Hope you had a wonderful Easter holiday(s). If you have been reading this blog for quite some time you probably know that I am a hard-core (OK, that’s a little bit of an exaggeration) lover, cook(er) and eater of savory foods. I love dessert too …occasionally. What I love most about dessert is the small portions. Unlike large portions(think cake slice), small portions can help you control your intake(sometimes…I think), unless the whole batch of those small sweets is guzzled by one person(happens a lot!). These cassava balls are a delightful treat that is surprisingly well textured and flavorful. How they happened is as baffling to me as it will be to you. I believe that random spur-of-the-moment creations are one of the best. Do you agree with me? Shall we make some cassava balls?
What you’ll need:
½ Kg. Grated cassava
2Tbsp. Baking flour
¼ C. Milk
A drop of vanilla extract
Pure chocolate bar
Squeeze excess water out of the grated cassava and then put it in a bowl. Add sugar, milk and vanilla and stir. Add the flour and keep stirring. Using your hands, form bite-size balls. Bake for twenty minutes or until slightly golden brown. Remove from oven and let them cool. In a separate small bowl, melt chocolate bar. Once fully melted, dip the rounded side of the cassava ball half way in the melted chocolate. Repeat the method till all the cassava balls are coated with melted chocolate. Crush the biscuits and groundnuts and sprinkle them on top of the balls and insert toothpicks. chill for 30 minutes. Serve as dessert…if they are not consumed by the time the whole preparation method is done ha!
You will get textured chewy mixed flavors all in one ball. Isn’t that awesome? One thing I observed with these cassava balls is that the flavors intensify as time goes by. So you may want to let them sit in the refrigerator or at room temperature for quite some time(probably like three hours or so) before serving or eating them.
Do you prefer large portioned desserts or small treats?
PS: You might need more or less baking flour to get a perfect ball. It takes practice. The key is not to make it doughy. You still have to be able to taste and chew the grated cassava.
PPS: I used an oven toaster. If you are using a real oven the settings should be the same as the ones used to bake cookies.