There are many desserts that we can make, and they don't have to be full of flour. Looking at local ingredients is the right choice.
Have you ever seen or even tasted cassava and corn directly in sweet form? In Indonesia, we are used to enjoying these ingredients in sweet form. For example with coconut milk.
In rural areas, cassava supplies are very abundant, unlike in cities. The best quality cassava of course comes from fertile and loose soil.
This time I also found cassava in a vegetable shop even though it was online. I also bought corn. So I thought about combining these two ingredients.
There is something different this time because I will not use coconut milk like before. I think that during this fasting month I have consumed too much coconut milk so I will look for other plant-based milk alternatives.
Plant-based with an affordable price in the area where I currently live is oat milk. So, I will experiment with something new using oat milk.
It turns out the results are quite good and delicious. Although it doesn't have a fatty sensation like when using coconut milk. Let's get started!
THE INGREDIENTS
- 200 grams of cassava
- 1 corn or about 100 grams of kernels
- 3 tablespoons of sugar, or adjust to your taste
- 2 tablespoons of cornstarch
- 1/2 teaspoon of salt
- 400 ml of oat milk
- 1000 ml /1 liter of water
COOKING INSTRUCTIONS
STEP 1
Peel the cassava. For easy peeling, make an incision on the skin but do not touch the cassava flesh. Then we can peel the cassava skin easily.
STEP 2
Cut the cassava into pieces. You can cut it into cubes. Try to cut the middle of the cassava so you can remove the hard center vein.
STEP 3
Remove kernels from corn cob. If you have a cheese grater, you can use it to grate the corn. I used a knife, so I slowly grated the corn into several thin slices.
STEP 4
Then, I bring 1000 ml of water to a boil, with 1/2 teaspoon of salt. Then, I added the cassava pieces. I need to cook with a covered pan for 8 minutes.
After 8 minutes, I turned off the heat but do not open the pan lid. Let stand for 30 minutes. This is done so that the cassava can be cooked perfectly and we can save gas or electricity for the cooking process.
STEP 5
After 30 minutes, I opened the pan, then add kernels. Cook again with the pan covered for 7 minutes.
STEP 6
After 7 minutes, I added oat milk, sugar, and cornstarch. Stir well and they until thickened.
Keep stirring so that the bottom of them does not burn. Then remove, and serve while warm.
THE RESULTS
In my opinion, the results of this cassava and corn dessert look creamy even though it doesn't use coconut milk! In fact, we can actually also use almond milk if we can find almond milk at an affordable price.
I love so much the texture of the cassava is soft plus the corn adds a delicious aroma to this dessert. Yummy yummy for my taste buds! So, what do you think about this dessert?
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009
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