Coconut Sweet Potato Cake

Ingredients

2 lbs. cassava

200 gram granulated sugar

 

½ tsp. vanilla

1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt

100 cc water

food color

Seasonings

light soy 1 tsp
corn flour 1/2 tsp
sugar pinch
sesame oil pinch
wine 1 tsp

 

Method

1.      Put in sugar and vanilla in a large stockpot with water and bring it to a boil.

2.      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.

3.      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.

4.      Serve at room temperature, or refrigerate for an hour and serve chilled.

 

Molder

getuk_lindri.jpg (8561 bytes)Makes 10-12 servings.