From the recipe collection
Linubian Rosario
Rosario-style linubian made by pounding tender cassava with coconut, sugar, and margarine until smooth and dense.
- Prep time
- 25 min
- Cook time
- 45 min estimate; allow the full cassava product preparation and cooking time
- Yield
- 8–10
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Ingredients
Tick ingredients as you prepare.
Method
- Use packaged processed sweet-cassava chunks specifically labelled for boiling and mashing. Complete every preparation step stated on the package before weighing; do not substitute fresh, bitter or unidentified roots.
- Boil the prepared chunks in plenty of fresh water for the full time specified by the producer and until completely tender. Drain thoroughly and discard the cooking water; remove any remaining woody fibres. Do not shorten the labelled process based on softness alone.
- While still warm, pound or mash the cassava until smooth, removing any remaining fibres.
- Toast the grated coconut lightly, then mix it into the warm cassava with sugar, salt, margarine or butter and the optional vanilla.
- Continue pounding or stirring until the mixture is cohesive, glossy, and free of dry lumps.
- Press into a banana-leaf-lined tray and smooth the top with an oiled spatula.
- Cool until firm enough to slice and finish with toasted coconut if desired.
