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Creamy Cassava Roll With Latik Filling

A nostalgic Filipino dessert featuring a soft cassava base wrapped around a sweet coconut filling, topped with crispy golden coconut curds.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Filipino
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cassava Dough
  • 4 cups freshly grated or thawed frozen grated cassava, squeezed very dry Important to squeeze out moisture.
  • 1 can full-fat coconut milk (400ml)
  • 1 can sweetened condensed milk (400ml)
  • 2 large eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
For the Sweet Latik Filling
  • 1 can full-fat coconut milk (400ml)
  • 1/2 cup granulated white sugar (100g)
  • 1/4 teaspoon salt
For the Crispy Latik Curd Topping
  • 2 cans full-fat coconut cream (800ml total) More curds than coconut milk.
For Assembly
  • as needed banana leaves, wilted over low heat until pliable Can substitute with parchment paper.
  • as needed reserved coconut oil from making the latik curds For brushing the finished rolls.

Method
 

Make the Crispy Latik Curds
  1. Pour the 2 cans of coconut cream into a wide pan and heat over medium, stirring occasionally.
  2. Continue stirring as the mixture separates, then cook until the curds are golden and crispy.
  3. Drain curds and reserve the coconut oil.
Make the Sweet Latik Filling
  1. Combine coconut milk, sugar, and salt in a saucepan. Simmer until thick and creamy.
  2. Allow filling to cool to room temperature.
Prepare the Banana Leaves
  1. Wilt the banana leaves over a flame until pliable.
  2. Cut into rectangles 30x25cm.
Mix the Cassava Dough
  1. In a bowl, combine cassava, coconut milk, condensed milk, eggs, butter, vanilla, and salt.
  2. Mix until the mixture is uniform.
Assemble the Rolls
  1. Spread cassava dough on a banana leaf. Add sweet latik filling and roll tightly.
  2. Seal the edges and repeat with remaining dough.
Bake the Rolls
  1. Preheat oven to 175°C. Arrange rolls seam-side down in a baking dish.
  2. Bake for 40-45 minutes until firm.
Top and Serve
  1. Brush with reserved coconut oil and scatter latik curds on top.
  2. Slice and serve warm or at room temperature.

Notes

Store at room temperature for 1 day, refrigerate for 3 days. Do not freeze.