Most people are mystified by taro and cassava. Both are root vegetables that can be used in sweet and savory dishes. There are many variations to cassava cake, here I’ve tried to keep the recipe to only a few number of ingredients and to keep down the fat/calories.
You can find taro and cassava roots at Asian markets. Also, look for grated cassava in the frozen section of the Asian market and save yourself some prep time.
To prepare the cassava, peel the tough exterior skin with a peeler. Soak in a cold water bath for a few hours to abstract the milky sap. Cut the cassava in chunks and use a food processor to grate the cassava into texture of grated cheese.
Cassava Coconut Cake
- 2lbs of cassava, grated
- 1 cup of grated coconut
- 1 tsp vanilla extract
- 1 can (14 oz) of sweetened condensed milk
1. Heat oven at 400° F.
2. In a large bowl, mix all ingredients together.
3. Spray an 8×8 glass baking dish with oil and pour the cassava mixture into the dish.
4. Bake for 35-40 minutes until golden brown.