Coconut Sweet Potato Cake
2 lbs. cassava
200 gram granulated sugar
½ tsp. vanila
1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt
100 cc water
Put in sugar and vanila in a large stockpot with water and bring it to a boil.
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.
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.
Serve at room temperature, or refrigerate for an hour and serve chilled.
Makes 10-12 servings.