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However before we talk about these coconut cassava bars, let me tell you a bit about myself.
I am originally from Freetown, Sierra Leone (exactly like Bintu!) but I live in NY with my hubby where I am a graduate student. I love baking quite definitely and I discover myself always in your kitchen whipping up something delicious. I share my favorite recipes and tiramisu cheesecake brownies baking tips on my blog page. Oh, I likewise have a deep obsession with sneakers and collect a few too many than the hubby should. But hey, a girl needs her shoes.
Ok back again to these coconut cassava pubs we have here. Perhaps one of the most well-known starches in Sierra Leone is definitely cassava (tapioca).
We enjoy it in various methods; from utilizing the leaves inside our well-known Cassava leaves to drying grated cassava to make gari”, a grain we cook as rice occasionally. So when Bintu asked me to talk about a Sierra Leonean-themed recipe with you men today, I understood I wanted to incorporate cassava in it somehow. Another one of my favorite things from home is definitely refreshing coconut we get being through the tropics. I came across ways to combine these two elements in these coconut cassava pubs.
The bars are made up with a cake base that is soft, flavorful and chewy! Using a mix of cassava, condensed dairy and coconut dairy, the wedding cake base is quite moist. The bars are topped having a solid coconut layer that hair in more taste. Oh did I talk about these pubs are gluten-free as well? Yes, delicious and good for you!!
I hope you enjoy them and have a taste of this Sierra Leonean motivated dessert!! Bintu, many thanks very much for allowing me hang out here today.
Happy Holidays!!
6oz (3/4 glass) coconut milk
1 tbsp unsalted butter, melted
1 large egg and 1 large egg white, room temperature and lightly beaten
16oz (1lb) frozen grated cassava, thaw in refrigerator for 1 day and don’t drain
1oz (1/4 cup) coarsely chopped macapuno (sweetened coconut strings)
1oz (1/4 cup) grated sharp cheddar cheese
1 huge egg yolk, room temperature and beaten
1oz (ΒΌ cup) chopped macapuno, plus much more for serving
Preheat oven to fan assisted 180C / 200C / 400 F / gas 6.
Grease a 8 x 8-in . square baking pan and collection with greased parchment paper.
In a large bowl, dissolve cornstarch with water and whisk in all the liquid ingredients and sodium until combined.
Then add cassava, macapuno and cheese and mix until consistently combined.
Pour mixture into prepared pan and bake for 35 mins.
While cake bottom is baking, make the topping.
In a little dish, dissolve cornstarch with 2 tbsp coconut dairy.
Then add all of those other coconut dairy, condensed milk and egg yolk and whisk until combined.
Pour the combination into a small saucepan and cook over medium-high heat stirring constantly until combination thickens. Remove from heat and mix in macapuno. Reserve until needed.
Remove baking skillet from oven after 35 mins.
Increase oven heat range to fan assisted 200C / 220C / 425 F / gas 7.
Pour the topping blend over the bars and pass on consistently with spatula. Come back the pan to the oven and bake for 15-20 mins or before top is golden brown. Transfer to a cooling rack and let bars cool totally before slicing into pubs using a serrated knife.
I actually used freshly grated cassava and it worked great
You’ll find macapuno in specialty stores such as your Asian market. If you fail to find (which I couldn’t), you should use sweetened coconut flakes.
Recipe adapted from 6Bittersweets with link (-)
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