Thai Cassava Recipes: A Delicious Dessert Treat


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.

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.

Read Also: Pie Crust Recipe (Free Gluten)


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


  • 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


  • 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)
  1. Please cut into 5 cm long cassava pieces, then halve them in half, and don’t forget the fibers are discarded
  2. Then boil the cassava and the prepared pandan leaves, until the cassava is tender and transparent
  3. 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


  1. Prepare a saucepan to boil coconut milk, pandan leaves, cornstarch solution, and a pinch of salt, stirring slowly
  2. small explosion and start thickening, please boil again about 2 minutes
  3. 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. 

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