- 900 g of cassava
- 200 g of sugar
- 1/2 teaspoon vanilla extract
- 150 g of grated coconut
- 10 cl of water
- food coloring
Cook in a steamer the cassava, until it is tender then peel and mash in puree smooth. Mix sugar and water in a saucepan and bring to boil.
Pour over the mashed cassava and mix well, then add vanilla extract and food coloring.
Make a smooth paste and cut to your own taste (you can give the shape that you want).
Meanwhile cook the grated coconut steamed until it is hot and soft. Arrange the cakes of cassava on a serving plate. Mix the grated coconut and salt and sprinkle over cake.
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