Page 121 - Slide 1

Cassava Carioca Balls

3 c grated cassava
2 c glutinous rice flour
3 c shredded coconut

3 ¾ c coconut cream
8 c vegetable oil for frying

For the topping:
2 c coconut cream

1 ¼ c dark brown sugar

In a bowl, combine the cassava, glutinous rice flour, coconut cream,

and coconut meat. Form into balls and deep-fry in boiling oil.

Don’t
Drain oil using paper towels, set aside. overheat.

In a casserole, heat up coconut cream and sugar till it turns into

syrup. Coat the cassava carioca balls and serve on wilted banana
leaves.

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