Boiled cassavas with coconut milk is a very popular dessert in Vietnam, and easy to find around the country. The cassava is boiled on a bed of pandan leaves in water and coconut milk, then finished with sesame salt and grated coconut. It makes a good afternoon dessert, and the author suggests eating it on cold days. Plan ahead: the peeled cassava soaks in water for 1–2 hours. Ingredients 1.5 kg cassava 500 g grated dry coconut 100 g pandan 1 tablespoon salt ½ cup sesame 2 tablespoons sugar How to make boiled cassavas with coconut milk 1. Prepare the cassava and coconut milk Buy sweet, soft cassava. Peel it, then soak it in water for 1–2 hours. Take it out and rinse it. Pour a cup of warm water into the grated coconut and squeeze out a cup of coconut milk. Arrange the pandan leaves on the bottom of the pot, then put the cassava on top. 2. Boil the cassava Add one liter of warm water and the squeezed coconut milk to the cassava pot, so the liquid covers the cassava. Put the pot on the stove, cook over medium heat and add a pinch of salt. You don’t need to cover the pot while the cassava boils. Boil until the water has dried and the cassava is cooked. Add a cup of coconut milk, pouring it around the pot, and cook for a few more minutes so the cassava absorbs the coconut milk. 3. Make the sesame salt The author says to take care over this step. You need 1 teaspoon salt, ½ cup sesame and 2 tablespoons sugar. Roast the sesame and salt together until fragrant and cooked, then turn off the stove. Let the sesame salt cool, then mix in the sugar. 4. Serve Lay the boiled cassava on a plate. Sprinkle the sesame salt and some grated coconut over the top. Share:
