I hit the jackpot! Hole in one! Bullseyes!
I just love to try new and unknown to me things when it comes to cooking. It could as well not go so terribly wrong really is not it, as long as you survive? Now, hit the jackpot! Of the 10 points possible, to get this cake 12 points without problems.
After a long time passed and looked at Cassavan in vegetable shelf, so I bought it. Sure, I’ve eaten it before but not cooked it. A little common sense told me that now was the time to try to go after it.
Though cake I would probably not call it, but more of a pudding.
“Food is our common ground, a universal experience.”
1 st large grated Cassava
1 can of coconut milk
1 can of condensed milk
2 tsp vanilla
4 tablespoons granulated sugar
100g melted butter
Tear cassavan finely in a mold. Pour in whole coconut milk and half a can of condensed milk. Mix in sugar, vanilla and melted butter. Bake at 225 C for 25 minutes. Remove the mold and pour in and distribute the remaining condensed milk.
Lower the oven to 175 degrees and bake another 15 minutes or until the cake with golden brown color.