Ingredients:
500g manioc/cassava
1/2 cup sugar
1/2 cup milk
1 tsp vanilla extract
1/2 cup dessicated coconut
1 tbs butter, for greasing
Method:
Peel the cassava by removing the outer fibrous layer. You should ideally wear disposable gloves when doing this.
Finely grate cassava and place in a large mixing bowl.
Mix all ingredients together except for the coconut.
Pour into a lightly greased baking pan and steam for about 30-45 minutes until everything forms a glutinous mass.
Allow to cool for at least 2 hours before unmoulding.
Cut poudine into 1″ squares with a sharp buttered knife.
Roll in dessicated coconut to prevent them from sticking.
Nessun commento:
Posta un commento