Cassava cake

Ingredients

• 225 g shredded cassava (in frozen bags from specialized supermarkets / or fresh if soaked for 2-3 hours)
• 75 ml coconut milk
• 20 g sugar
• 25 g mung beans
• 1 teaspoon of tapioca starch
• 1 teaspoon sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 1 pinch of salt
• Cut and peel the turmeric by removing a good layer of bark.
• Then soak it for several hours in water with a little salt.
• Grate the cassava, keeping the juice separate from the cassava.
• Let this juice settle and filter it to recover the deposit at the bottom. It will be incorporated into the cake with the grated cassava afterwards.