Let me start by saying I was never a lover of cassava pone. It wasn’t the taste that was the issue, it was the texture. I absolutely loved the crispy ends and bottom, but when it came to the thick, gel-like middle I would shy away from it.
After years of not eating cassava pone, I decided to give it a second chance and had a light bulb moment. Instead of making a thick pone, similar to cake, simple make thin bars. This would ensure that there would be a higher ratio of crispy, crunchy edges to middle.
This is how cassava pone should be made. Needless to say I could not stop snacking on these sweet little squares of perfection as taste of brown sugar, nutmeg and cinnamon danced across my tongue. Whether thick or thin, the flavor is outstanding.
How do you prefer your cassava pone? Thick or thin?
2 cups grated cassava
1 cup fresh grated coconut
1 cup brown sugar
4 tbsp melted butter
½ cup milk
¼ tsp ground nutmeg
1 tsp cinnamon
½ tsp fresh ground ginger
1 tsp pure vanilla extract
Preheat oven to 350 degrees. Put all ingredients in a large bowl and mix well to combine. Pour into a greased 9 inch pie or cake pan. For a thicker pone use a smaller pan. Place into preheated oven and bake for 50 minutes or until golden brown.