Cassava With Pecan and Coconut Jelly Toppings |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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It is originally an Asian recipe (Cassava cake) but I added pecan and coconut jelly to make it different and tastier. You need a little bit of hard work preparing the fresh cassava by grating it. Ingredients:
3 pieces fresh cassava |
1 (403 ml) can coconut milk |
1 (14 ounce) can sweetened condensed milk, divided |
1/2 teaspoon vanilla |
1 egg yolk |
3 tablespoons brown sugar |
1/2 cup coconut jelly |
Directions:
1. Use a grater to grate the cassava; sqeeze it to remove the juice/liquid.
2. Put the cassava in a large bowl; add coconut milk,1/2 can of condensed milk (set aside the other half for toppings), vanilla, egg yolk, and brown sugar.
3. Mix well using an electric mixer or a spatula.
4. Pour the mixture into a greased round tray.
5. Bake in 350 degree Fahrenheit oven for about 30 to 45 minutes.
6. Remove the baked cassava from oven to add toppings.
7. Add coconut jelly, pecans and remaining condensed milk.
8. Return to oven.
9. Bake for another 10 to 15 minutes then serve.
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