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Kuchu (sweet cassava cake): recipe illustration
Desserts

Kuchu (sweet cassava cake)

A soft, dense cake made with grated cassava, desiccated coconut and coconut milk, flavoured with cinnamon. A traditional Bonaire dessert, baked until the top turns golden.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

437 kcal per serving

Protein
4.4 g
Carbohydrates
57.3 g
of which sugars
27.7 g
Fat
20.5 g
of which saturated fat
15.4 g
Fiber
3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C and butter a 24 cm pie dish.
  2. Split the vanilla pod and scrape the seeds into a large bowl.
  3. Add the grated cassava, sugar, cinnamon, salt and coconut, then mix.
  4. Stir in the beaten eggs, coconut milk and melted butter until smooth.
  5. Pour the mixture into the dish and smooth the surface with a spatula.
  6. Bake for 40 to 45 minutes, until the top is golden and a knife comes out clean.
  7. Let it cool completely before cutting so the texture stays firm.
  8. Serve warm or cold, optionally with a little crème fraîche.

Variations and tips

Raisin version. Add 30 g of raisins soaked in white rum… or simply in warm water if you'd rather avoid alcohol.

Using what's easy to find. Frozen cassava is sold in Caribbean and Asian grocery stores; fresh cassava must be peeled and finely grated.

More ideas

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Original Ecomely recipe.