Brunei Coconut Sweet Potato Cake -Getuk Lindri

Servings: 10-12

Ingredients:

2 lbs. cassava

200 gram granulated sugar

½ tsp. vanilla

1 cup steamed fresh-grated coconut, mixed with 1 tsp. salt

100 cc water

food color

Molder

Cooking Instructions:

Put in sugar and vanila in a large stockpot with water and bring it to a boil. Steam cassava until soft. Peel cassava. Mash cassava while still hot and pour the water mixture and food color (what ever color you like) and blend well. Use a moulder to mould the mixture. Then put them onto a serving platter, and sprinkle with grated coconut. Serve at room temperature, or refrigerate for an hour and serve chilled.

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