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CASSAVA PUDDING WITH CHEESY CARAMEL TOPPING

Ingredients:

1/4 bar (of 225 g) MAGNOLIA GOLD BUTTER SALTED, melted and extra for greasing
1 kg kamoteng kahoy (cassava), peeled and grated
1-1/2 cups sugar
2 pc MAGNOLIA BROWN EGGS
1 cup coconut milk

Topping

2 tbsp MAGNOLIA GOLD BUTTER SALTED
1 cup coconut milk
2 (300 mL each) cans condensed milk
1 (160 g) pack MAGNOLIA CHEEZEE, grated

Procedure:

  1. Preheat oven to 350°F. Grease two 9-1/2 inch round baking pans or individual muffin pans with butter then line with banana leaves or aluminum foil. Set aside.
  2. Mix first five ingredients thoroughly.
  3. Pour into prepared pan(s) and bake for 30 minutes.
  4. Blend all topping ingredients except for grated cheese. Cook mixture stirring continuously until thick.
  5. Add topping mixture and grated cheese on top of baked cassava pudding and bake for another 20 minutes.

Makes 6-8 servings.

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