3 pcs. medium sized Cassava,
2 cups concentrated coconut milk (or 1 big can)
1 cup light brown Sugar ( or as many as desired)
Combine the coconut milk and sugar in a pan and boil the cassava with the mixture.
Just make sure that the kalamay is well cooked because it give that brownish color sauce to your cassava.
Your cassaba will split onced it becomes tender and cooked through. Turn of heat omce ypu achieve a caremelized sauce.
Serve hot and enjoy!