Island coconut cassava buns give the site another Pacific-friendly baked snack built around cassava and coconut rather than standard flour-heavy breads. They help round out the bun and tea-time section with a root-crop angle.
If you enjoy this style of Pacific cooking, you may also want to try lolo bun, cassava coconut rolls.
Ingredients
- 2 cups grated cassava
- 1 cup flour
- 1/2 cup coconut milk
- 1/3 cup sugar
- 1 teaspoon baking powder
Instructions
- Mix the cassava, flour, sugar, baking powder, and coconut milk into a soft dough.
- Shape into small buns.
- Place on a greased tray.
- Bake until cooked through and lightly golden.
- Cool slightly before serving.
Helpful Tips
- Do not overwork the dough.
- Serve warm for the softest texture.
FAQ
Are cassava buns sweet?
They are usually lightly sweet and snack-like.
Can frozen cassava be used?
Yes, as long as it is thawed and excess moisture is managed.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 149 kcal |
| Fat | 3.1 g |
| Saturated Fat | 2.1 g |
| Carbohydrates | 94.7 g |
| Protein | 6.2 g |
| Sodium | 16.2 mg |
| Cholesterol | 0 mg |
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