This dish was inspired by a very viral dish in my country. They call it Thai cassava, if usually served with whipecream or milk this time I replaced it with thick instant coconut milk without any additions. Thai cassava is indeed a very easy process to make, made from cassava with a splash of coconut milk fla on top of it adds a very authentic taste.
Now in making Thai cassava, it would be nice to use selected cassava that has a soft and sweet texture like the one I used. And you should use fresh cassava so that the results are maximized and certainly delicious. Cassava is very easy to find in my country, but still cassava has various types, now as usual the cassava I use is the type of cassava bread, the texture is softer not dense and the taste is sweeter than other types of cassava.
Making thai cassava is a great way to treat your guests to a delicious and quick dessert. The easy process is of course very delicious with spectacular flavors I'm sure everyone will also really like this. If you're curious, check out the step-by-step recipe below!.
Ingredients Used
65 ml instant coconut milk
sesame seeds to taste
2 pandan leaves
2 tablespoons sugar
1 teaspoon salt
Making Procedure
Cassava Preparation
Cut the cassava according to taste, here I cut by splitting 2 parts of cassava then cut it with a thickness of approximately 4 cm.
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Bring 500 ml of water to a boil then add the cassava pieces, then so that the cassava smells fragrant add 2 pieces of pandan leaves.
Add half a teaspoon of salt then stir until dissolved.
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Boil for about 15 minutes or until the cassava is cooked perfectly.
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After the cassava is cooked and evenly tender, drain the cassava in another container then set aside.
Making Coconut Milk Fla
Next, it's time to make the fla, add 1 packet of instant coconut milk to the pan. Now you should use instant coconut milk so that the texture is thicker so you don't need to add flour again.
Add a little water then add sugar, well if you don't like too sweet you can adjust it to your own taste.
Then add enough salt, and add pandan leaves, then cook until the coconut milk boils.
If it is cooked, the coconut milk will thicken later, make sure when making fla not to add too much water so that the coconut milk thickens quickly.
Serving Suggestion
If everything is cooked, arrange the boiled cassava in your favorite serving plate or bowl. Then pour the coconut milk fla over it. Don't forget to sprinkle with sesame seeds, you can roast the sesame seeds first so that the aroma is stronger. Finally give a touch of pandan leaf pieces on top. Then enjoy slowly in a serving bowl of thai cassava with coconut milk fla.
It was very good, sweet, savory and flavored with authentic pandan leaves. The cassava is evenly cooked with a natural softness. If you are used to enjoying thai cassava with milk try making a version with coconut milk. I'm so glad it tastes so good and there's even one thing I love about the sesame-creamy coconut milk mixture that blends perfectly in the serving bowl this time.
Now for the recipe above you get 2 servings of thai cassava with a standard portion. I think this will suffice as my dessert with my friend here. Good luck with the recipe everyone, hopefully this thai cassava will be an inspiration for dessert as your family dish at home.
About The Author
A woman, firm and stubborn who is called "Nurul", born in July 1993, comes from Indonesia, Aceh province. My daily activity is work.
Besides working, I have several hobbies, namely reading, writing, cooking, gardening, making crafts, and traveling. From this hobby of mine, I will develop some inspiring content for all of you. I am also very happy to discuss positive new things with all of you.