Recipe by: Djoemirah de Vette
Source: Cookbook “Het beste uit de Surinaamse keuken” – best of suriname cuisine
Ingredients
- 250 gr coconut (grated without the skin)
- 1 kg tapiocas (grated)
- 100 gr raisins
- 100 gr butter
- 3 eggs
- 2 tps vanilla-essence
- 2 tps almond essence
- 200 gr sugar
- 1 tps cinamon
- ½ tps salt
- 2 ½ dl milk or 400 ml coconut milk
Instructions
- You can get the tapioca and coconut grated at the wetmarket
- Mix coconutmilk with the grated coconut, let it soaks well
- Melt the butter
- Wash and dry the raisins
- Beat up the eggs with the essences and sugar
- Mix all ingedrients with the tapioca and coconut in a greased ovenpan
- Bake for about 1 hr in a preheated oven. 190 o C degrees
Download PDF version here: surinamese-bojo-tapioca-cake-djoemirah-de-vette
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