For Steemit Iron-Chef this week, the theme given is beetroot. Living in Australia had taught me to love cooked beetroot slices...on my burger (long ago before I was vegan)! When I first came to Canada, people found it weird that I like beetroot slices on my burgers (and sandwiches sometimes). I love me some beetroots 😂 Thank you, Australia! ❤️
In Canada, I hardly consume cooked beetroots but fresh ones in my juicing days. As I hardly do juicing now, I opted ready to use cooked mini beetroots for my entry.
These roll cakes are based on Indonesian cassava cakes. I like entering challenges where I can introduce the world to my countries' (I have 4 countries I dearly called homes 😉) delicacies.
So here is my Coconuty Two-Tone Roll Cakes
Let's see how I made these baby rolls 😊
454 g frozen grated cassava, thaw
Unsweetened dessicated coconut
4 tbsp sugar (more if you'd like them sweeter - depending on the sweetness of your cooked beetroots)
3 ready to use mini beetroots with 1/2 tbsp of its juice from the package (I found this awesome cooked mini beetroots vaccumed sealed from Lithuania, for only $2!)
1/4 tsp vegan margarine
Salt to taste
Screwpine leaf (fragrant Pandanus leaf), tied in knots
In a bowl, mix cassava, margarine, sugar, 2 tbsp dessicated coconut, and 1 knot of Pandanus leaf.
Prepare steamer ready and steam this mixture for 15 minutes (until cooked, it will become sticky mass).
Meanwhile process mini beetroots and it's juice into paste
Once cassava is cooked, divide into two equal portions. Mix beetroot paste into one portion.
Spread and roll flat plain cassava, either using cling wrap, aluminum foil, silicone rolling mat. Do the same with beetroot cassava, separately.
Stack both and roll as you would roll maki sushi or Swiss roll cake. Let cool to room temperature before slicing.
Meanwhile steam 1/2 c dessicated coconut mixed with salt and another knot of Pandanus leaf for 5 minutes.
Serve sliced roll cakes with salted dessicated coconut and enjoy 😊
Thanks for looking!