Coconut Sweet Potato Cake

Ingredients

• 2 lbs. cassava
• 200 gram granulated sugar
• ½ tsp. vanila
• 1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt
• 100 cc water
• food color

Directions

• Put in sugar and vanila in a large stockpot with water and bring it to a boil.

• Steam cassava until soft. Peel cassava. Mash cassava while still hot and pour the water mixture and food color (what ever color you like) and blend well.

• Use the equipment as shown on the left hand side to mold the mixture. Then put them onto a serving platter, and sprinkle with grated coconut.

• Serve at room temperature, or refrigerate for an hour and serve chilled.

• Makes 10-12 servings.