio and your picture to firstname.lastname@example.org.
Fresh yucca (about 8 inches long, 1-1/2 inches in diameter)
2/3 stick of butter
1 can condensed milk
1 can coconut milk
1 egg (beaten)
Young coconut (if desired)
Grate yucca (finely) then in a ceramic baking pan, mix together all the ingredients but using only 2/3 can condensed milk. Set aside the remaining 1/3.
Bake at 350 degrees for 45-50 minutes. You may test readiness using a toothpick. Once cooked, take out and evenly pour remaining 1/3 can condensed milk over the cake.
Broil at high heat for about 5 to 7 minutes to brown and burn the topping. During the last 3 minutes, constantly check how the topping is turning, ensuring that topping is burnt just enough. Take out from the oven and let cool until the topping settles.
Melanie Q Suzara is a retired official of the United Nations. To keep up with her growing family, she has taken up home cooking in the last couple of years.
More articles from Melanie Q. Suzara