Ingredients
- 1 kilo Cassava (kamoteng kahoy)
- 1 can condensed milk (390g)
- 1 small can evaporated milk (140ml)
- 2 large eggs
- 4 tablespoon margarine or butter
- 8 tablespoon sugar (for the caramel)
Directions
- Caramelizing sugar. Put 2 tablespoon sugar in each llanera. Cook in low heat until it starts to dissolve and caramelizes. Use tong to swirl the sugar around to cook evenly and avoid burning. Cook until the sugar turns amber color. Set aside and let it cool completely.
- Grate the fresh cassava. Use fine grater for smoother texture. After grating, squeeze some of the excess juice of the cassava (DO NOT squeeze too hard, just enough to remove excess juice).
- In a mixing bowl, combine the grated cassava, eggs, evaporated milk, condensed milk and melted margarine. Mix until well-combined.
- Pour some of the mixture in llaneras with caramelized sugar. Put around ¾ content to prevent overflowing as you steam.
- Arrange the llaneras in the steamer. Make sure the water in the steamer is already boiling. Steam for 45 to 60 minutes using medium heat.
- Once cooked, remove from steamer. Let it cool a little before unmolding.
- Best served with grated cheese on the top. Enjoy!
