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[img]https://burst.shopifycdn.com/photos/carrots-kale-and-corn.jpg?width=746&format=pjpg&exif=0&iptc=0[/img]But before we talk
about these coconut cassava bars, let me tell you a bit about myself.[img]https://burst.shopifycdn.com/photos/something-fishy-going-on.jpg?width=746&format=pjpg&exif=0&iptc=0[/img] I am originally
from Freetown, Sierra Leone (exactly like Bintu!) but I reside in New York with my husband where I am a graduate college student.

I love cooking very much and tiramisu cheesecake sorted I discover myself often in the kitchen whipping up something delicious.

I talk about my favorite recipes and baking tips on my blog
page. Oh, I also have a deep obsession with sneakers and
collect a few too many than the hubby should. But hey, a
woman needs her sneakers.
Ok back again to these coconut cassava pubs we've here.

Probably one of the most popular starches in Sierra Leone is definitely cassava (tapioca).
We appreciate it in various ways; from utilizing the leaves inside our famous
Cassava leaves to drying grated cassava to make gari", a grain we make as rice occasionally. When Bintu asked me to share a Sierra Leonean-themed recipe with you men today, I knew I wanted to incorporate cassava in it somehow. A different one of the best things from home is new coconut we get being from the tropics. I came across ways to combine these two elements in these coconut cassava bars.
The bars are made up having a wedding cake base that is soft, flavorful and chewy! Utilizing a mix of cassava, condensed dairy and coconut milk, the wedding cake base is very moist. The bars are topped using a solid coconut coating that hair in more flavor. Oh do I talk about these bars are gluten-free too? Yes, delicious and healthy!!
I hope you love them and also have a taste of the Sierra Leonean motivated dessert!! Bintu, thank you quite definitely for allowing me hang out here today.
Happy Holidays!!
6oz (3/4 glass) coconut milk
1 tbsp unsalted butter, melted
1 huge egg and 1 large egg white, space temperature and lightly beaten
16oz (1lb) frozen grated cassava, thaw in fridge for 1 day , nor drain
1oz (1/4 cup) coarsely chopped macapuno (sweetened coconut strings)
1oz (1/4 glass) grated sharp cheddar cheese
1 large egg yolk, area temperature and beaten
1oz (¼ glass) chopped macapuno, plus more for serving
Preheat oven to fan assisted 180C / 200C / 400 F / gas 6.
Grease a 8 x 8-in . square baking pan and series with greased parchment paper.
In a big bowl, dissolve cornstarch with water and whisk in all the liquid ingredients and sodium until combined.
Then add cassava, macapuno and cheese and mix until equally combined.
Pour combination into prepared pan and bake for 35 mins.
While cake bottom is baking, make the topping.
In a small dish, dissolve cornstarch with 2 tbsp coconut dairy.
Then add the rest of the coconut dairy, condensed milk and egg yolk and whisk until combined.
Pour the mixture into a little saucepan and make over medium-high warmth stirring constantly until mix thickens. Remove from temperature and stir in macapuno. Reserve until needed.
Remove baking skillet from oven after 35 mins.
Increase oven temperature to fan assisted 200C / 220C / 425 F / gas 7.
Pour the topping mix on the bars and spread evenly with spatula. Return the pan towards the oven and bake for 15-20 mins or until the top is golden brown. Transfer to some chilling rack and allow bars cool totally before slicing into pubs with a serrated knife.
We used freshly grated cassava and it worked great
You'll find macapuno in specialty stores such as your Asian market. If you fail to find (that i couldn't), you should use sweetened coconut flakes.
Formula adapted from 6Bittersweets with hyperlink (-)
I love everything you guys are usually up too. This sort of clever work and coverage!
Continue the amazing works guys I've included you men to our blogroll.
which is also happening with this paragraph that i am
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