2 lb cassava
3/4 lb sugar
2 tablespoon butter
1 1/2 cup coconut milk
1 tablespoon vanilla
1/2 nutmeg, grated
Grate cassava in a bowl.
Add sugar, coconut milk, egg, vanilla and nutmeg.
Melt butter and pour into other ingredients.
Pour into a baking pan and bake at 250 degrees for about 45 minutes. ENJOY!!!
========================Belizean Cassava Pone Ingredients
2 cups peeled, shredded yucca (sweet cassava, manioc)
1 cup coconut, shredded
1 1/4 cups sugar (or evaporated cane juice, if available)
1 teaspoon cinnamon or pumpkin pie spice
5 tablespoons vegetable oil (canola or other neutral oil)
1 cup coconut, rice, cow, or soy milk
1/4 cup filtered water
1/4 cup raisins (optional)
1 teaspoon vanilla extractMethod
Peel and shred the yucca.
Sometimes yucca can be found frozen, already peeled. This makes things a loteasier.
Be careful not to cut yourself if you do decide to peel it, as it has a very tough skin.
Also, remember that yucca is POISONOUS if it is not cooked all the way through. Literally.
DO NOT UNDERCOOK!
You can shred it by hand with a box grater, or in a food processor with the shredder blade (easiest way).
Mix all ingredients together well in a large bowl.
Place mixture in a well-oiled 8 x 13 baking pan, I prefer using glass, pyrex, or enamel baking dish for this recipe.
Bake at 350 degrees in the oven for 1 1/2 hours.
Once it starts getting crispy golden colored on top and edges, it is almost done. Check at one hour. All ovens cook differently, so watch for the color change to gauge done-ness.
Remove from oven and allow to cool for 30 minutes before slicing into brownie-sized wedges.