Brunei - Coconut Sweet Potato Cake (Getuk Lindri)

Coconut Sweet Potato Cake 

(Getuk Lindri)

Ingredients

-       2 lbs. cassava 200 gram granulated sugar

-       ½ tsp. vanila

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

-       100 cc water

-       food color

-       Molder

Directions

-       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.

-       Then put them onto a serving platter, and sprinkle with grated coconut.

-       Serve at room temperature, or refrigerate for an hour and serve chilled.

Makes 10-12 servings.