Hi, Furizawa. Welcome back to another episode with me and Lenskirvian Kitchen. In today's episode, I'm going to first have I apologizing for not uploading any videos probably for the last six months or so because I've been extremely busy. Now today's Calvals is on the intraday and we have a lot of activities. So if you're here and you're using fascinating backgrounds, it's beyond my control. And tomorrow's Calvals, one day followed by Calvals Tuesday, we'll be having a lot of adult mass being displayed in the streets, a lot of kind of a lot of activities. So here's the place to be right now if you really want to have a good time. In today's episode I'll be sharing with you how I make cassava corn cassava please. Actually, one of my husband's favorite snacks. It's made the cassava coconut sugar, these are basically foundation ingredients. You can add sweet potatoes if you like, the black pepper even raisins. However you choose whatever you choose to do, but you're poor and you can add it. Okay, so without food, I'm not going to take you keeping much longer, we're going to go straight into making our cassava. Okay, so we're going to begin by preparing our coconut. Okay, so this is going to be using our coconut and cassava. Okay, I'm going to put them at the cassava and get that written. So, cook our cassava, we'll be greeting it on this side of the grater, we'll be greeting coconut on that side as well and a pumpkin on that side as well. All you begin, make sure you have your bacon dish present, you could use a fire extinguisher, you could use bacon pans. Here I have my grated cassava, my coconut, pumpkin, sugar, raisins, melted butter, some ginger, some nutmeg, cinnamon, salt, bacon powder, evaporated milk and vanilla essence. So, I'm going to combine all of these together. Before we start, you want to put your oven to heat for 350 degrees. So, I'm going to start by adding all my ingredients, start with a cassava, a pumpkin, coconut. I'm going to mix this together. Then, I'm adding my sugar. My raisins. My spices. Salt. Ginger. My butter. I'm going to mix this in. I'm going to use melted butter, I'm sorry, melted butter. In this case, I just use it soft. I just want to give this a good mix. Again, if you like, you could omit the raisins and you know, you could make it a little minor adjustments, but remember the foundation is the cassava, your sugar, your coconut. Okay. So now, I'm going to add some vanilla essence. And last but not least, I'm adding my milk to this. I'm going to prepare it for the center of the dish. Just smooth it up. And place it in the oven. We could leave this between an hour and an hour and 15 minutes. It's up to you. But I left mine so one hour and 15 minutes because I like a nice brown top. I'm going to check it now with a toothpick. Once it goes in and comes out dry, you know, your phone is ready. Okay, so this is the end here for my tips and tricks. If it is you would like to have on top of your phone a bit sticky, you know. Just mix some sugar and water, just light and just pass to the top of your phone. You're folding it back in the oven for about two to three minutes. And that will give it a nice stickiness to the top of your phone. Another tip I give is to make sure that you have sufficient liquids in your phone. Okay, you don't want to put that in your oven and it's dry because you want to have a very dry phone. The top will crack to the top and you would see the pieces of cassava floating to the top. Okay, that would be dry. Another tip is to make sure that your phone is cooked. Leave it in the oven until the skewer or your toothpick comes out, it's dry. It won't be completely dry because phone is sticky but it would not be wet. It would be just a tip sticky but not too sticky. So those are tips that I have and get in a lovely phone. So this is our nice hot sticky cassava phone.