Thai cassava is one of the mainstay desserts that are often served in Thai restaurants. It has a distinctive and delicious taste that makes anyone who tastes it addicted. Moreover, these foods contain nutrients and nutrients that are good for the body.
Thai cassava is also known as one of the typical Thai snacks. This soft snack that uses cassava as the basis is often served as a dessert after a large meal. This delicious snacks is one of the mainstay desserts that are often served in Thai restaurants. It has a distinctive and delicious taste that makes anyone who tastes it addicted. Moreover, these foods contain nutrients that are good for the body.
So it's no wonder that many restaurants serving Thai cuisine make Thai cassava a dessert. In addition, This cassava desserts is also delicious when used as a snack while relaxing. However, of course we can't always go to a Thai restaurant to taste this snack. Well, the solution is to make it yourself at home. How to make it? Read more below.
The stages of making it, first boil the cassava until it is soft and tender, then make a thick sauce as a gravy or splash. When boiling, not only makes it soft, in fact we can create it with a combination of other ingredients such as sugar or brown sugar, pandan leaves, even milk or cheese can also be added to make the cassava creamier.
If you want to be creative using another version, boiled cassava can also be rounded by mashing it first, so it doesn't look like cassava. The quality of cassava also affects, sometimes some are still hard after being boiled or steamed. It's easy, even if you're not an expert, you can find your own tips on choosing cassava on the internet.
1. Simple Thai Cassava Recipe
This first recipe can be said to be quite simple because the ingredients and how to cook it are not complicated. However, the taste offered is no less delicious, you know. Take a look at the ingredients and how to make it below.
Ingredients needed for Simple Thai Cassava Recipe:
The main ingredient
- Fresh cassava – 300 grams
- Water – 500 ml
- Pandan leaves – 2 pieces
- Sugar – 70 grams
- Condensed milk – 80 ml
- Sauce Ingredients
- Thick coconut milk – 250 ml
- Pandan leaves – 2 pieces
- Cornstarch – 2 tablespoons
- Salt – 1/4 spoon
How to make:
- First, prepare a pot and then put 500 ml of water into it.
- After that, add cassava and pandan leaves then boil until boiling and make sure the cassava texture is soft.
- Add sugar and sweetened condensed milk and stir until smooth.
- Heat the pan then add the coconut milk and pandan leaves and stir until everything is mixed.
- Always make sure that the dough doesn't break.
- Serve cassava with coconut milk that has been cooked earlier
- Finally, simple Thai cassava is ready to be served.
2. Thai Cassava Recipe with Milk Sauce
Furthermore, there is a recipe that is no less delicious because the tender Thai cassava is given a delicious blend of milk sauce. Just take a look at the ingredients and how to make it below:
Ingredients for Thai Cassava Milk Sauce needed:
- Fresh cassava – 500 grams
- Frisian flag liquid milk – 500 ml
- Brown sugar – 200 grams
- Salt – 1/2 tsp
- Water – 150 ml
- Cinnamon powder 1/2 tsp
- Pandan leaves – 2 pieces
- Ice cubes as needed
How to make:
- The first step, peel the cassava then cut lengthwise. Continue to boil it until it is soft.
- Add salt to the stew.
- In a separate saucepan, add water, brown sugar and pandan leaves. Don't forget to stir occasionally.
- If the sugar water mixture has been cooked, then add the cinnamon powder and liquid milk
- Flush cassava that feels soft with the milk sauce that has been made
- To make it more delicious, add ice cubes
- Thai cassava with milk sauce is ready to be enjoyed.
3. Cassava Thai Cheese Recipe
Well, the last one is the Thai cassava cheese recipe which is certainly no less delicious than the previous recipes. Just take a look at how to make it below:
Ingredients for Thai Cassava Cheese needed:
The main ingredient:
- Fresh cassava – 500 grams
- Grated cheese – 20 grams
- Pandan leaves – 2 pieces
- Full cream milk powder – 3 tbsp
- Sugar – 2 tbsp
- Salt – 1/2 tsp
- Water – 700ml
Sauce Ingredients:
- Thick coconut milk – 100 ml
- Cornstarch – 2 tbsp
- Sugar – 130 grams
- Pandan leaves – 2 pieces
- Frisian flag UHT milk – 500 ml
How to make:
- First, add water, cassava pieces, salt and pandan leaves in one pot
- Continue to cook the cassava until the texture is really soft and then drain for a while
- Mix cassava with powdered milk and sugar. Press and crush until evenly
- Wait a few minutes for the dough to cool. If you have, please shape the dough into rounds and set aside
- In a separate saucepan, pour coconut milk, sugar, pandan leaves and UHT milk.
- Use low heat when cooking the coconut milk mixture. Don't forget to keep stirring.
- Add cornstarch and stir until thickened
- Please taste test whether it is appropriate.
- The last step, pour the coconut milk mixture over the cassava balls that were made earlier. Add grated cheese as a topping.
- As a result, Thai cassava cheese is ready to be served.