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Sunday, June 4, 2017

Cassava Cake ( Dhandi Aluvi boakibaa)


Cassava is grown around Maldives, and one of the most well known recipes using cassava is this cassava cake. Locally known as dhandi aluvi, maybe because it resembles a stick (dhandi) and is a root vegetable like potato (aluvi).
 My husband once brought some very fresh Dhandi aluvi or cassava for me to cook and I have to say its probably the most freshest ones I have ever  handled. No blue veins or  stringy bits , very nice and  white flesh.  In this recipe I took a short cut when it came to ground rice as I was running out of time and needed to get it done before I headed to fetch little one from school. So I used store bought ground rice.


Recipe : Cassava Cake ( dhandi aluvi boakibaa)

2 1/2 cups grated cassava
2 1/2 cups grated young coconut (known as gabulhi here in Maldives or if unavailable regular coconut) refer here to figure out the difference :)
2 cups sugar
1/2 cup finely ground rice ( if making from scratch,soak the rice for atleast 4-5 hours, drain well, toast in a switched off hot oven for 10 minutes and then grind to a powder)
2 tbsp rose water
1-2  tbsp oil ( I used corn oil), for greasing

Preheat oven at gas mark 200 degree C.  Grease an 8- 8.5 inch round pan with oil. Set a side.

Clean the cassava by removing the brown skin with the end of a sharp knife. Then the second tough layer. Cut into large chunks  then in half . Remove any woody  centre and grate using the fine side of the grater.

Place  the grated cassava and the coconut in a food processor or grinder and process to break them down equally and make it more fine. Add the sugar and pulse a couple of times .

Remove to a large bowl and mix with the fingers a few times. Add ground rice and rose water and mix well.

Spread on the prepared  tray and Bake ( middle shelf)  for about 45 minutes to 1 hour till the top is a rich golden brown and a skewer comes out clean when inserted into the cake and the sides of cake starts to leave the pan.

Remove and cool completely in the pan before inverting onto a chopping board and cut into  squares and serve. Store in an air tight container for a day or two in the fridge.



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