This type of sweet and sticky snack is
usually served with a cup of light jasmine tea. More like an Indian helva
than a cake, this recipe can also make using sweet potatoes or yams in
place of the cassava.
the cassava for grating, use a sharp knife to slit the whole length of the
root and then carefully peel off the skin. Simply grate the peeled root
using a coarse grater.
Butter, for greasing
Cassava root, peeled and grated
Preheat the oven to 190oC/375oF/Gas 5 and
grease the baking dish with some butter.
In a bowl, whisk the coconut milk with the
sugar, aniseed and salt, until the sugar has dissolved.
Beat the grated cassava root into the
coconut mixture and pour into the greased baking dish.
Place it in the oven and bake for about 1
hour, or until nicely golden on top.
Leave the sweet to cool in the dish before