Coconut Sweet Potato Cake
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
Makes
10-12 servings. |