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250 g sugar (can be added or reduced according to taste)
1 tsp salt
1/2 tsp vanilla powder
60 g melted margarine
60 g thick coconut milk (I used 1 small pack of instant coconut milk)
3 large bananas (you can substitute other bananas)
6 banana leaves for wrapping
Sprinkled
250 g of grated coconut is given a little salt and then steamed for about 15-20 minutes
How to Make Princess Noong / Glasses Cake
Wash the peeled cassava. Drain briefly then grate. Squeeze the grated cassava with a cloth until some of the water goes down and is not muddy (no need to get too rough).
Mix cassava with sugar, salt, vanilla, coconut milk and melted margarine. Divide into 3 parts, each part is colored with pink, yellow, green or according to taste. Divide each dough into 6 parts.
Peel the banana and cut it into 2 parts.
Take a piece of banana leaf, place the red yellow green cassava mixture in a row, flatten it and then place a piece of banana on it right in the middle of the dough. Roll the leaves until the bananas are wrapped neatly with the cassava mixture. Trim and pin the ends with a toothpick or stick. Continue until the bananas and cassava dough run out. Steam for about 30 minutes. Let cool just cut into pieces. Serve with a sprinkling of coconut.
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