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- Ingredients
- Recipe
- Cassava without shell500 g
- Eggs4 unit(s)
- Sugar1 cup
- unsalted butter50 g
- grated coconut100 g
- Coconut milk200 ml
- Salt to taste
- Grate the raw cassava, and then wash in a colander.
- Transfer the grated cassava to a disposable multipurpose cloth or clean dish towel, and wring out all the liquid.
- Beat the eggs with a whisk, add the sugar, and beat more to combine. If you don't have a fouet, you can use a fork.
- Heat the butter until it is ointment (slightly heated) or melted.
- Add the butter and coconut milk to the eggs with sugar, and mix some more.
- Add a pinch of salt, and finally, add the grated coconut and manioc.
- Place the mixture in a greased 15-inch shape and bake in a preheated oven at 180°C for at least 1 hour.
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