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Preparation
6 hours
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Processing
1 hour
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Difficulty
Easy
If you are looking for a rustic yet enticing dish made from cassava (manioc), then steamed cassava with coconut milk is a must-try option. Let’s join Tastetutorial.com into the kitchen to make this simple steamed dish right away.
Ingredients for Steamed Cassava with Coconut Milk For 4 people
Cassava 500 gr (manioc) Coconut milk 300 ml Pandan leaves 50 gr Shredded coconut 50 gr Peanuts 30 gr White sesame 10 gr Salt/ sugar a little
Ingredient Images
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- Convenient capacity and design: The set includes 1 pot and 1 steamer with a diameter of 24 cm, capable of steaming 5 – 6 buns or boiling a 1.2 kg chicken.
- Durable material, even heat distribution: Shiny 201 stainless steel, 5-layer bottom helps retain heat for a long time, reduces burning, suitable for induction cookers, infrared cookers, and gas stoves.
How to Make Steamed Cassava with Coconut Milk
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Prepare the Ingredients
To prepare cassava properly, first, you need to remove the outer skin. Use a knife to make a light cut along the length of the tuber, then peel off the skin and the pink silk layer inside. Next, cut the cassava into bite-sized pieces.
After cutting, soak the cassava in diluted salted water for 4 – 6 hours or overnight to remove natural toxins and keep the cassava white without browning. Finally, rinse the cassava several times with clean water.
Wash the pandan leaves to remove dirt, then let them drain.
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Steam the Cassava
Prepare a steaming pot on the stove and bring the water to a boil. Inside the steamer, you will line a layer of pandan leaves, then place the cassava on top. Any remaining pandan leaves can be rolled into small bundles and placed alongside the cassava.
You will steam the cassava for about 30 minutes. Depending on the size of the cassava tuber, the steaming time may vary. To check if the cassava is cooked, you can use chopsticks to test it.
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Stir-fried Cassava with Coconut Milk
Place a pot on the stove, add coconut milk into the pot, add 1 tablespoon of sugar and 1/5 teaspoon of salt, and stir well. You cook until you see the coconut milk starting to steam, then carefully add each piece of cassava into the pot.
Continue cooking until the mixture boils, then lower the heat to a simmer. Occasionally turn the cassava pieces to ensure they absorb the coconut milk evenly.
Cook until you see the coconut milk nearly evaporating, with many bubbles forming, then turn off the heat, sprinkle shredded coconut into the pot. Next, turn the stove back on to the lowest heat, cover the pot, and let it steam for an additional 2 – 3 minutes for the coconut milk to evaporate completely, making the cassava drier and more fragrant.
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Make Sesame Salt
Toast the sesame seeds and peanuts until fragrant. Remove the skin from the peanuts and crush them slightly. Next, mix the sesame seeds, peanuts, 30g of sugar, and 3g of salt. This sesame salt can be sprinkled on the steamed cassava or served separately in a bowl for dipping as desired.
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Final Product
The finished dish of cassava steamed with coconut milk will have an attractive golden color and an incredibly enticing aroma. Each piece of cassava is soaked in coconut milk, chewy and fragrant, with a hint of salty flavor that will surely leave a lasting impression.
Tips for Choosing Fresh Cassava (Tapioca) Without Fibers
- Select cassava roots with fresh skin, not wilted or cracked, the skin should be evenly colored, without black spots or signs of mold.
- Choose straight, evenly sized roots, not too large (as larger roots tend to have more fibers). Avoid crooked roots with many small roots attached as they are likely to be fibrous.
- A good cassava root will feel firm when held, not soft or hollow inside. Fresh cassava will have a pleasant, distinctive aroma. If there is any strange smell or musty odor, do not buy it.
- If purchasing cassava with the ends cut off, the inside should be pure white, without black or yellow streaks, as these signs indicate the root has gone bad or contains a lot of fibers.
So now you know how to make steamed cassava with coconut milk that is chewy, fragrant, and rich, extremely simple at home. This is not only a rustic snack but also evokes familiar traditional flavors. Try it right away to treat the whole family and don’t forget to visit Tastetutorial.com to learn more delicious recipes!
