Prep 5 mins
Cook 20 mins
"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.
- 2 (1 lb) packagesof grated cassava, thawed (avail.at Asian markets in freezer)
- 1 (13 ounce) can coconut milk
- 1 (12 ounce) jarof gelatinous mutant coconut, rinsed (AKA MACAPUNO)
- 2 eggs
- 0.5 (14 ounce) can sweetened condensed milk
- 1⁄2 cup sugar (optional)
- 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.