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In a bowl, combine cassava, eggs, sugar, evaporated milk, condensed milk, coconut milk and butter and mix well.
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Get 1 cup of the cassava mixture liquid and set aside.
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Pour the rest of cassava mixture into a 9-inch baking pan lined with banana leaves.
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Bake in a preheated 350⁰F/177⁰C oven until almost done.
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Transfer the reserved liquid in a saucepan and cook over low heat until thick. Spread over onto cassava then top with grated cheese. Continue baking until lightly browned.
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Once cooled, cut into desired pieces.