Cassava Pudding Recipes

CASSAVA CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Stir the yucca, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined; pour into a baking dish.
• Bake in the preheated oven for 1 hour. Switch the oven's broiler on and bake under the broiler until the top of the cake is browned, 2 to 3 minutes. Cool completely in refrigerator before serving.

CASSAVA PUDDING

Steps:

• Peel and grate the cassava with a fine grater into a large bowl.
• Peel and grate the white sweet potato into the same bowl.
• Squeeze out the grated cassava and sweet potato mixture in a cheesecloth into a separate bowl. Set aside the liquid.
• Pour the liquid away. You will be left with the starch at the bottom of the bowl. Add the starch to the grated cassava and sweet potato. It will act as a thickening agent.
• Pour the coconut milk into the mixture, and mix thoroughly to obtain a texture similar to mashed potatoes.
• Preheat the oven to 375F/180C.
• Line an 11x9 inch (30x22cm) baking dish with banana leaves. Pour the pudding mixture and flatten the surface with the back of a spoon.
• Fold the banana leaves over the cassava mixture to cover it. Add banana leaves if necessary.
• Bake for at least 2 hours.
• Set aside to cool for at least one hour so the pudding hardens.
• Cut squares and serve with grilled whole reef fish.

CASSAVA FLOUR (TAPIOCA) PUDDING RECIPE

Steps:

• Get ready: Heat the oven to 300 ºF [150 ºC]. Grease a 9" [22 cm] baking pan with 2 tablespoons of butter, covering the bottom very well. Cover the bottom of the pan with 4 tablespoons of brown sugar. Set aside.
• Mix ingredients: In a bowl mix the remaining butter, brown sugar, tapioca, milk, oil, egg, salt, cinnamon, clove and ginger. Whisk until it is mixed thoroughly. Pour carefully into the pan, making sure not to disturb the sugar layer.
• Bake: Cook in preheated oven for 20 mins, or until you poke it with a skewer and it comes out clean. Cool to room temperature and chill. Loosen the edges with a knife, cover with a plate that can hold the syrup and turn.
• Serve: Cool to room temperature before serving.