Cassava is a versatile food that can serve as a rice substitute due to its high carbohydrate content. It is readily available in our country and offers a delightful sweetness due to its considerable carbohydrate content.
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Cassava can be transformed into various dishes and snacks, such as cassava cheese and chips. However, it has often been unfairly regarded as a less appealing, lower-class food. Fortunately, there are now numerous delectable and enticing cassava-based dishes available.
One notable cassava-based culinary creation that has gained popularity in top restaurants is Thai Cassava, also known as Sweet Cassava Cake. Thai Cassava is typically served as a dessert in Thai restaurants, although it is not commonly found in Indonesia.
The ingredients for making Thai Cassava are, as the name suggests, primarily cassava-based. While cassava is a common snack in our country, when prepared as Thai Cassava, it takes on a more luxurious and appealing appearance. Consequently, the price is relatively higher. However, when prepared with care and creativity, it becomes a gourmet delight enjoyed by many.
Rather than purchasing it, making Thai Cassava at home is a practical and straightforward option. The recipe is quite simple to follow, making it accessible to anyone interested in trying this delicious dish.
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THAI CASSAVA RECIPES
Thai cassava or thai cassava is one of thailand’s signature snacks.
Super Tender and Legit Assorted Thai Cassava Recipes With Cafe-Style Special Sauce and Restaurant. Dessert recipes or family specialties
THAI CASSAVA INGREDIENTS
- 800 grams cassava (Good quality)
- 2 Pandan leaves
- 1 TSP Vanilla powder
- 200 grams White granulated sugar
- 1/2 TSP Fine kitchen salt
- 1500 ml Water
INGREDIENTS FOR SAUCE
- 500 ml coconut milk (Choose a slightly thick one)
- 2 Pandan leaves
- 1 TBSP Cornstarch (Dissolve first)
- 1 TSP Fine kitchen salt
- coconut milk to taste
- 1 Block Cheddar Cheese (Finely Grated)
- Please cut into 5 cm long cassava pieces, then halve them in half, and don’t forget the fibers are discarded
- Then boil the cassava and the prepared pandan leaves, until the cassava is tender and transparent
- Also add the vanilla powder, white granulated sugar, and a pinch of salt, stir gently and let the water shrink, use a medium heat, remove and drain
HOW TO MAKE SAUCE
- Prepare a saucepan to boil coconut milk, pandan leaves, cornstarch solution, and a pinch of salt, stirring slowly
- small explosion and start thickening, please boil again about 2 minutes
- Relaxing sauce is finished
How to Serve:
- Now please arrange the cassava neatly that you have boiled in a serving plate
- Then sprinkle on top with the finished coconut milk sauce, then start sprinkling with cheese tops and coconut milk on top
- Thai dessert cassava is ready to be served.
How easy isn’t it? This sweet treat is perfect to be your weekend friend with family.