👨‍🍳 조리법

1. 1

   Peel and finely grate the cassava. Squeeze out any excess liquid.

2. 2

   In a bowl, combine the grated cassava, grated coconut, brown sugar, grated ginger, coconut milk (or water if needed for moisture), and a pinch of salt. Mix thoroughly until well combined. Adjust sugar to your preference.

3. 3

   Prepare the wrapping: If using banana leaves, soften them by briefly passing them over a flame or dipping them in hot water. Cut into manageable squares. If using aluminum foil, cut into similar-sized squares.

4. 4

   Portion the mixture: Place about 3-4 tablespoons of the cassava mixture onto each banana leaf or foil square. Fold the leaves/foil to create neat, sealed parcels. Ensure they are tightly wrapped to prevent leakage.

5. 5

   Steam the vakalolo: Place the parcels in a steamer basket over boiling water, or in a pot with a few inches of boiling water. Steam for 45-60 minutes, or until the cassava is tender and cooked through.

6. 6

   Serve warm. Vakalolo can be enjoyed as is, or with a drizzle of caramel coconut sauce (made by melting brown sugar with coconut cream and simmering until thickened).