Puding Singkong Keju (Cheesy Cassava Pudding)

1.Preheat your oven to 180°C (350°F). Grease a 9x13 inch baking dish lightly.

2.Prepare the cassava base: In a large bowl, combine the grated cassava, 200g sugar, salt, coconut milk, and the lightly beaten eggs. Mix thoroughly until everything is evenly incorporated.

3.Pour the cassava mixture into the prepared baking dish and spread it evenly.

4.Bake the cassava base for 40 to 50 minutes, or until the edges are lightly golden brown and the center is set.

5.While the base is baking, prepare the creamy topping: In a small saucepan, whisk together the evaporated milk, 50g sugar, and cornstarch until the cornstarch is dissolved.

6.Heat the mixture over medium heat, stirring constantly until it thickens slightly (about 5-7 minutes). Do not let it boil vigorously.

7.Remove the saucepan from the heat and immediately stir in the 100g of grated cheddar cheese until it is completely melted and smooth.

8.Once the cassava base is done baking, carefully pour the warm cheese topping evenly over the hot pudding.

9.Return the dish to the oven and bake for another 15 to 20 minutes, or until the topping is lightly golden and bubbly.

10.Remove from the oven and let it cool slightly. Garnish generously with the remaining grated cheddar cheese before serving warm or at room temperature.