Michelles Most Delicious Cassava Food

MICHELLE'S MOST DELICIOUS CASSAVA

Michelle's Most Delicious Cassava image

"Cassava" is a dessert from Guam. Traditionally served at barbecues these chewy tapioca and coconut bars are sure to be a hit anytime. Cassava is what the root of the yucca plant is called and tapioca is derived from it. It is also the main ingredient in "cassava," the dessert. This is a recipe given to me by Michelle Camacho during my stay on the island.

Provided by WiTay

Categories Coconut

Time 25m

Yield 20-30 bars, 8-10 serving(s)

Number Of Ingredients 6

Ingredients

2 (1 lb) packages of grated cassava, thawed (avail.at Asian markets in freezer)
1 (13 ounce) can coconut milk
1 (12 ounce) jar of gelatinous mutant coconut, rinsed (AKA MACAPUNO)
2 eggs
0.5 (14 ounce) can sweetened condensed milk
1/2 cup sugar (optional)

Steps:

Preheat oven to 350°F.
Combine all ingredients in a mixing bowl and place in a 9X13 casserole dish.
Bake at 350°F for 20-30 minutes until toothpick comes out "clean" or golden around edges.
Cool or chill.
Cut into bars and eat.
Cassava is typically served chilled or room temperature but I start eating it as soon as it has cooled down enough. Delicious with coffee in the morning.

Nutrition Facts : Calories 652.6, Fat 39.7, SaturatedFat 33.7, Cholesterol 61.3, Sodium 104.7, Carbohydrate 70.9, Fiber 10, Sugar 21.6, Protein 9.3

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