Coconut Cassava Bars

Name: Coconut Cassava Bars
Yield: 1 serving
Ingredients: 1 tsp cornstarch; 1 oz 2 tablespoons water; 6 oz (3/4 cup) fat-free sweetened condensed milk; 6 oz (3/4 cup) coconut milk; 1 tbsp unsalted butter; 1 large egg and 1 large egg white; ½ tsp molasses; ½ tsp vanilla extract; ¼ tsp salt; 16 oz (1lb) frozen grated cassava*; 1 oz (1/4 cup) coarsely chopped macapuno** (sweetened coconut strings); 1 oz (1/4 cup) grated sharp cheddar cheese; 1 tbsp cornstarch; 6 tbsp coconut milk; 3 tbsp sweetened condensed milk; 1 large egg yolk; 1 oz (¼ cup) chopped macapuno

User Reviews

5.0

3 reviews

Excellent

Course
Dessert, Others
Cuisine
African, gluten-free

Coconut Cassava Bars

Jasper Henson

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Flavourful coconut cassava bars.

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Ingredients

Cake Base

1 tsp cornstarch
1 oz 2 tablespoons water
6 oz (3/4 cup) fat-free sweetened condensed milk
6 oz (3/4 cup) coconut milk
1 tbsp unsalted butter melted
1 large egg and 1 large egg white room temperature and lightly beaten
½ tsp molasses
½ tsp vanilla extract
¼ tsp salt
16 oz (1lb) frozen grated cassava*, thaw in fridge for 1 day and do not drain
1 oz (1/4 cup) coarsely chopped macapuno** (sweetened coconut strings)
1 oz (1/4 cup) grated sharp cheddar cheese

Topping

1 tbsp cornstarch sifted
6 tbsp coconut milk
3 tbsp sweetened condensed milk
1 large egg yolk room temperature and beaten
1 oz (¼ cup) chopped macapuno, plus more for serving

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Instructions

Preheat oven to fan assisted 180C / 200C / 400 F / gas 6.
Grease a 8 x 8-inch square baking pan and line with greased parchment paper.
In a large bowl, dissolve cornstarch with water and whisk in all the liquid ingredients and salt until combined.
Then add in cassava, macapuno and cheese and mix until evenly combined.
Pour mixture into prepared pan and bake for 35 mins.
While cake base is baking, make the topping.
In a small bowl, dissolve cornstarch with 2 tbsp coconut milk.
Then add the rest of the coconut milk, condensed milk and egg yolk and whisk until combined.
Pour the mixture into a small saucepan and cook over medium-high heat stirring constantly until mixture thickens. Remove from heat and stir in macapuno. Set aside until needed.
Remove baking pan from oven after 35 mins.
Increase oven temperature to fan assisted 200C / 220C / 425 F / gas 7.
Pour the topping mixture over the bars and spread evenly with spatula. Return the pan to the oven and bake for 15-20 mins or until the top is golden brown. Transfer to a cooling rack and let bars cool completely before slicing into bars with a serrated knife.

Notes

*I used freshly grated cassava and it worked great
**You can find macapuno in specialty stores such as your Asian market. If you cannot find (which I couldn’t), you can use sweetened coconut flakes.
Recipe adapted from 6Bittersweets with link (http://www.6bittersweets.com/2013/09/naturally-gluten-free-coconut-cassava.html)