Peel and wash the cassava, then soak it in cold water for a few hours. Grate the cassava finely, removing the fibrous core. If you have a juicer, cut the cassava into pieces, remove the fibrous core, and juice it to separate the pulp from the liquid. Let the liquid settle to extract the cassava starch. Squeeze the cassava pulp to remove excess water, let the liquid settle, and then add the cassava starch back to the pulp.

Ingredients: sweetened condensed milk, butter, sugar, coconut milk, tapioca starch.

First, place the cassava in a mixing bowl, then add the sugar and tapioca starch. Mix well by hand. Next, add the coconut milk and butter, stirring well. Finally, add the sweetened condensed milk.

Pour the cassava mixture into a mold and spread it evenly (no need to grease the mold, as the butter and coconut milk will prevent sticking). The mixture should be 1 1/4 to 1 1/2 inches thick; avoid making it too thick.

Place the mold in the oven and bake at 356°F (180°C) for 60 minutes (bake with both top and bottom heat for the first 50 minutes, then top heat only for the last 10 minutes). Once the cake is golden brown, let it cool before removing it from the mold. The cake will be chewy and very fragrant.