FRIED CASSAVA CAKES

Ingredients include tapioca, mash, coconut milk, granulated sugar, milk, and eggs. Cassavas are soaked and drained. Use a grater, or blender to finely grind cassava, and squeeze out all the juice. Next, mix with sugar and wheat flour, then coconut water and butter and finally condensed milk to enhance the flavor and fragrance. Cakes should not be too thick since they will not cook evenly. Back in the old days, when there weren’t any ovens, cast iron pots were used to cook over coal stoves. Put the coal on the lids so that the heat would transmit from above and underneath. Today, we just have to set the appropriate temperature and wait for tasty fatty cassava cakes to cook.

Collected by Linh Trang