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Cassava Sweet Recipe
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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. To prepare
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. Ingredients :
Serves 6-8 |
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1/2 teaspoon
350 ml
115 g
2.5 ml
1/4
675 g
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Butter, for greasing
Coconut milk
Palm sugar
Ground aniseed
Salt
Cassava root, peeled and grated
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Method :
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Preheat the oven to 190oC/375oF/Gas 5 and
grease the baking dish with some butter.
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In a bowl, whisk the coconut milk with the
sugar, aniseed and salt, until the sugar has dissolved.
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Beat the grated cassava root into the
coconut mixture and pour into the greased baking dish.
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Place it in the oven and bake for about 1
hour, or until nicely golden on top.
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Leave the sweet to cool in the dish before
serving.
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