Material:
500 grams of cassava
200 ml thick coconut milk
150 grams of sugar
2 pieces of pandan leaves
1/2 tsp vanilla
1 tsp salt
1.5 liters of water
How to make:
Peel and cut cassava. Clean the water and add cassava. Add the pandan leaves and vanilla. Boil until the water shrinks. Sugar and salt. Boil until cassava ripens and water runs out, set aside. Prepare a new skillet and put coconut milk, salt, and stir until cooked. Serve cassava with a splash of delicious sauce.
