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Bronze Cassava Cake

15 Sep


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Kia Orana! (Hello in Cook Islands),

I have for all of you a wonderful recipe, very simple and easy to make, but most importantly it is absolutely DELICIOUS! (Yum!)

I found out that “maniota keke” is cassava cake in Cook Islands language… I couldn’t find bronze. Someone please correct me if i’m wrong hehe!

This recipe is a fave of mine; one that I remember my Mum making for at least the last 15 years. I remember it earlier than that from one of her good friends from the Cook Islands. Whenever we used to have gatherings she would make this desert dish, and I have always loved it since my very first bite. The cassava, the coconut cream, the golden syrup (as we call it here in Australia. Or molasses, as my American wife tells me…), and the mouth explosion of island flavor in every bite. Ok, maybe I’m getting too happy… hmmm.

I have always loved eating cassava, but mainly with other Fijian foods like curry, stew, palusami, etc. or even on its own is great as a snack, but many people my mother has made this for have never had cassava in this way before. It’s unique, but the flavour is to die for! I’m sure you will love it.

You know what? How about we make the dish for ourselves… right… now?! Sounds good to me (That sounded like I was talking to myself). Ok, Here goes…


 

ingredients

 
 
 
 
 
Ingredients:
2x Grated Cassava
1 Litre Milk
Mollases (Golden Syrup) 450g
4 tbsp Brown Sugar (White Sugar is OK)
Coconut Cream (Kara brand, or one that is extra creamy)

 

 

 

 

 

 

 

 


 

1. Preheat oven to 200°C (392 fahrenheit)

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 2. Pour grated cassava into mixing bowl

pour milk, stir

3. Pour the milk and stir

can i eat it?

“Hey, can I eat it??

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4. Add sugar and molasses/ golden syrup

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5. Stir it up… then pour into baking tray

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7. Once poured, place tray into oven which should be preheated to 200C. Bake for 40 minutes at 200C, then lower temperature to 180C (356F) and bake for another 40 minutes.

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8. When the time is up, you should have a lovely Bronze cake. Take it out of oven, cut in squares, then leave aside to cool.

9. Once cool enough, it’s now for the best part… pour creamy coconut cream (especially Kara brand… the BEST) all over the cassava squares, and there you have it. That’s my fave island dessert everrrrrr. ENJOY 🙂

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Thanks to my lovely sis for taking that pic for me, nice shot. I had to rush home and forgot to take the photo myself, lol!

Just want to say thank you to our many regular viewers of this blog. It’s been a busy 3 weeks since our last post so thank you, thank you, THANK YOU! The beauty of Polynesian Culture is a beautiful thing.

Oh, and don’t forget to like our Facebook page if you do get a chance  🙂

Until next post it’s NOO AKE RA (goodbye in Cook Islands) from the PolyHub team! Take care!

 
1 Comment

Posted by on September 15, 2014 in COOK ISLANDS, Polynesian FOOD

 

Tags: , ,

One response to “Bronze Cassava Cake

  1. Jennifer Ali

    September 16, 2014 at 8:45 am

    Thanks for sharing the recipe. Will definitely try it. Does anyone know his to make Fikae? If so can you please share the recipe. Thank you once again.

    Like

     

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