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Surinamese Cassava Coconut Cake
Bojo
Bojo is a beloved, naturally gluten-free Surinamese cake made from grated cassava and coconut, offering a dense, sticky texture with a hint of rum and spices. It's a popular dessert for celebrations.
ð§ ææ
- 1 kg Grated cassava(fresh or frozen, thawed if frozen)
- 1.5 cups Grated coconut
- 1 can Coconut milk
- 1 cup Non-dairy milk(e.g., soy milk)
- 0.5 cup Vegan butter(melted)
- 1 cup Cane sugar
- 0.25 cup Raisins
- 2 tsp Cinnamon
- 1 pod Vanilla extract
- few drops Almond extract
- 0.25 cup Rum(optional, for flavor)
- 1 tsp Salt
ðšâð³ äœãæ¹
- 1
Preheat your oven to 175°C (350°F). Grease an oven dish.
- 2
In a large bowl, combine the grated cassava, grated coconut, cinnamon, salt, and cane sugar. Mix well.
- 3
In a separate bowl, whisk together the coconut milk, non-dairy milk, melted vegan butter, vanilla extract, almond extract, and rum (if using).
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Stir in the raisins.
- 5
Pour the batter into the prepared oven dish and spread evenly.
- 6
Bake for approximately 1 hour, or until the cake is golden brown and a skewer inserted into the center comes out clean.
- 7
Let the cake cool slightly before cutting into squares and serving.
ð¡ ããã®ã³ã
- âIf using frozen grated cassava, thaw it completely and squeeze out any excess moisture.
- âFor a richer flavor, you can add a tablespoon of nutmeg.
- âBojo is traditionally served at room temperature or slightly warm.
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- Add pineapple chunks for a tropical twist.
- Top with toasted coconut flakes before baking for extra crunch.