Coconut Cassava Bars
User Reviews
5
3 reviews
Excellent
-
Cuisine
African, gluten-free
Coconut Cassava Bars
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Flavourful coconut cassava bars.
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Ingredients
Cake Base
- 1 tsp cornstarch
- 1 oz water 2 tablespoons
- 6 oz sweetened condensed milk 3/4 cup, fat-free
- 6 oz coconut milk 3/4 cup
- 1 tbsp butter melted, unsalted
- 1 egg room temperature and lightly beaten, 1 whole and 1 white
- ½ tsp molasses
- ½ tsp vanilla extract
- ¼ tsp salt
- 16 oz cassava thaw in fridge for 1 day and do not drain, 1 lb, frozen, grated
- 1 oz macapuno coarsely chopped, sweetened coconut strings
- 1 oz cheddar cheese grated, sharp
Topping
- 1 tbsp cornstarch sifted
- 6 tbsp coconut milk
- 3 tbsp sweetened condensed milk
- 1 egg room temperature and beaten, large, yolk
- 1 oz macapuno plus more for serving, chopped
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)
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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