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Preparation
15 minutes
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Cooking
20 minutes
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Difficulty
Easy
On cold days, the sweet and chewy cassava dessert will be a delicious and rich flavor you can’t miss. To learn more about this dish, let’s join the kitchen of TasteVN to check out this interesting recipe!
Ingredients for Cassava Dessert with Pomelo Serves 3 people
Cassava 300 gr Pomelo flesh 50 gr Shredded coconut 150 gr Fat powder 10 gr Rice flour 5 gr Glutinous rice flour 10 gr Tapioca flour 70 gr (50gr for cassava balls/ 20gr for pomelo flesh) Ball flour 40 gr Palm sugar 100 gr Brown sugar 100 gr Powdered sugar 20 gr (or white sugar) Ginger 1 piece Pandan leaf 1 leaf Salt 1 teaspoon
How to choose good ingredients
How to choose good cassava tubers
- To choose good cassava tubers, you should pay attention to selecting the hill cassava type, as it will be very soft and fragrant when eaten.
- When buying good cassava tubers, you should observe to choose fresh, plump, straight tubers with thin skin as they will have less fiber, be soft, and sweet.
- Use your fingernail to gently scrape the thin outer skin of the cassava; if the inner skin is light pink, choose it; if it is white, you should skip it, as the pink skin will have fewer toxins than the white skin.
- Cassava should not be kept for too long as it will become hard, dry, and no longer tasty.
How to choose pomelo pulp for making sweet soup
- You should choose pomelos that are neither too young nor too old, lightweight and large will yield more pulp.
- Young pomelos will have a lot of essential oils, making the skin slightly bitter, while old pomelos are too fibrous and not tasty.
- Cut the skin around the pomelo, then filter out the pomelo pulp.
Information about some ingredients
Cream powder
- Known as the type of powder made from cassava starch, supplemented with fat from animal and vegetable milk, thus having a high fat content.
- The powder is very fine and white, and the cream powder will be supplemented with coconut essence.
- You should choose to buy cream powder at reputable large stores or current e-commerce websites.
Ball powder
- Ball powder is a powder used to stir sweet soup to create thickness for the soup, helping it to last longer without separating and not becoming lumpy.
- You can use tapioca flour as a substitute for ball powder, but tapioca flour will cause the sweet soup to separate and often become lumpy if kept for too long.
Brown sugar, palm sugar
- To buy quality palm sugar and brown sugar, you should choose to buy sugar at supermarkets, large markets, or reputable convenience stores.
- Besides palm sugar and brown sugar, you can buy white sugar as a substitute.
-800x450.jpg "How to cook sweet, fragrant, and sticky cassava and grapefruit pudding to warm the heart on cold days 2")
How to make Sticky Cassava and Pomelo Dessert
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Prepare the ingredients
Use a knife to make a long cut along the body of the cassava root, then peel off the skin with your hands. After that, cut off the head and tail of the cassava root, as this part contains many toxins in the cassava.
Soak the cassava root in water overnight to remove all the toxins, then rinse it several times with clean water. After that, use a knife to cut the cassava into bite-sized pieces.
Peel the pomelo, then cut off the green skin around the pomelo flesh to avoid bitterness when eating. Cut the pomelo flesh into small cubes and rinse once with water.
Prepare a bowl of shredded coconut, add 100g of sugar, and let it soak for about 15 minutes until the sugar dissolves.
Wash the ginger, peel it, and slice it.
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Steam the cassava and cook the syrup
Place a pot on the stove, add about 1 bowl of water to the pot, and wait for the water to boil before adding the cassava into the pot.
When the cassava is cooked, you can start making the syrup. Boil 1 bowl of water in another pot, add 100g of palm sugar, 100g of brown sugar, 1 teaspoon of salt, and the sliced ginger into the pot.
Use a ladle to stir the mixture for about 3 minutes until the sugar dissolves evenly.
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Making pomelo peel
Put the pomelo peel in a pot of sugar water and boil for about 1 minute, then take it out. After that, add pandan leaves for 3 minutes to make the sugar water fragrant, then remove the pandan leaves.
Next, add 50g of tapioca starch to the pomelo peel, and mix well with your hands.
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Making sago balls
Put 100g of steamed cassava, 50g of tapioca starch, 20g of powdered sugar, 20g of tapioca starch, 10g of glutinous rice flour, and 5g of rice flour into a bowl or basin.
Then knead the mixture evenly together, adding 1/2 cup of boiling water to form the sago balls. Use a ladle to mix well, and shape the dough with your hands.
Divide the dough into many small balls, then roll them round with your hands.
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Stir-fried coconut and boiled cassava balls
Put the coconut that has been soaked in sugar into a pot, stir-fry until the sugar water evaporates, then turn off the heat.
Place the pot of sugar water on the stove, bring it back to a boil, then add the cassava balls to the pot and boil for about 5 minutes.
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Cooking sweet cassava grapefruit pudding
Add the remaining 200g of steamed cassava into the pot. Take a bowl, add 10g of fat powder, 40g of ball powder, and 1/2 cup of water, mix until the powder is dissolved.
Add grapefruit peel, shredded coconut, fat powder, and ball powder into the pudding pot, mix well for about 3 minutes, then turn off the heat.
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Final product
Sweet cassava grapefruit pudding will be a delicious dish for each of us. The pudding tastes sweet and refreshing, with rich and soft cassava balls. It helps your family’s pudding become more unique and tasty.
See more:
Above is a detailed guide for the dish chewy grapefruit cassava jelly. TasteVN hopes that with this recipe, you can cook fragrant and rich grapefruit cassava jelly yourself to warm your heart on cold days. Wishing you success!
*Image and recipe source from the YouTube channel Ngọc Khánh Vlog
