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Cassava Che for Hot Days
Rate this recipeThis cassava che is top-notch when you make it with the recipe VN Cooking shares.
Make it with VN Cooking today!
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
7
Time
45 minutes
Servings
4
Level
Easy
Ingredients
Cassava
500 g
Pandan leaves
1 bunch
Tapioca pearls
2 tablespoon
Vanilla
1 vial
Coconut milk
400 ml
Glutinous rice flour
3 tablespoon
Grated coconut
50 g
Implementation Steps
01
- Wash the pandan leaves and blend them to get the juice.
- Soak the tapioca pearls for about 20 minutes until they swell, then drain.
- Soak the cassava in water overnight, then grate it finely and squeeze out the liquid.
- Soak the tapioca pearls for about 20 minutes until they swell, then drain.
- Soak the cassava in water overnight, then grate it finely and squeeze out the liquid.
02
- Mix the cassava with the pandan juice, sugar and glutinous rice flour.
- Roll into small, even balls.
- Roll into small, even balls.
03
- Get a pot ready.
- Add the coconut milk, filtered water and sugar and bring to the boil.
- Add the cassava balls and tapioca pearls.
- When the tapioca pearls float to the top, the che is cooked.
- Add the coconut milk, filtered water and sugar and bring to the boil.
- Add the cassava balls and tapioca pearls.
- When the tapioca pearls float to the top, the che is cooked.
04
- Add the vial of vanilla, adjust the seasoning one last time and turn off the heat.
This dessert tastes better hot than cold.
Good luck!
This dessert tastes better hot than cold.
Good luck!
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