Cassava Pone
Aug 8, 2023
"Finely grated cassava blended with shredded coconut, melded with condensed milk, and spiced with cinnamon, nutmeg, and black pepper is what makes pone. It is quite the laborious task to grate down the cassavas but well worth the effort. This gooey flourless cake is a specialty item in Guyanese bakeries and one of my all-time favorite Guyanese baked goods. The end pieces are where it’s at! The crisped edges contrast delightfully with the gooey interior, making them an ideal go-with for a cup of tea." -- Salmah
This recipe was shared by Salmah in Episode 8 of Season 2 of The Great American Recipe.
This recipe was shared by Salmah in Episode 8 of Season 2 of The Great American Recipe.
- Servings
- About 20 slices
- Course
- Breakfast and Brunch
Ingredients
- 3 medium to large cassavas (about 4 pounds), peeled and cut into thirds
- 2 cups finely shredded grated coconut
- 1 (14-ounce) can sweetened condensed milk
- 1 (14-ounce) can coconut milk
- 3 tablespoons ground cinnamon
- 1 tablespoon freshly grated nutmeg
- 2 teaspoons freshly cracked black pepper
- 1 teaspoon salt
- 3 large eggs
- 1 (12-ounce) can evaporated milk
- ½ cup white sugar
- ½ cup packed light brown sugar
Instructions
-
Preheat the oven to 350 degrees F. Grease 2 (9 × 9) baking pans or 1 (13 × 9) baking pan.
-
Finely grate the cassavas, either by hand with a box grater or in a food processor with a grating disk. (If you’re using a food processor, you may need to cut the cassavas into pieces to fit the food processor tube.)
-
With a clean tea towel, squeeze the excess liquid from the grated cassava and transfer it to a bowl. Add the shredded coconut, condensed milk, coconut milk, cinnamon, nutmeg, pepper, and salt, and stir to combine.
-
In a separate medium bowl, whisk together the eggs, evaporated milk, and sugars until well blended.
-
Slowly stream the egg mixture into the cassava mixture and stir to combine.
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Pour the batter into the prepared baking dish(es) and spread it out evenly with a rubber spatula.
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Bake until the edges are set and golden and a toothpick inserted in the center comes out clean, 25–30 minutes. Let the pone cool and set for 10 minutes before slicing.
