A moist, dense cake made from grated cassava, coconut milk, eggs, and sugar, baked until golden with a slightly chewy, pudding-like texture inside.
Ingredients
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500g fresh cassava, peeled and finely grated
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1 can (400ml) coconut milk
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200g sugar
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3 eggs
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50g butter, melted
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1 tsp vanilla extract
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1/2 tsp ground cinnamon
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Pinch of salt
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Grated coconut for topping
Instructions
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1
Preheat oven to 180C. Grease a baking pan.
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2
Squeeze excess liquid from grated cassava.
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3
Mix cassava with coconut milk, sugar, beaten eggs, melted butter, vanilla, cinnamon, and salt.
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4
Pour batter into prepared pan. Sprinkle grated coconut on top.
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5
Bake 40-45 minutes until golden on top and set in the center.
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6
Cool slightly. Cut into squares. Serve warm or at room temperature.
Did You Know?
Bolo de mandioca turns cassava, the most humble Angolan ingredient, into an unexpectedly elegant dessert.