Difference between revisions of "Coconut Sweet Potato Cake"
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# Serve at room temperature, or refrigerate for an hour and serve chilled. | # Serve at room temperature, or refrigerate for an hour and serve chilled. | ||
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[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
[[Category:Cassava Recipes]] | [[Category:Cassava Recipes]] | ||
Revision as of 18:09, 8 May 2012
Ingredients
- 2 lbs. cassava
- 200 gram granulated sugar
- 2 tsp. vanilla
- 1 cup steamed fresh-grated coconut, mixed with 1 tsp salt
- 100 cc water
- food color
- cake mold
Directions
- Put in sugar and vanilla in a large stockpot with water and bring it to a boil.
- Steam cassava until soft.
- Peel cassava.
- Mash cassava while still hot and pour the water mixture and food color (what ever color you like) and blend well.
- Use the equipment as shown on the left hand side to mold the mixture.
- Then put them onto a serving platter, and sprinkle with grated coconut.
- Serve at room temperature, or refrigerate for an hour and serve chilled.
