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Steamed Cassava with Rich Coconut Sauce
Rate this recipeCassava steamed with coconut milk.
The sweetness of the cassava and the richness of the coconut milk are impossible to resist.
It works as a snack or for breakfast.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
6
Time
45 minutes
Servings
3
Level
Easy
Ingredients
Cassava
2 kg
Pandan leaves
1 bunch
Cornflour
1 tablespoon
Grated coconut
300 g
Toasted sesame seeds
3 tablespoon
Coconut milk
300 ml
Implementation Steps
01
- Steam the cassava with pandan leaves, as you would sticky rice.
- When it's almost done, add the coconut milk and steam until cooked, then turn off the heat.
- When it's almost done, add the coconut milk and steam until cooked, then turn off the heat.
02
- Mix half of the coconut milk with 1/2 bowl of boiling water, then stir in the cornflour and 2 tablespoons of sugar until dissolved.
- Cook it on the stove with pandan leaves; when it boils, turn off the heat.
- Cook it on the stove with pandan leaves; when it boils, turn off the heat.
03
Put the cassava on a plate, drizzle with some of the coconut sauce and add grated coconut for a delicious finish.
For extra fragrance, sprinkle with toasted sesame seeds.
For extra fragrance, sprinkle with toasted sesame seeds.
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