How to make Cassava Pone

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is more affordable.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with fewer calories, while brown sugar is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can save costs.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried apricots

Dried cranberries offer a tart flavor, while dried apricots can be more economical.

Prepare a regular mixing bowl with a fine strainer over it to dry the ingredients.

Add 4 cups of minced cassava to the bowl, ensuring it is thawed if frozen.

Press the cassava down to remove excess moisture and set aside.

In a separate bowl, combine 1 cup of evaporated milk, 1 cup of brown sugar, 1 teaspoon of vanilla essence, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of ground cinnamon, and 1 teaspoon of freshly grated nutmeg.

Grate about 1 teaspoon of fresh ginger into the mixture and stir to combine.

Add 1 teaspoon of baking powder and 4 tablespoons of vegetable butter to the mixture.

Optionally, add raisins to the mixture for surprise bites.

Fold in the cassava, coconut, and pumpkin mixture gently to maintain a light texture.

Blend the mixture until creamy, ensuring a smooth consistency with a little crust on the outside.

Preheat the oven to 350 degrees Fahrenheit.

Spray cupcake tins or a loaf pan with cooking spray to prevent sticking.

Fill each cupcake tin with about half a cup of the mixture without pressing down.

Bake the cupcakes for 25 minutes and the loaf for 35 minutes, setting two timers accordingly.

Check for doneness by inserting a skewer or knife into the center; it should come out clean.

Let the cassava pone cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens