Yuca Sweet Rice

Yuca sweet rice is typical street food in Vietnam. I posted this recipe on July 15, 2014. It's breakfast, lunch, afternoon or evening. Today, I like to introduce another easier way to make this dish if you already have leftover cooked yuca roots. The recipe is smaller in portions for someone who lives by him or herself. The topping for this dish is very much your choice of what is available to you.

 Ingredients:

1 cup sweet rice, soaked for one hour

2 cups diced cooked yuca

1/2 tsp salt

A few pandan leaves

1 cup coconut milk

1 tbsp coconut oil

Toppings:

2 eggs 

1 cup Vietnamese sausages

Dipping sauce ingredients:

1 tbsp soy sauce

1 tbsp sugar

1 tbsp lime juice or vinegar

1 garlic clove, minced

1 hot Thai chilli, sliced

Others:

Scallion oils

Crispy shallots

Directions:

After soaking the rice, drain in colander for one hour.

In a rice cooker, add cooked yuca, rice pandan leaves and salt.

Pour the coconut milk just enough to cover the rice. Add coconut oil. Close the lid and push the cook rice function. Follow your rice cooker instruction manual to finish this task.

Combine all the ingredients of dipping sauce and mix well. Adjust to your family's liking.

Slice one green onion and add into a microwave safe bowl with 1/4 cup oil, pinch of salt and sugar. Microwave for 20 seconds. Set aside.

You can buy crispy shallot at a Vietnamese supermarket.

For the topping:

Break eggs and beat well. 

Pour 1 tbsp oil onto a sauté pan. Pour battened eggs and make an omelet. Let cool and shred or slice.

Slice the Vietnamese sausages as well.

To serve:

On a serving plate, scoop the cooked rice and yuca in portions of your choice.

Top with scallion oil, eggs, sausages and crispy shallots.

Serve with soy dipping sauce on the side.

Tip:

I posted all the recipes to make scallion oil and Vietnamese sausage using ground turkey and steamed yuca with coconut milk.