Cassava Cakes

Name: Cassava Cakes
Yield: 70
Ingredients: For the dough:; 500g of yellow cornmeal; 2/3 cup of raw cassava flour; 2 cups of hot water with 1 tablespoon of oil; 2 1/2 to 3 1/2 cups of cold water; For the filling:; 1 cup of sweetened condensed milk; 6 bananas, sliced into thin rounds; For the syrup:; 2 cups of sweetened condensed milk; 1/2 cup of water

1
For the dough:
2
500g of yellow cornmeal
3
2/3 cup of raw cassava flour
4
2 cups of hot water with 1 tablespoon of oil
5
2 1/2 to 3 1/2 cups of cold water
6
For the filling:
7
1 cup of sweetened condensed milk
8
6 bananas, sliced into thin rounds
9
For the syrup:
10
2 cups of sweetened condensed milk
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1/2 cup of water

Ingredients

1
For the dough:
2
500g of yellow cornmeal
3
2/3 cup of raw cassava flour
4
2 cups of hot water with 1 tablespoon of oil
5
2 1/2 to 3 1/2 cups of cold water
6
For the filling:
7
1 cup of sweetened condensed milk
8
6 bananas, sliced into thin rounds
9
For the syrup:
10
2 cups of sweetened condensed milk
11
1/2 cup of water

Directions

1
In a bowl, combine the cornmeal and cassava flour, breaking up any lumps
2
Add hot water and mix well with a spoon
3
Gradually add cold water, mixing with your hands until you get a workable dough that can be opened
4
Open the dough on a lightly floured surface and cut out circles of about 8cm in diameter (optional: shape the cakes by hand)
5
Fill each cake with a little sweetened condensed milk and banana slices
6
Press the edges together with a fork
7
Fry in hot oil
8
For the syrup: melt the sweetened condensed milk in a pan over low heat, stirring to dissolve and thicken slightly
9
Remove from heat and pour over the cakes
10
Yield: 70 units
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Note: Cakes are served at breakfast, afternoon tea, or evening with coffee
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They can also be filled with cooked beef or pork.