Boiled Cassava with Coconut Milk

Boiled cassava with coconut milk is a simple yet beloved comfort food in Southern Vietnam.  Soft, creamy, and lightly sweet, this rustic dish is often enjoyed as a breakfast or afternoon snack.  The rich coconut milk pairs beautifully with the naturally starchy cassava, while toasted sesame salt adds a delicious sweet-and-salty finish.

Cassava is a good source of carbohydrates, fiber, vitamin C, and minerals, making it a filling and energizing food.  However, cassava must always be cooked thoroughly before eating because raw cassava contains naturally occurring compounds that can be harmful if not properly prepared.  Using a pressure cooker not only saves time but also gives the cassava a soft, tender texture with very little effort.

Ingredients:

• 1 lb. frozen cassava
• 1 cup coconut milk
• 1/2 teaspoon salt
• 2 tablespoons sugar

Sesame Salt Topping ingredients:

• 3 tablespoons toasted white sesame seeds
• 2 tablespoons sugar
• 1 teaspoon salt

Directions:

1. Place the frozen cassava into the pressure cooker.

2. In a bowl, combine the coconut milk, salt, and sugar.  Stir until the sugar dissolves completely.

3. Pour the coconut milk mixture over the cassava, making sure the cassava is mostly covered.

4. Close the lid and cook on high pressure for 10 minutes.

5. Once the cooking time is complete, allow the pressure to release naturally or carefully quick-release according to your pressure cooker instructions.

6. Transfer the cassava to a serving plate.  Serve warm with the sesame salt topping sprinkled over the top or on the side for dipping.

The cassava should be soft, creamy, and fragrant with the rich aroma of coconut milk.  Each bite is lightly sweet, nutty, and comforting.

How to Make the Sesame Salt Dip:

In a small bowl, mix together the toasted sesame seeds, sugar, and salt.  Adjust the sweetness or saltiness to your preference.  This simple topping adds a wonderful balance of flavor and texture to the creamy cassava.