Ingredients:
1 kilogram cassava root
1 1/2 cups sugar
5 cups water
1 cup coconut cream
1/2 teaspoon salt
Special utensil: a brass wok
Preparations:
1. Peel the cassava roots and cut into 3″ pieces, wash thoroughly.
2. Mix the sugar and water in a brass wok, place on over the medium heat. When the mixture boils, and all the sugar has dissolved, strain through cheesecloth and bring back to the heat. When the syrup returns to boil once again, reduce the heat. Put in the cassava and boil until cooked through. The flesh will be clear and absorb most of the syrup. Turn off the heat.
3.Mix the coconut cream and salt together, bring to the boil, then remove from the heat.
4. Serve the cassava in syrup and spoon the salted coconut cream on top.
Serves 3-4
