serves
4
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
My Secret Ingredient
Watch the full episode here
G
Watch the full episode here
G
Ingredients
- ½ butternut pumpkin, peeled and chopped into 2-3 cm pieces
- 60 g (⅓ cup) cassava flour
- cooking spray
- 55 g (¼ cup) caster sugar
- 200 ml coconut milk
- ½ tsp sea salt flakes
- toasted coconut flakes, to serve
Instructions
- Place the pumpkin in a saucepan, cover well with cold water, then simmer over medium high heat until very soft. Drain well, return to the pan and mash until smooth. Scatter the pumpkin with the cassava flour and mix well.
- Preheat the oven to 180˚C. Line a baking tray with baking paper.
- Shape the pumpkin mixture into golf ball-size balls and place on a lined baking tray. Spray the balls with a little oil. Bake for 10 - 15 minutes or until golden at the edges and cooked through. Set aside to cool slightly.
- Meanwhile, place the sugar, coconut milk and salt in a saucepan and stir over low heat until the sugar is dissolved.
- To serve, divide the balls among bowls, spoon over the sauce and scatter with toasted coconut.
Note
• Tapioca starch is extracted from the cassava root, whereas cassava flour is the whole root dried and ground. Cassava flour has more fibre and offers a nuttier flavour than the tapioca starch. You can find cassava flour in Brazilian specialty stores.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
My Secret Ingredient
