Singkong Thailand-Cassava dessert with coconut cream
Saturday, November 29, 2014
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I can’t get enough with classic traditional dessert, it always remain humble and never become overboard to my palate, besides that I always tempting having them as my dessert course to end my feast, they’re just specialty not to be missed.
This time im going to share an easy recipe made from cassava root, candied cassava with coconut sauce. Cassava root is known as the source of Tapioca flour, it also makes a satisfying sweet dessert with gloriously tasty, sticky, chewy bite and delicious.
I got hooked with this of dessert as I find it very addictive, the balance of the sweetness comes from candied cassava and the saltiness comes from coconut sauce stands flawlessly yummy!
I got hooked with this of dessert as I find it very addictive, the balance of the sweetness comes from candied cassava and the saltiness comes from coconut sauce stands flawlessly yummy!
There are two types of cassava, the regular white type and pretty hard to find` yellow cassava, as I was lucky enough, I could find the yellow cassava at the traditional market so I decide to make this dessert according to the suggestion.
However, if you couldn’t find the particular yellow cassava, you can use the regular cassava but it would give you different texture
However, if you couldn’t find the particular yellow cassava, you can use the regular cassava but it would give you different texture
Serving: 6
Time: 45minutes
Ingredients
500g yellow Cassava
160g regular sugar
4 cups Water
5 pandan leaves
1/2 teaspoon sea salt
1/2 teaspoon sea salt
For the coconut sauce
1 ½ cups coconut milk
1 ½ tablespoons corn starch (dissolve with small amount of water)
5 pandan leaves, knotted
Pinch of sea salt
Pinch of sea salt
Peel the cassava root, cut into approx 6cm lengthwise and wash clean.
In the tick bottom large saucepan add in the sugar, pandan leaves, salt and cassava, make sure to arrange the cassava in one layer so they can be caddied evenly.
Add in water and make sure that the cassava completely covers up with water.
Cook over medium heat until the water has bubbling approx 10-15 minutes.
Once it bubbling, reduced the heat to low and gently cook for another for 30 minutes or until the cassava is candied and translucent * lid on but not completely covers up, just give a little space to release the steam.
Gradually stir and turn the cassava using a wooden spoon during the cooking process. Handle gently and do not over stir, as it will break the cassava.
In a heavy-bottomed saucepan, combine the coconut milk, pandan leaves, salt and cornstarch mixture.
Bring the mixture to the a boil over medium heat, stir while boiling until the mixture is thicken about 10 minutes.
Discards the pandan leaves and transfer in a jug and let it cool down.
Note:
Suggested cooking time if you feel the cassava is not fully candied, just add a little more water and continue cooking. When the Cassava root is fully cooked the flesh will become almost translucent.
The coconut sauce helps to offset the sweetness of the candied cassava
The coconut sauce recipe can be doubled for serving of 6 people
