Cassava Pudding

Ingredients

• Cassava5 cup (1000 g)
• Granulated Sugar3 cup (600 g)
• Salt1 teaspoon (5 g)
• Cinnamon1/2 teaspoon (2 g)
• Lemon Juice1 tablespoon (15 g)
• Water5 tablespoon (75 ml)
• Milk4 cup (960 ml)
• Egg1 count (55 g)

Instructions

1. 1

   Step 1

   For this recipe you need previously peeled and washed cassava.

2. 2

   Step 2

   For the Honey: In a pan add half of the sugar, water and lemon juice.

3. 3

   Step 3

   Bring to medium-low heat until the sugar is diluted. Do not stir with a spoon.

4. 4

   Step 4

   Butter a bowl and pour the hot honey. Let stand until the honey is solid.

5. 5

   Step 5

   Cut the cassava into small pieces

6. 6

   Step 6

   Place the cassava in a food processor and blend. You can also grate it.

7. 7

   Step 7

   Preheat the oven to 356 °F (180 °C).

8. 8

   Step 8

   In a blender, add the cassava with the remaining ingredients and blend.

9. 9

   Step 9

   Pour the mixture into the baking pan and bake at 356 °F (180 °C) for 60 minutes.

10. 10

    Step 10

    Let cool, remove from the baking pan and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cassava Pudding can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.