My dad likes to reminisce about Mauritian food from his childhood and he’s always telling me about snacks that we can’t seem to find anywhere now. Poudinn Maniok is definitely one of those! Read on to learn how you can resurrect this once ubiquitous treat in the comforts of your own home.
INGREDIENTS
6
RECIPE STEPS
11
TOTAL TIME
3 h 25 m
Why You Need This Recipe
- It is hard to find this dessert in the supermarket
- This recipe will give you a generous serving of Cassava Pudding without added effort which is perfect for a party
- Most other recipes contain milk and traces of butter but our recipe is 100% vegan
About Poudinn Maniok
This recipe is a vegan version of the popular Mauritian street snack, Poudinn Maniok. Soft and chewy with a hint of crunchy from the coconut flakes, it’s very hard to stop at one. Luckily, this recipe yields 36 generous pieces of Cassava Pudding for you to enjoy to your heart’s content.
Since the names of Mauritian cakes can be a bit confusing, the cassava cake you were looking for might not actually be Poudinn Maniok. Have a look at our Gato Maniok recipe here instead.
Star Ingredient
Cassava (Maniok)
Cassava is a long, tuberous, starchy root. Its snowy white flesh is enclosed by a brown, coarse shell. It is native to Brazil and very popular in Latin American and Caribbean cuisines.
READ MORE: Why it is critical to prepare cassava properly before cooking →
Other ingredients
- Coconut milk, or other plant-based milk
- Sugar
- Vanilla Essence
- Coconut oil
- Desiccated Coconut, fine (for coating)
Scroll to the bottom to find the full list of ingredients and detailed recipe.
Prepping Tips
The cassava skin is more like a bark than the skin of a potato. Therefore, you will need to use a knife instead of a vegetable peeler to remove it. Fortunately, the skin actually comes off easily. Here are my tips on how to peel cassava like a professional:
- Cut off the ends of the cassava
- Slice the cassava into more manageable pieces (approximately 8 cm in length)
- Using your knife, score the skin of the cassava lengthwise, then insert the blade of the knife between the outer shell and the meat
- Gently pry the skin away from the inside and it should come away quite easily
Complete Recipe Steps
Here’s a summary of the steps you need to follow to make Poudinn Maniok.
1
Preheat the oven to 180°C.
2
Wash the cassava thoroughly and then peel off the outer bark. See notes for detailed tips on how to peel cassava.
Scroll to the bottom for the printable recipe card
3
Wash the peeled cassava once more to remove any excess dirt.
4
5
6
7
8
9
After 30 minutes, remove the Poudinn Maniok from the oven and carefully remove the aluminium foil.
10
Dust the top of the pudding with fine, desiccated coconut and allow to cool. Once cool, allow the pudding to set in the fridge for 2 hours.
11
How to Serve Poudinn Maniok
Cassava Pudding is best served when it’s fresh. It needs to be set in the fridge for 2 hours before cutting. And then allow the cake to come to room temperature (15-20 minutes) before serving.
Any leftover Poudinn Maniok can be kept in the fridge in an airtight container for 3-4 days. However, you shouldn’t freeze the Poudinn as it can affect the chewy texture.
Recipe FAQs
Can I peel my Cassava root with a vegetable peeler?
No, the skin of the cassava root is much thicker than a potato and cannot be peeled with a vegetable peeler. It is best to use a knife, or a paring knife if you have one, to score the skin and gently pry it away.
How do I stop my Cassava Pudding from sticking to the pan?
I prefer using coconut oil to grease my baking and steaming pans because I find coconut oil the most giving when it comes to removing the cake later. However, if you don’t have coconut oil readily available, feel free to use a coating of any neutral-flavoured oil or a cooking spray.
How long can I keep Cassava Pudding?
Cassava Pudding can be kept in the fridge in an airtight container for 3-4 days. However, you shouldn’t freeze the Poudinn as it can affect the chewy texture.
Printable Recipe Card
Poudinn Maniok
Equipment
- 1 23 cm x 23 cm x 5 cm square baking pan
- box grater
- blender
Ingredients
- 1 kg cassava (maniok)
- 400 ml coconut milk or other plant-based milk
- 400 g sugar
- 2 tsp vanilla essence
- coconut oil
- 250 g desiccated coconut fine, for coating
Complete Recipe Steps
- Preheat the oven to 180°C.
- Wash the cassava thoroughly and then peel off the outer bark. See notes for detailed tips on how to peel cassava.1 kg cassava
- Wash the peeled cassava once more to remove any excess dirt.
- Grate the cassava finely using a hand grater on a stable work surface. Immerse the grated cassava in a large bowl of water to prevent it from drying out while you are grating.
- Place the grated cassava into a blender, then add milk and blend until smooth.400 ml coconut milk
- Add sugar and vanilla essence to the blended cassava and pulse the blender for another 2 seconds.400 g sugar, 2 tsp vanilla essence
- Grease a 23 cm x 23 cm baking pan using coconut oil or butter.coconut oil
- Pour mixture into a baking pan, cover with aluminium foil and bake in the oven for 30 minutes.
- After 30 minutes, remove the Poudinn Maniok from the oven and carefully remove the aluminium foil.
- Dust the top of the pudding with fine, desiccated coconut and allow to cool. Once cool, allow the pudding to set in the fridge for 2 hours.250 g desiccated coconut
- To serve, cut the Poudinn Maniok into slices, then coat the other sides with desiccated coconut before presenting on a serving plate.
Notes
- Despite how tough it looks, the outer cassava shell actually comes off easily. Here are my tips on how to peel cassava like a professional:
- Cut off the ends of the cassava root and discard
- Slice the cassava into more manageable pieces (approximately 8 cm in length)
- Using your knife, score the skin of the cassava lengthwise, then insert the blade of the knife between the outer shell and the edible part inside
- Gently pry the skin away from the inside and it should come away quite easily
- I usually get about 36 pieces (approximately 2.5 cm x 6 cm each) of Poudinn Maniok from this recipe because I like the traditional look of the long fingers. However, please feel free to cut the Poudinn as you desire.
I can eat it anytime during the day. Tastes so good. Tempted to try using your recipe. 😋