First, let's start with the caramel. Spoon 2 1/2 tbsp sugar in a flan mold or lyanera (you'll need three). Then, caramelize the sugar over low heat until it turns into a light golden brown color. Give it a swirl using a thong to make sure the caramel is spread evenly on the flat side of the mold. Once done, remove it from heat and cool it down completely.

In a large bowl, mix cassava, coconut milk, condensed milk, and egg until everything is well combined. Pour the mixture into the molds with caramel and divide it equally among the three molds.

Now it's time to steam the cassava flan! Heat water in a steamer over medium heat and steam the flans for 45 minutes to an hour, or until they're set. You can use a toothpick to check if the flan is cooked by inserting it into the center of the flan; if it comes out clean, it's done. Be sure to cover the lid with a cloth to avoid water drips.

Once done, remove the flans from heat and let them cool down completely. To unmold, run a knife around the edges of the cassava flan, place a plate on top of the mold, and invert it. Give the bottom of the mold a few taps to release the flan, then remove the mold.

You might notice some dark caramel on top of the flan, but don't worry - you can smooth it out by scraping it with a knife or spatula. This step is optional, but it can make your flan look even more appetizing!

Slice and serve your cassava flan