Boiled Cassava

I bought some cassava to make this yummy Thai dessert. This is one of my favourite dessert in Thai restaurant. 

Boiled Cassava

Ingredients:

800g Tapioca/Cassava, peeled and cut into 8 cm

3 pandan leaves (screw pine leaves), tight into a knot

2 tsp salt

1000 ml water or enough water to cover

Coconut & Gula Melaka sauce:

250ml coconut milk

50g gula melaka (palm sugar)

1 pandan leaf 

½ tsp salt

Method:

1.  Place tapioca, pandan leaves, salt and water in a pot. Boil over medium heat until tapioca soft and start to fall apart without covering the lid. It takes around 20 to 30 minutes. Stir occasionally.

2.  Once is cooked, turn off the heat. Remove tapioca from the pot and set aside. Discard the water.

How to cook sauce:

• Melt gula melaka and pandan leaf in a sauce pan. Turn off heat and set aside.
• Cook the coconut milk and salt in a pot, not boil but some bubbles appear along the side, then turn off heat.
• Pour sauce over boiled tapioca when serve. Serve warm or cold.

Happy making!