No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (253g) Recipe makes 8 servings
Calories 652
Calories from Fat 357		(54%)
Amount Per Serving		%DV
	Total Fat 39.7g	61%
	Saturated Fat 33.7g	168%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 61mg		20%
Sodium 104mg		4%
Potassium 695mg		19%
Total Carbohydrate 70.9g		23%
	Dietary Fiber 10.0g	40%
	Sugars 21.6g
Protein 9.3g		18%
detailed view... how is this calculated?

Michelle's Most Delicious Cassava

Recipe #290549 | 25 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: WiTay
Mar 6, 2008

"Cassava" is a dessert from Guam. Traditionally served at barbecues these chewy tapioca and coconut bars are sure to be a hit anytime. Cassava is what the root of the yucca plant is called and tapioca is derived from it. It is also the main ingredient in "cassava," the dessert. This is a recipe given to me by Michelle Camacho during my stay on the island.

SERVES 8 -10 , 20 -30 bars (change servings and units)

Ingredients

2 (1 lb) packages of grated cassava, thawed (avail.at Asian markets in freezer)
1 (13 ounce) can coconut milk
1 (12 ounce) jar of gelatinous mutant coconut, rinsed (AKA MACAPUNO)
2 eggs
1/2 (14 ounce) can sweetened condensed milk
1/2 cup sugar (optional)

Directions

1
Preheat oven to 350°F.
2
Combine all ingredients in a mixing bowl and place in a 9X13 casserole dish.
3
Bake at 350°F for 20-30 minutes until toothpick comes out "clean" or golden around edges.
4
Cool or chill.
5
Cut into bars and eat.
6
Cassava is typically served chilled or room temperature but I start eating it as soon as it has cooled down enough. Delicious with coffee in the morning.