Cassava is a root that is very popular in Africa and Philippines. In India we usually eat it steamed like a snack.
It is also one of the main ingredients in the Sabudana.
For this recipe you need to scrape the dark skin and then finely grate it. Its slightly tiring work but its a sturdy vegetable so you can do it quite fast.
In a mixie, blend together brown sugar, white sugar, coconut and fresh rosemary leaves.
In this mixture incorporate butter. Once its fully mixed beat in 2 eggs.
Add the grated cassava and after mixing it, let it sit for 5-10 mins.
Then mix it again and add 5 tablespoons of milk powder and little salt.
Blend them before pouring into a buttered dish.
Bake in a preheated oven for 45 mins at 180 degrees Celsius. Check if its done by pricking with a knife.
If it comes clean then let it cook another 5-6 mins at 200 degrees with only the top heater on.
Let it cool outside the oven for 10-15 mins.
The amazing aroma in the house is an added bonus.