Cassava Mini Ingredients:
1 3/4 cups cassava flour
1/4 cup powdered munggo
1 cup sugar
1 cup diluted milk
½ cup margarine
2 tsp baking powder
Peel and grate the cassava with a fine grater into a large bowl.
Peel and grate the white sweet potato into the same bowl.
Squeeze out the grated cassava and sweet potato mixture in a cheesecloth into a separate bowl. Set aside the liquid.
Pour the liquid away. You will be left with the starch at the bottom of the bowl. Add the starch to the grated cassava and sweet potato. It will act as a thickening agent.
Pour the coconut milk into the mixture, and mix thoroughly to obtain a texture similar to mashed potatoes.
Preheat the oven to 375 F.
Line an 11×9 inch baking dish with banana leaves. Pour the pudding mixture and flatten the surface with the back of a spoon.
Fold the banana leaves over the cassava mixture to cover it. Add banana leaves if necessary.
Bake for at least 2 hours.
Set aside to cool for at least one hour so the pudding hardens.
Cut squares and serve with grilled whole reef fish.