Sunday, January 11, 2009



Cassava(This can be purchased already grated at some asian or latino markets)
Coconut Milk (Canned works just fine)
Bit of brown sugar and butter


1. Use a grate to scrape the cassava into small pieces smaller than a grain of rice.
2. Do the same with the Coconut, then squeeze the milk out of the coconut.
3. Mix the scraped cassava with sugar to make it a nice brown color
4. Add the coconut milk to create a thick mixture
5. Rub the inside of a cake pan with butter to prevent sticking**see below
6. Put it straight away into a hot oven - this is not a bread so the cake takes about 45 minutes to make.
7. The cake should have a firm but moist and soft feel and be brown on top with a thin skin.
8. Cut and enjoy!

Cassava cake is delicious and is normally served with afternoon tea or breakfast.

**The cake can also be baked individually in foil, and seal well.


Vaitai 6 said...

Our sweet Fijian nani used to make this for us. SWEET memories! Thanks for sharing!

Brittany said...

so first of all, suka's gonna freak out about this recipe! second, i thought it was so funny that i took that pic of him over christmas and he was checkin' out your blog! and thirdly, i didn't know you were tied to Tupea's!! we've been shopping there for a couple months!! our fave!

iamwoman said...

Heya! Okay--so my mouth just fell open when I saw the title of your blog on mormom mommies and I just HAD to check it out. We LU-UV Polynesian food! My husband served in a Samoan ward on his mission and speaks the language--and we are wanna-be polynesian super white family (but the cool ones, ya know?) haha! Okay--so I just wanted to say hello and I will be stalking you from now on!

Nataliana said...

ooh..I love this stuff! I had it once and wanted to learn how to make it. You're awesome! rock on:)

LittlePeopleWealth said...

Mmm - sounds good!

fantastic said...

ohhhh..yummmm. so happy you posted this.