I've been exploring different Filipino desserts and recently came across cassava cake, which sounds delicious! I've read that there are regional variations, such as "ralos" cassava cake—I assume it's a style or perhaps a special recipe from a specific area. Can anyone shed more light on what makes "ralos" cassava cake unique compared to other cassava cakes in the Philippines? Are there particular ingredients or techniques involved, or is there a cultural or historical significance to this variant? If anyone has a recipe or tips on how to make it, I'd love to try it out!