Cassava pudding

Ingredients :

3 blocks of cassava or manioc which makes 700g

2 tablespoon of milk powder

60 g of white sugar or to your taste

2 -3 tablespoon of cornflour

1 tablespoon of vanilla extract

2 tablespoon of butter for greasing pan

1 bowl of coconut powder

500 ml of water or till the mixture is fluid and runny not thick. (see picture above)

Procedures :

1. 3 cassava solid pieces that must be washed first. Then peel off the outer skin of all the cassava parts. Grate them in medium size blade of a grater.

2. Place the grated 700g of cassava in a large bowl. Add 2 tablespoon of milk powder, 60 g of white sugar, 2-3 tablespoon of cornflour. Stir the content of the bowl with spoon and mix. Add a tablespoon of vanilla essence to the cassava mixture. Hand mix again with a spoon.

3. Take small portion of the above cassava mixture and place in a grinder. Add some water and grind in a mixer till the cassava mixture is fluid. Repeat the same for remaining grated cassava mixture. Transfer the runny mixture to a large bowl. (if you grind all the cassava mixture at one go with water in a grinder, cassava may remain ungrinded and stuck)

4. Grease a square baking pan with 1 tablespoon of butter.

5. Transfer the content of the cassava mixture in the baking pan and cover the surface of baking pan with aluminium foil.

6. You can steam the cassava pudding either by placing the baking pan in a steamer of water for 30 minutes or place the baking pan over a baking tray containing water reaching 1/2 level of the baking pan and oven bake for 30 minutes at 180 degrees. Check the cooking process with a wooden stick.

7. After, the cassava pudding has cooked, remove from steamer or oven and allow to cool.

8. Cut each cassava in the baking pan into 2 cm thick dimension and 4 cm length approximately with a knife.

9. Roll each cassava in coconut powder all around up & down surfaces, extremities.

Serve with tea/coffee or any drink of your choice!