Yay! Thank you @alikoc07 for my quick verification. Now I can share here officially my food photos that need to be deleted from my phone. No space available.

I had a quick visit to my friends house and she cooked me Poto Cassava. I am amaze how fast she did it. I saw the other day as she posted it on her story. I commented I miss that much. She said why not come over. So I did. She cooked I only watched and taken video. In our province, this is our staple food. Cassava or' Kalibre'in our dialect is our main source of carbohydrates when rice is not available. I grew up eating cassava in every possible way of cooking. We plant it, we harvest after 8 months time. But here in the city, Poto is not that popular. In our province we cooked it in a large amount since we like to share just anyone or to our neighbors. We seldom cook it in just few batches. She said this cassava was harvested in Batangas where her brother reside. Her brother found an abandon cassava plants near his house. The owner did not live there and was not able to come back maybe because of lockdowns. Just like the corn, he found out that it was not harvested it was wasted. So he digged some and cooked as much as they need and brought some to her Sister. I was lucky she prepared something for me. So generous they are.

Let's proceed to the recipe. The photos will guide you with how much and what is needed. Since she doesn't use any measurements. She adds what she feels is right.😂🤭

Clips for keeps:

1. Skin the cassava roots just about this much.
   

2. Grate it as safely as you can. Do not include your finger.😂
   

3. Use cotton sheet to squeeze out the juice of grated cassava. At this very moment think about him 🤣 that hurt you. Ops. Sorry. Napahugot.🤭
   

4. Make sure it's dry and not lumpy from that heavy squeezing. Feel better😂?
   

5. Add grated coconut 🥥. Use tsansa tsansa measurements plus brown sugar.
   

6. Place it in the mold after mixing all ingredients. Make sure it's not that full to have a room for it to rise when cooked. Yes you only need 3, Cassava+coconut+brown sugar
   

7. To make it faster, boil water on your steamer while you do the steps above. But it's up to you, malay ko ba kung nagmamadali ka? 🤭😂
   

8. Serve and enjoy. For extra kaartehan. Top it with mascubado or Latik if you like it.

   

Have a great day cooking. See you next time for another episode of food talks with yours truly. Not a cook but I cook for survival. Hehehe..