Hello Foodie friends, how are you? I hope your day is always good with delicious dishes.
I remember making and enjoying this dishes about two years ago when I was still living in a boarding house, far away from home. Back then, some friends and I found a lot of wild cassava growing on the outskirts of the field behind our campus. We took some, shared it, and mine I made into this dish, Thai Cassava. Ah, those silly times with college friends that I miss so much.
Not long ago, my mother bought about two kilograms of cassava from the market near our house. I've been asking her to buy cassava every time she goes to the market. Initially, I wanted to process the cassava into chips for snacks in my spare time. However, when I saw it, memories of collecting cassava with my friends came back. So, I decided to make this dessert, Thai Cassava, bringing back long-forgotten memories.
The recipe is super simple.
Ingredients
- 5 small-sized cassavas
- 1 sachet of coconut milk (65 ml)
- 2 pandan leaves
- 5 tablespoons of sugar
- 1 teaspoon of salt
- 1 tablespoon of cornstarch
- 1 glass of water
Not only are the ingredients straightforward, but the cooking process is also a breeze and won't take much time.
Steps:
1️⃣ Peel and cut the cassavas as you like. Since the ones I had were small, I cut them into circles. Then, give them a good wash.
2️⃣ Once clean, boil the cassavas until they're tender over medium heat. To prevent them from getting too mushy, boil for about 5-10 minutes, then drain.
3️⃣ Let's prepare the coconut sauce. Mix water, coconut milk, granulated sugar, salt, pandan leaves, and cornstarch in a saucepan. Cook over medium heat, stirring until it boils and thickens slightly, around 10 minutes. Adjust the taste, then remove from heat.
4️⃣ It's time to serve! Place the boiled cassavas on a small plate, then pour the coconut sauce over them. Add as much sauce as you like. I prefer mine with a generous amount of sauce until the cassavas are submerged.
Now, it's time to enjoy the deliciousness.
Even though it's addictive (I could totally finish it all by myself), I only had a bit, and the rest was shared with my little sister and mom. They couldn't resist this dish. Despite its simplicity, the coconut sauce just keeps you coming back for more. Pouring the coconut sauce over the cassavas right before serving! It's pure bliss in your mouth!
I'm so happy to be making this dish again and reliving long-ago memories. The combination of sweet and savory with the soft texture of cassava is very hard to resist. Sometimes, the simplest things can be so satisfying.
