Boiled Cassava with Coconut Milk

Baked, steamed, or cooked cassava with coconut milk is a popular snack on the streets of Vietnam. This is a dish that I enjoyed all the time as my breakfast or with afternoon tea. Today, I will share a delicious, simple cassava cooked with coconut milk. Instead of steamed cassava with added coconut cream at the end, boiled cassava with coconut milk is much faster and easier, and, if some of fresh pandan leaves are added while cooking, it guarantees a fantastic result. This dish will warm the hearts of people and is not expensive to prepare. This recipe serves two.

Ingredients:
1 large cassava
1 cup coconut milk
1 cup water
1/4 tsp salt
2 tbs sugar
A few pandan leaves

Directions:
Peel and cut cassava into 2 in. round pieces.

Soak cassava in water for a few hours and then rinse.

Place cassava in a pot. Place pandan leaves on the bottom of the pot, if using, then add cassava.

Pour the coconut milk, water, and, salt into a pot. The inserted it to a few Pandian leaves quantity of the coconut milk mixture should be 1/2 inch above the cassava (you can adjust the amount depending on the amount of cassava on hand).
Bring hot contents to boil and then turn the heat to simmer. Cook uncovered until the coconut milk has evaporated. Add sugar. Continue to cook until the coconut tries out.

Serve with roasted peanuts and sesame seeds.

 

 

To make roasted peanut and sesame seeds. The ratio that I use is;
1/2 cup roasted peanut
1/2 cup roasted sesame seeds
1 tsp salt
2 tsp sugar
Place in a mini food processor and pulse a few times. You can add more sugar or salt for your taste site. Also, make it chunky or even coarser as your taste desires.
The left over cooked cassava can easily be turned into another dish, which is sweet rice with cooked cassava using the following ingredients and following the directions below.

2 cups cooked cassava, cut into bite-size chunks
2 cup sweet rice, rinsed
1 and3/4 cup coconut water
1/2 tsp salt

Directions:
Mix cooked cassavas and rice and place them into a rice cooker. Turn the rice cooker dial to cook – that is all folks!

Serve this dish with scallion oil and sweet soy dipping sauce with chili.

 

To make scallion oil:
You will need about 2 green onions. Slice onions and place in a microwave-safe dish. Add 1/4 cup peanut oil or any oil that your choice with 1,8 tsp salt and 1/4 tsp sugar. Microwave for 30 seconds.