Poudinn Maniok
Soft and chewy with a hint of crunchy from the coconut flakes, it’s very hard to stop at one 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.