- 500 g cassava root
- 300 g sugar
- 100 ml rose water
- 100g dried out coconut
- Peel the cassava root leaving white flesh then grate until finely shredded.
- Mix water with sugar and the peeled cassava then blend.
- Divide the mixture into portions then wrap in aluminum foil to cut into smaller cubes.
- Steam for 25 minutes then leave to cool in the fridge.
- Remove foil, cut into bite sized pieces then dust with shredded coconut.